Description
A light and airy yogurt-based cake with a delicate sponge texture and a subtle tang, perfect for a no-fuss yet elegant dessert.
Ingredients
- 1 cup plain yogurt
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (optional)
- Optional for serving: heavy whipping cream, powdered sugar, lemon zest, fresh berries
Instructions
- Preheat the oven to 350 °F (175 °C). Grease and line an 8‑inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk yogurt, oil, vanilla, egg yolks, and sugar until smooth.
- Gradually stir in dry ingredients until just combined—don’t overmix.
- In a clean bowl, whisk egg whites (with cream of tartar, if using) until stiff peaks form.
- Gently fold egg whites into batter in two batches, preserving the airiness.
- Pour into pan and bake for 25–35 minutes, until golden and a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a rack to cool completely.
- Optional: whip cream with powdered sugar and vanilla, then top cake and garnish with berries or lemon zest.
Notes
- Greek yogurt can be used for a richer texture.
- Adding lemon zest to the batter brightens the flavor.
- Fold in berries or chocolate chips for variations.
- Use a gluten-free flour blend to make it gluten-free.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 70mg
