Craving a guilt-free treat you can enjoy every day? Look no further! This Greek Yogurt Cake is the perfect answer. Light, airy, and subtly sweet, it’s made with minimal sugar and contains no added butter or oils beyond the eggs, making it incredibly low in calories. Think of it as a lighter version of cheesecake that’s just as delicious.
I’ll admit, I was skeptical when I first discovered this recipe. With such simple ingredients, I wasn’t convinced it would taste good. But after trying it, I was completely blown away by the results—a moist, fluffy, and irresistibly tasty dessert.
Watch the step-by-step video instructions here:
Equipment
- 7×11-inch baking dish
- Cuisinart immersion blender
- Mixing bowl
Ingredients
- 4 large eggs, separated
- 350 g Greek yogurt (full-fat or low-fat)
- 40 g cornstarch
- 70 g sugar
- ½ tsp baking powder
- 1 tsp vanilla extract
Instructions
- Separate the egg yolks from the egg whites.
- In a mixing bowl, add sugar to the egg yolks and cream them together.
- Add the Greek yogurt to the egg yolk mixture and mix well using a Cuisinart immersion blender.
- Incorporate the cornstarch, vanilla extract, and baking powder into the mixture.
- Beat the egg whites until stiff peaks form and gently fold them into the egg and yogurt batter.
- Line a 7×11-inch baking dish with parchment paper.
- Pour the batter into the prepared baking dish.
- Preheat your oven to 350°F (175°C).
- Bake for 45 minutes, then turn off the oven and allow the cake to cool inside the oven.
Enjoy your light, fluffy, and delicious Greek yogurt cake!
