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–+ servings

Ultra Light Greek Yogurt Cake

bakingwithnessa
Couldn't be any simpler: 5 ingredients, 5 minutes to prep, that's all it takes to make this Fantastic dessert.
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Prep Time 5 minutes
Bake Time 30 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Cuisine French, Mediterranean
Servings 8

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).

Video

Nutrition

Nutrition Facts
Ultra Light Greek Yogurt Cake
Amount Per Serving
Calories 150 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 85mg28%
Sodium 55mg2%
Potassium 118mg3%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 13g14%
Protein 9g18%
Vitamin A 119IU2%
Vitamin C 1mg1%
Calcium 81mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Corn Starch, Greek Yogurt, Lemon Zest, Summer Time
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