Airy Tangy Yogurt Cake (Print Version)
# Ingredients:
01 -
200 g plain Greek yogurt
02 -
60 g white sugar
03 -
3 big eggs at room temp
04 -
20 g plain flour
05 -
30 ml cooking oil
06 -
18 g cornstarch
07 -
15 ml natural honey
08 -
1 tsp fresh squeezed lemon juice
09 -
Tiny bit of salt
# Instructions:
01 -
Get your oven hot at 150°C (300°F). Put parchment paper in a 16cm (6-inch) baking tin and wrap the outside with foil so water can't get in.
02 -
Split 3 big eggs into two different bowls (about 60g each).
03 -
Beat the egg yolks till they're smooth. Add in 30ml cooking oil, 200g plain Greek yogurt, and 15ml natural honey, mixing until everything's well combined.
04 -
Sift 20g plain flour and 18g cornstarch into the mix. Stir until your batter looks nice and smooth.
05 -
In another bowl, drop in 1 tsp lemon juice and a tiny bit of salt with the egg whites. Whip until foamy. Slowly add 60g white sugar in three parts, keep beating till you see medium peaks.
06 -
Add the whipped egg whites to your yogurt mix in three stages, folding gently to keep the air in. Make sure you can't see any white streaks but don't mix too much.
07 -
Pour your batter into the ready pan and smooth the top. Tap it lightly on the counter to get rid of air bubbles. Set it in a water bath and bake for 50 minutes.
08 -
Let the cake sit in the pan for 10 minutes after baking. Then carefully take it out and pull off the parchment paper.
09 -
Cut into slices and enjoy the fluffy, light cake with its tangy yogurt flavor and sweet honey hints.
# Notes:
01 -
The cake turns out super fluffy thanks to how we fold in the whipped egg whites. For the best results, don't use cold eggs - they need to be room temperature before you split them.