Yogurt Cake
Published Nov. 1, 2021
- Total Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- Butter, for greasing the pan
- 4large eggs, separated, at room temperature
- ½cup/100 grams granulated sugar
- 3tablespoons all-purpose flour
- 1⅔cups/400 grams whole-milk Greek yogurt
- 1lemon, zested and juiced
- Pinch of salt (optional)
Nutritional analysis per serving (8 servings)
150 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 14 grams sugars; 7 grams protein; 78 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
- Step 2
Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
- Step 3
In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
- Step 4
Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
- Step 5
Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.
Private Notes
Comments
Thank you so so so so so so so so much for this wonderful recipe. I'm a 98-year-old woman, and this just makes my great-grandchildren go crazy. THEY LOVE IT. Thanks again, Betsy Sue
I've made this three times. To avoid the pudding-like consistency and achieve a more cheesecake-like result, I suggest the following changes, which worked well for me: Drain yogurt well (I've used homemade cashew yogurt, which also worked well), use 4 (instead of 3) tbsp flour, and add a tsp of baking powder. I also added a tsp of vanilla and some cinnamon. I baked it in a deep-dish glass pie dish. Very good! And a great cheesecake substitute without all the fat and calories
@Melissa Clark, I so appreciate you including weights in addition to measurements. Cooking and baking by weight has improved my results and simplified cooking so much.
After two attempts with this recipe, I'm still not sure. Each time it has puffed up nicely in the oven, turned a deep golden-brown on top, tested done by the usual methods, but quickly collapsed, with a consistency that was closer to pudding, and an egg-y flavor. Seems to me the ratio of eggs to flour could vary considerably based on the size of the eggs, so maybe it needs more flour. I would also love to know if anyone has tested thr internal temperature with a cake that turned out well.
Delicious. I think the consistency is cheesecake-like, just lighter and brighter. I find cheesecake to be unpleasantly rich. This was perfect. I made it with strained whole milk yogurt - a brand that doesn't include any pectin. It's important to weigh it after it's been drained, as mine lost almost half its weight with the liquid.
I’m going to try this with Gluten free flour because I’m Celiac… has anyone else done that with success?