This yogurt cake is made without yeast, resulting in a light and airy texture achieved by whipping egg whites separately before folding them into the batter. It requires only basic ingredients, yogurt for moisture, starch for structure, and a small amount of sugar for sweetness.
The cake bakes quickly and cools gently in the oven to maintain its softness. It is suitable for serving as a light dessert after lunch or dinner, as part of an afternoon tea spread, or as a simple accompaniment to coffee or breakfast.
What is Yogurt Cake?
Yogurt Cake has deep roots in European home baking, particularly in France and Italy, where it’s a beloved “nonna” recipe passed down for generations. Traditionally, yogurt acts as both the tenderizing fat and the leavening aid, resulting in a soft, moist crumb without needing yeast.
It’s a weekday cake, simple, wholesome, and versatile, but it’s also special enough to bring to the table when friends pop over unexpectedly.
Pro Tips for the Best Yogurt Cake
- Use room-temperature ingredients. This helps the batter mix more evenly and ensures better volume in the cake.
- Whip egg whites to soft peaks. Over-whipping can make them dry and difficult to fold in, which may deflate the batter.
- Incorporate the egg whites with slow, sweeping motions to maintain the cake’s light structure.
- Leaving the cake in the turned-off oven with the door slightly open for 10–15 minutes helps prevent shrinkage or collapse.
Frequently Asked Questions
Can I use flavored yogurt instead of plain?
Yes, but keep in mind that flavored yogurt will add extra sweetness and alter the taste. Adjust the amount of added sugar accordingly.
Can I replace the starch with flour?
Yes, you can substitute starch with an equal amount of all-purpose flour. However, the texture will be slightly less soft and airy.
Can I freeze yogurt cake?
Yes. Wrap it tightly in plastic wrap and freeze for up to 2 months. Just, thaw at room temperature before serving.
When is the best time to serve it?
This cake works well as a light dessert, a sweet snack, or a simple breakfast item alongside coffee or tea.
How to Store Yogurt Cake
Once cooled, store the cake at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 5 days, but longer storage may cause it to lose a bit of its softness.
Ingredients
How to Make Yogurt Cake
Whisk the egg yolks with sugar until combined. Mix in yogurt, vanilla sugar, and starch.
Whisk the egg yolks with sugar until combined. Mix in yogurt, vanilla sugar, and starch.
In another bowl, beat the egg whites with a pinch of salt. Carefully fold the whipped egg whites into the yogurt mixture in batches, using a spatula.
In another bowl, beat the egg whites with a pinch of salt. Carefully fold the whipped egg whites into the yogurt mixture in batches, using a spatula.
Line a 20 cm baking tin with parchment paper and pour in the batter, smoothing the top. Bake at 170°C (340°F) for 30–40 minutes. Turn off the oven, crack the door open, and let the cake cool inside for 15 minutes.
Line a 20 cm baking tin with parchment paper and pour in the batter, smoothing the top. Bake at 170°C (340°F) for 30–40 minutes. Turn off the oven, crack the door open, and let the cake cool inside for 15 minutes.
Once completely cool, dust with powdered sugar. Slice, serve, and enjoy!
Once completely cool, dust with powdered sugar. Slice, serve, and enjoy!
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