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400g sweetened plain yogurt or flavored yogurt (1 cup + 1/2 cup + 2 tbsp)
4 eggs
40g sifted cornstarch (1/4 cup + 1 tbsp)
Instructions:
- Preheat oven:
Preheat your oven to 180°C (350°F).
Grease and line a cake pan with parchment paper or use non-stick cooking spray. A 9-inch round or square pan works well for this recipe. - Mix the wet ingredients:
In a large bowl, combine the yogurt and eggs.
Whisk until the mixture is smooth and even. The eggs should be fully incorporated, creating a smooth batter. - Add the cornstarch:
Gradually add the sifted cornstarch to the yogurt and egg mixture.
Whisk until the cornstarch is fully incorporated and the batter is smooth. Make sure there are no lumps, as this will help achieve a smooth, light texture in the finished cake. - Pour the batter:
Pour the batter into the prepared cake pan.
Smooth the top with a spatula if necessary to ensure even baking. - Bake the cake:
Place the cake in the preheated oven and bake for 30 to 35 minutes, or until the cake is set and lightly browned.
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. Avoid overbaking to keep the cake moist. - Cool and serve:
Remove the cake from the oven and let it cool in the pan for a few minutes to allow it to set.
Once slightly cooled, transfer the cake to a wire rack to cool completely. This step prevents the cake from becoming soggy and ensures an even texture throughout.
Slice and serve the cake as is, or sprinkle with powdered sugar, fresh fruit, or a drizzle of honey for added sweetness.
Additional Information:
Yogurt Cake Versatility:
This yogurt cake is incredibly versatile, making it a great base for a variety of flavors and additions. Here are some ideas for customizing your cake:
Flavor variations: If using plain yogurt, consider adding a teaspoon of vanilla extract or almond extract for extra flavor. You can also stir lemon or orange zest into the batter for a hint of citrus.
Additions: Enhance the texture and taste of the cake by stirring in fresh berries, chocolate chips, or walnuts. These additions will add bursts of flavor and a delicious contrast to the soft, moist cake.
Toppings: The cake is delicious as is, but you can also top it with a simple frosting of powdered sugar and lemon juice, or serve it with a dollop of whipped cream and fresh fruit. For a more decadent option, drizzle it with caramel sauce or melted chocolate.
Storage instructions:
Room temperature: This cake can be stored at room temperature in an airtight container for up to 2 days. Keep it covered to prevent it from drying out.
Refrigeration: If you want to store the cake longer, store it in the refrigerator for up to 5 days. Let the cake return to room temperature before serving, or warm it gently in the microwave for a few seconds.
Freezing: You can freeze this yogurt cake for up to 2 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw it in the refrigerator overnight or at room temperature before serving.
Frequently Asked Questions (FAQ):
- Can I use Greek yogurt instead of regular yogurt?
Yes, you can use Greek yogurt, but it will result in a denser texture. Greek yogurt is thicker and has a higher protein content, which may slightly alter the consistency of the cake. If you prefer a lighter texture, you can dilute the Greek yogurt with a little milk before using it.
- What size cake pan should I use?
A 9-inch round or square cake pan works well for this recipe. If you use a different sized pan, you may need to adjust the baking time slightly. A smaller pan will produce a thicker cake and may require a few extra minutes in the oven, while a larger pan will produce a thinner cake that bakes more quickly.
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