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Yogurt Cake: the Fluffiest Cake You’ll Ever Make Recipe

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This Yogurt Cake recipe yields the fluffiest, most tender cake you’ll ever make. Combining Greek yogurt, egg yolks, and whipped egg whites results in a light and moist texture accented with melty chocolate chips. Perfect for an easy yet impressive dessert, this cake is baked to golden perfection in just one hour.

Ingredients

Wet Ingredients

  • 4 egg yolks
  • 4 egg whites
  • 400g Greek yogurt

Dry Ingredients

  • 4 tbsp cornstarch
  • 1/2 tsp baking powder
  • 4 tbsp sugar
  • 40g chocolate chips
  • powdered sugar, for dusting

Instructions

  1. Combine sugar and egg yolks: Place the 4 tbsp of sugar in a large mixing bowl and add the 4 egg yolks. Whisk vigorously until the mixture becomes smooth and pale, ensuring the sugar begins to dissolve fully into the yolks.
  2. Add dry ingredients: Add 1/2 tsp baking powder and 4 tbsp cornstarch to the egg yolk mixture. Whisk again thoroughly to incorporate all dry ingredients evenly into the batter.
  3. Incorporate yogurt: Add the 400g of Greek yogurt to the bowl and whisk until the batter is smooth and all ingredients are well combined, forming a creamy consistency.
  4. Beat egg whites: In a separate clean mixing bowl, beat the 4 egg whites using a mixer or whisk until stiff peaks form. This will aerate the batter, which is key for a fluffy texture.
  5. Fold egg whites into batter: Gently fold the stiff egg whites into the yogurt batter using a spatula, taking care not to deflate the mixture and maintaining as much airiness as possible.
  6. Add chocolate chips: Fold in the 40g of chocolate chips gently, distributing them evenly without overmixing.
  7. Prepare the baking pan: Line an 8-inch cake pan with parchment paper to prevent sticking and ensure easy removal after baking.
  8. Bake the cake: Pour the batter into the prepared cake pan. Bake at 170°C (350°F) for 1 hour or until the cake is golden and a toothpick inserted into the center comes out clean.
  9. Finish with powdered sugar: Once cooled, dust the top of the cake lightly with powdered sugar to add a sweet finishing touch and enhance presentation.

Notes

  • Ensure egg whites are beaten to stiff peaks for maximum fluffiness.
  • Folding should be done gently to avoid deflating the batter and losing volume.
  • Use an 8-inch cake pan for best results; larger pans will yield a thinner cake.
  • This cake pairs well with fresh berries or a drizzle of honey for added flavor.
  • Storing the cake in an airtight container at room temperature will keep it fresh for up to 2 days.

Find it online: http://bitezly.com/yogurt-cake-the-fluffiest-cake-youll-ever-make-recipe/