Ingredients
- 1 cup (245g) plain Greek yogurt
- 4 large eggs
- 1/2 cup (60g) cornstarch
Optional for extra flavor: vanilla extract, lemon zest, or a touch of honey.
Instructions
- Preheat your oven to 340°F (170°C). Line a small round cake pan (6–7 inches) with parchment paper.
- Separate the egg whites and yolks into two bowls. Chill the egg whites in the fridge for about 10 minutes for easier whipping.
- Mix the yolks with Greek yogurt until smooth.
- Sift in cornstarch and whisk until fully incorporated.
- Whip the egg whites with a hand mixer until stiff peaks form.
- Gently fold the whipped egg whites into the yogurt mixture in three parts. Be careful not to deflate the mixture.
- Pour the batter into the prepared pan and tap it gently to remove air bubbles.
- Bake in a water bath (place the cake pan inside a larger pan with hot water) for 45–50 minutes or until the top is golden and the center is set.
- Cool completely, then chill in the refrigerator for at least 2 hours before serving.
Tips:
- This cake is naturally gluten-free and wonderfully light.
- Dust with powdered sugar or serve with fresh fruit for a beautiful finish!
Would you like a version of this for a specific diet like keto or dairy-free?