Ultra Light Skyr Yogurt Cake
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Ultra Light Skyr Yogurt Cake
The Coconut Flavors in this yogurt cake are very subtle. It will get you on the right start for your day.!
Equipment
Ingredients
- 4 eggs (Separated)
- 1.76 oz (49 g) Light Brown Sugar (1/4 Cup)
- 18 oz (510 g) Skyr yogurt
- 2.12 oz (60 g) all-purpose flour (1/2 Cup)
- 3 Tbsp (25 g) Unsweetened Shredded Coconut
- 1/16 tsp (0.5 g) sea salt
- 1.59 oz (45 g) Semi Sweet Dark Chocolate Chips (1/4 Cup)
Instructions
- Place your Fluted Mold on the top of your Medium perforated baking sheet. Set aside.
- Preheat oven to 350F/180C.
SKYR YOGURT CAKE PREPARATION
- Separate the egg yolks from the egg whites into two mixing bowls.
- In the bowl of your stand mixer beat the egg yolks together with the light brown sugar for about 10 minutes (at a medium speed), until light and fluffy.
- Add the Skyr yogurt, gently mix with a whisk until combined.
- Add the all-purpose flour and the shredded coconut. Fold in the chocolate chips. NOTE: Do not over mix.
- In another mixing bowl, beat the egg whites with the sea salt until stiff peaks. And carefully fold it into your batter.
- Pour your preparation into your Fluted Mold.
BAKE!
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25 minutes). It is ready when the cake has puffed-up and that the toothpick inserted comes out almost clean.
- Once your Skyr Yogurt Cake is out of the oven, let it completely cool down before refrigerating it. NOTE: It will deflate as it cools down, that's completely normal. Once cold it will be easier to demoed onto your service platter. Preferably, refrigerate overnight or a minimum of 6 hours. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 140kcal | Carbohydrates: 15g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 46mg | Potassium: 148mg | Fiber: 1g | Sugar: 9g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 75mg | 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
Find it online:
Credit: My Friend Lauren from the blog Lolo et sa Tambouille ; Recipe: “Gâteau Léger au Skyr | Coco, Chocolate” who got it from Dorothée (@lespetitsplaisirsdedoro).
Will this recipe work using tapioca flour instead of regular??
Hello Nene, please accept my apologies for getting back to you only today, I did not have access to Wifi where I was. To answer your question, I have not used tapioca flour with this recipe so I am not sure how it will turn out: My only guess is that it might alter the texture since tapioca is more chewy and dense. Let me know how it turns out! Happy Baking, ~Nessa