A light and refreshing cake made with strained yogurt, inspired by CAFE703! It's oil-free and healthy, yet surprisingly rich and delicious♪
Ingredients
4 servings- Plain yogurt400–450g
- Eggs2
- Sugar50–70g
- Cornstarch (or all-purpose flour)30g
- Lemon juice1 tbsp
Directions
90 min- 1
Transfer 400–450g of plain yogurt to a strainer and let it drain in the refrigerator overnight to remove excess moisture. After draining, you should have about 200g of strained yogurt.
- 2
Line your cake pan with parchment paper and preheat the oven to 180℃.
- 3
Crack 2 eggs into a bowl and add 50–70g of sugar. Using a hand mixer, whisk while warming the bowl over a bain-marie (hot water bath) until the mixture reaches body temperature. Once it feels warm to the touch, remove from the heat.
- 4
Continue whisking with the hand mixer for 5–7 minutes until the mixture is thick, pale, and fluffy — like whipped cream.
- 5
Add 200g of the strained yogurt and mix together with the hand mixer.
- 6
Add 30g of cornstarch and mix again thoroughly with the hand mixer.
- 7
Add 1 tbsp of lemon juice and fold in gently with a rubber spatula.
- 8
Pour the batter into the prepared pan and bake in the 180℃ oven for 30–40 minutes.
- 9
Once baked, remove the cake from the pan and allow it to cool on a wire rack with the parchment paper still attached.
- 10
While cooling, peel back the parchment paper slightly from the sides while the cake is still warm — this will make it easier to remove cleanly later. The bottom parchment can stay as is.
- 11
Once completely cooled, refrigerate the cake before serving.
- 12
A quick no-fuss version is also possible: simply whisk together the strained yogurt, sugar, eggs, cornstarch, and lemon juice in order with a whisk, without beating the eggs separately. The taste difference is minimal, but beating the eggs does result in a smoother texture.
Tips
Once you've strained the yogurt, it's simply a matter of mixing everything together. Beating the eggs well is the key to a smooth, creamy texture. Feel free to adjust the amount of sugar and lemon juice to your taste. All-purpose flour can be used as a substitute for cornstarch.
Nutrition
Per serving- Calories120 kcal
- Protein5.5 g
- Fat2.5 g
- Carbs18.8 g
- Sodium0.1 g
A light and refreshing cake made with strained yogurt, inspired by CAFE703! It's oil-free and healthy, yet surprisingly rich and delicious♪
Ingredients
4 servings- Plain yogurt400–450g
- Eggs2
- Sugar50–70g
- Cornstarch (or all-purpose flour)30g
- Lemon juice1 tbsp
Directions
90 min- 1
Transfer 400–450g of plain yogurt to a strainer and let it drain in the refrigerator overnight to remove excess moisture. After draining, you should have about 200g of strained yogurt.
- 2
Line your cake pan with parchment paper and preheat the oven to 180℃.
- 3
Crack 2 eggs into a bowl and add 50–70g of sugar. Using a hand mixer, whisk while warming the bowl over a bain-marie (hot water bath) until the mixture reaches body temperature. Once it feels warm to the touch, remove from the heat.
- 4
Continue whisking with the hand mixer for 5–7 minutes until the mixture is thick, pale, and fluffy — like whipped cream.
- 5
Add 200g of the strained yogurt and mix together with the hand mixer.
- 6
Add 30g of cornstarch and mix again thoroughly with the hand mixer.
- 7
Add 1 tbsp of lemon juice and fold in gently with a rubber spatula.
- 8
Pour the batter into the prepared pan and bake in the 180℃ oven for 30–40 minutes.
- 9
Once baked, remove the cake from the pan and allow it to cool on a wire rack with the parchment paper still attached.
- 10
While cooling, peel back the parchment paper slightly from the sides while the cake is still warm — this will make it easier to remove cleanly later. The bottom parchment can stay as is.
- 11
Once completely cooled, refrigerate the cake before serving.
- 12
A quick no-fuss version is also possible: simply whisk together the strained yogurt, sugar, eggs, cornstarch, and lemon juice in order with a whisk, without beating the eggs separately. The taste difference is minimal, but beating the eggs does result in a smoother texture.
Nutrition
Per serving- Calories120 kcal
- Protein5.5 g
- Fat2.5 g
- Carbs18.8 g
- Sodium0.1 g
Tips
Once you've strained the yogurt, it's simply a matter of mixing everything together. Beating the eggs well is the key to a smooth, creamy texture. Feel free to adjust the amount of sugar and lemon juice to your taste. All-purpose flour can be used as a substitute for cornstarch.