4 Ingredient Yogurt Cake
This 4 ingredient yogurt cake is soft, creamy, and naturally flourless. Eggs, plain yogurt, sugar, and cornstarch create a custard-like cake that sets after chilling.
Ingredients
- 5 large eggs
- 60 g granulated sugar
- 500 g plain yogurt
- 50 g cornstarch
Instructions
- Add 5 large eggs and 60 g granulated sugar to a mixing bowl. Whisk until fully combined. Add 500 g plain yogurt and whisk until smooth.
- Sift 50 g cornstarch into the mixture. Whisk until smooth, then pour the batter into the prepared glass bowl.
- Bake for 12 minutes. Reduce the oven to 320°F / 160°C. Bake for another 45 minutes.
- Reduce the oven again to 300°F / 150°C. Bake for 5 minutes. A skewer inserted into the center should come out clean.
- Remove the cake from the oven and cool for about 30 minutes. Refrigerate for 2 hours before removing the parchment, slicing and serving.
Notes
Use the correct bowl: A 8-inch (20 cm) round oven-safe glass bowl gives the cake room to rise before settling.
Follow the temperature stages: The recipe was tested in a fan-assisted oven using all three temperature settings.
Allow time before slicing: Cooling and chilling are excluded from the displayed total time. Cool for about 30 minutes, then refrigerate for 2 hours.
Use plain yogurt: Plain yogurt provides the tested consistency. Other yogurt types may change how the cake sets.
Nutrition
Calories: 130kcal | Carbohydrates: 16g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 68mg | Potassium: 135mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 210IU | Vitamin C: 0.3mg | Calcium: 91mg | Iron: 1mg
