Directions
This yogurt cake is light, moist, and incredibly soft, with a delicate vanilla aroma.
If you have sour yogurt or buttermilk in the fridge, don’t throw it away – use it as the main ingredient for this exceptional cake.
It is crucial not to open the oven during baking.
Chill briefly in the refrigerator before serving for a perfectly refreshing dessert.
Ingredients
For the cake:
- 4 eggs (large, at room temperature)
- 340 g yogurt
- 45 g cake flour (or all-purpose)
- 15 g corn starch
- 65 g granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- pinch of salt
For decoration:
- Fresh mint leaves
- Powdered sugar
- Fresh strawberries or raspberries (optional)
Preparation
- Separate the egg yolks from the whites. In a bowl with yolks, mix the yogurt until smooth. Add sifted flour, starch, a pinch of salt, and lemon juice. Mix briefly, just a few seconds.
- Whip the egg whites on low speed. Gradually add sugar in three batches, whisking two minutes each, until soft peaks. Add vanilla.
- Fold one-third of the whites into the yolk mixture, then gently fold in the remaining whites. The final batter should not have white streaks.
- Pour the batter into a 15 cm pan (or rectangular/square), lined with parchment. Place the pan in a larger one with hot water.
- Bake at 150°C for 20 minutes, then reduce to 110°C and bake for another 50 minutes. Do not open the oven.
- After baking, leave to cool 15 minutes with the oven door slightly open. Then chill completely in the fridge and remove parchment.
- Serve dusted with powdered sugar, garnished with mint and fresh seasonal fruits.
