Description

This Greek Yogurt Cake is a light and fluffy dessert, perfect for a gourmet breakfast or refined treat. Enhanced by the creamy texture of Greek yogurt and airy whipped egg whites, it’s a simple yet elegant cake with a delicate flavor.

Ingredients

4 eggs (separate yolks and whites)
3 tablespoons sugar
3 tablespoons cornstarch
1.5 cups Greek yogurt (about 400 g)
A pinch of salt
1 teaspoon baking powder
Powdered sugar for dusting
18 cm (7-inch) round cake pan

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Instructions

Preheat the oven to 180°C (350°F). Grease and lightly flour the 18 cm cake pan.
In a large bowl, beat the egg yolks and sugar until pale and fluffy.
Add Greek yogurt and mix until well combined.
Sift in the cornstarch and baking powder, mixing until smooth.
In another bowl, beat the egg whites with a pinch of salt until soft peaks form.
Gently fold the whipped egg whites into the yogurt mixture using a spatula, making sure to preserve the airiness.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes or until golden and a toothpick inserted comes out clean.
Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving.

Notes

For a citrusy touch, add lemon zest to the batter.
This is a flourless cake—great for a lighter option.
Serve with fresh fruit or fruit compote for extra flavor.