Ingredients
Scale
- 4 large eggs, separated
- ½ cup (100g) granulated sugar
- ½ teaspoon salt
- 1¼ cups (325g) plain Greek yogurt (full-fat or 2% preferred for structure and creaminess)
- 1 teaspoon vanilla extract (or substitute with vanilla paste for deeper flavor)
- ½ cup + 1 tablespoon (55g) cornstarch (you may substitute part of it with potato starch or arrowroot starch if desired)
- Optional flavor additions:
- Zest of ½ lemon for brightness
- ¼ teaspoon almond extract for a subtle nutty note
Preparation notes:
- Eggs should be at room temperature for better volume and stability.
- Ensure the mixing bowls and beaters for egg whites are clean and dry—any grease or moisture can prevent stiff peaks from forming.
- Line your 7–8 inch round cake pan with parchment paper, extending 1.5–2 inches above the rim to give the cake structure as it puffs and cools.
Instructions
- Preheat and Prep
- Preheat your oven to 325°F (160°C).
- Prepare your cake pan by lining the bottom and sides with parchment paper, allowing a few inches of extra height above the pan’s edge.
- Separate and Beat Eggs
- Separate the egg whites and yolks into two large bowls.
- In the bowl with the yolks, add the yogurt, vanilla, salt, and cornstarch.
- Whisk until smooth and fully combined. If using lemon zest or almond extract, fold it in here.
- Beat the Egg Whites
- Using a hand mixer or stand mixer, begin beating the egg whites on medium speed until they become foamy.
- Gradually add the sugar (about 1 tablespoon at a time), increasing the speed to high.
- Beat until stiff, glossy peaks form. This can take 5–7 minutes.
- Combine Mixtures
- Take about one-third of the whipped egg whites and fold gently into the yogurt mixture to lighten it.
- Carefully fold in the remaining egg whites, using a wide spatula and gentle folding motions to avoid deflating the air.
- Transfer to the Pan
- Pour the final batter into the prepared pan.
- Tap gently on the counter to release any large air bubbles.
- Bake in a Water Bath
- Place the cake pan inside a larger baking dish or tray.
- Add hot water to the outer dish to create a water bath (bain-marie). This ensures even, gentle cooking and prevents cracking.
- Bake for 45–55 minutes or until the top is set and lightly golden.
- Cool Gradually
- Once baked, turn off the oven and leave the door slightly open for about 15–20 minutes. This prevents sudden temperature changes and helps minimize sinking.
- Remove from oven and let cool completely in the pan.
- Unmold and Chill
- Once cool, remove the cake from the pan by lifting it with the parchment paper.
- Chill in the refrigerator for at least 2 hours before slicing for best texture.
Notes
- Room temperature eggs are crucial for achieving maximum volume in the egg whites. Cold eggs will not whip properly.
- Do not overmix when folding in the egg whites. Fold gently until just combined; overmixing can deflate the batter.
- Use a true Greek yogurt or a thick strained yogurt. Avoid runny yogurt, as it will not give the cake enough structure.
- Cornstarch substitution: If you’re low on cornstarch, you can mix half cornstarch and half potato starch or arrowroot.
- No flour needed: This cake is naturally gluten-free as it relies on starch and eggs for structure.
- Water bath tip: Wrap the outside of your cake pan with foil if you’re worried about water seeping in during the water bath.
- Prep Time: 20 minutes
- Cook Time: 55 minutes