Ultra Light Greek Yogurt Cake
Greek yogurt is such a wonderful ingredient to add to your baking, it replaces butter which makes your cake ultra light without compromising on the texture.
Since I have found this recipe on Hervé Cuisine, I have been making it ritually Sunday evenings ; that way my breakfasts are covered for the first part of the week.
Bon Appétit!
Ultra Light Greek Yogurt Cake
Couldn't be any simpler: 5 ingredients, 5 minutes to prep, that's all it takes to make this Fantastic dessert.
Ingredients
- 17.5 oz (500 g) Greek yogurt
- 3 oz (85 g) sugar
- 3 oz (85 g) corn starch
- 4 eggs
- 1 lemon zest
Instructions
- Preheat over at 350F/180C.
- Separate egg yolks from egg whites.
- Whisk egg yolks with sugar until double in size and looks creamy.
- Using a spatula, fold in lemon zest, Greek yogurt, and add corn starch.
- Whip the egg whites until stiff peaks. Then, carefully fold it into your preparation.
- Pour over your preparation into the Flexipan®.
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 20min)
- Once your cake is out of the oven, let it completely cool down before unmolding. Then, Serve and Enjoy! (I tend to keep mine in the refrigerator, as I like to have it for breakfast).
YouTube Video
Nutrition
Calories: 150kcal | Carbohydrates: 23g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 55mg | Potassium: 118mg | Fiber: 1g | Sugar: 13g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
