Preparation Time:
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time: 1 hour
Total Time: 1 hour 55 minutes
Ingredients:
400g (14 oz) Greek yogurt
4 eggs
3 tbsp corn starch (24g)
3 tbsp stevia sweetener (or normal sugar) (about 30g)
1 tsp baking powder (4g)
1 pinch of salt
Powdered sugar (as needed)
Servings:
This recipe serves 12 slices.
Nutritional Information (per serving):
Calories: 120
Total Fat: 4g
Saturated Fat: 2g
Cholesterol: 60mg
Sodium: 100mg
Total Carbohydrates: 12g
Dietary Fiber: 0g
Sugars: 5g
Protein: 6g
Directions:
Prepare the Egg Mixture:
Separate the egg whites from the yolks.
Add the stevia sweetener (or sugar) to the egg yolks and beat with an electric whisk until light, frothy, and doubled in volume.
Add Dry Ingredients and Yogurt:
Add the baking powder and corn starch to the yolk mixture, mixing well to incorporate.
Add the Greek yogurt and mix until the batter is smooth.
Whip the Egg Whites:
Add a pinch of salt to the egg whites and beat until stiff with an electric whisk.
Gently fold the whipped egg whites into the yolk mixture in two steps, using a spatula to keep the batter airy.
Prepare the Baking Mold:
Line a round baking mold with high edges (18 cm in diameter) with parchment paper.
Pour the mixture into the prepared mold, mix gently with a toothpick, and tap the mold lightly to remove any air bubbles.
Bake the Cake:
Preheat the oven to 160°C (320°F).
Bake the cake for 30 minutes at 160°C, then lower the temperature to 140°C (284°F) and bake for an additional 10 minutes.
Let the cake cool in the oven turned off to prevent it from deflating.
Final Touches:
Once completely cool, remove the cake from the mold.
Sprinkle with powdered sugar before serving.
Serving Suggestions:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy with a fresh fruit compote or berries on the side.
Pair with a cup of hot tea or coffee for a delightful afternoon treat.
Cooking Tips:
Ensure the egg whites are beaten to stiff peaks to maintain the cake’s airy texture.
Gently fold the egg whites into the batter to avoid deflating them.
Let the cake cool in the oven to prevent sudden temperature changes that might cause it to deflate.
Nutritional Benefits:
Greek Yogurt: High in protein and calcium.
Stevia: A natural sweetener that helps reduce calorie intake.
Corn Starch: Gluten-free thickening agent.
Dietary Information:
Gluten-Free: Ensure the corn starch used is certified gluten-free.
Low-Sugar: Stevia is used as a sweetener to reduce sugar content.
Vegetarian: Suitable for vegetarians.
Nutritional Facts (per serving):
Calories: 120
Total Fat: 4g
Saturated Fat: 2g
Ezoic
Cholesterol: 60mg
Sodium: 100mg
Total Carbohydrates: 12g
Dietary Fiber: 0g
Sugars: 5g
Protein: 6g
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This cake can also be frozen for up to a month. Thaw in the refrigerator before serving.
Why You’ll Love This Recipe:
Light and Fluffy: The cake has a delicate, airy texture.
Healthy Ingredients: Made with Greek yogurt and stevia for a healthier option.
Simple Preparation: Easy steps make this recipe accessible for all bakers.
Conclusion: Enjoy this Greek Yogurt Cake as a light and healthy dessert option that doesn’t compromise on flavor. With its fluffy texture and gentle sweetness, it’s perfect for any occasion. Whether you’re serving it at a family gathering or enjoying a slice with your afternoon tea, this cake is sure to delight.
Frequently Asked Questions (FAQs):
Can I use regular sugar instead of stevia?
Yes, you can substitute stevia with regular sugar.
Can I use a different type of yogurt?
Greek yogurt is recommended for its thickness, but you can use any thick yogurt.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
Can I add fruits to this cake?
Yes, you can add berries or other fruits to the batter for extra flavor.
What can I use instead of corn starch?
You can use tapioca starch or potato starch as alternatives.
Can I make this cake dairy-free?
Substitute Greek yogurt with a dairy-free yogurt alternative.
Is this cake freezer-friendly?
Yes, you can freeze this cake for up to a month.
What size baking mold should I use?
An 18 cm (7 inches) diameter baking mold is recommended.
How do I prevent the cake from deflating?
Let the cake cool in the oven to prevent sudden temperature changes.
Can I use a hand whisk instead of an electric whisk?
An electric whisk is recommended for best results, but a hand whisk can be used with more effort.
