FLUFFY YOGURT CAKE - FLOURLESS
- 4 eggs room temperature, medium-large size
- 110 g (1/2 cup) caster sugar
- 1 tsp vanilla paste or vanilla extract
- The zest from 1/2 lemon you can substitute it with orange zest or add 1 extra tsp of vanilla
- 325 g (11,5 oz) unsweetened Greek yogurt I've used 0% fat Greek yogurt, you can use full fat Greek Yogurt for a more rich and creamy cake
- 55 g (1/2 cup+1 tbsp) cornstarch
- 1/4 tsp baking powder
- In 2 large bowls separate the egg whites and the egg yolks.
- Whip the egg whites until stiff peaks. Set aside.
- In the egg yolks add sugar, vanilla, lemon zest and beat until get a thick and pale mix (at least 4 minutes with a hand mixer).
- Add yogurt and incorporate it at low speed mixing for few seconds just until combined.
- Sift in cornstarch, baking powder and beat at low speed mixing for few seconds just until combined: do not overmix!
- Gently fold in few steps with a spatula the egg whites into the yolk mix. Be gentle and pay attention to not deflat the egg whites.
- Place the batter into a 18cm-7inch springform pan lined with parchment paper: the cake will rise a lot while baking, to avoid the cake going aout from the pan, place tall parchment paper sheets on the sides of the pan.
- Place the cake pan into a slightly larger baking pan, then into a large baking sheet where you will pour some hot boiling water.
- Bake in waterbath in preheated oven (no fan, up+bottom heat) at 160°C-320°F for 60 minutes.
- Cool down the cake for at least 30-40 minutes before unmold it and unwrap it from the parchment paper.
- You can serve it sprinkled with powdered sugar, with fresh fruits or simple as it is.
This cake is very easy and simple to make and it only features 5 ingredients, but it’s very important to use flavoring and do not skip it! The cake is mostly made by eggs and yogurt and it could taste a bit too much of eggs if you don’t add any flavoring.
I’ve used vanilla paste (vanilla extract works great too!) and lemon zest. You can substitute lemon zest with orange zest or, if you don’t like lemon and orange, you can skip them and add one extra tsp of vanilla.
I baked this cake in waterbath and thanks to the steam and the air bubbles incorporated into the eggs, this cake turns out incredibly fluffy like a soufflè!
It’s important to line the cake pan with parchment paper, so you can easily unmold the cake from the springform pan.
Use high parchment paper sheet on the sides of the pan because this cake, like a soufflè, will rise a lot in the oven and if your springform pan hasn’t the sides enough tall, the cake batter could fall.
I suggest to slightly grease the pan with butter before line it, so the parchment paper will easily stick to the cake pan.
For this cake I suggest to always use unsweetened Greek yogurt and not unsweetened normal plain yogurt because it’s thicker. I’ve used 0% fat Greek yogurt, but you can use normal full fat Greek Yogurt: your cake will turn out even more delicious!
You can also use flavored Greek yogurt, but I suggest to always use the unsweetened ones or, if your yogurt is sweetened, reduce the sugar amount in the cake recipe. It’s up to you!