Looking for a light, airy cake that makes quite a statement? Made with little sugar and cornstarch, this yogurt cake recipe is a high-rise, whipped egg white cake—similar to a Japanese yogurt cake. The batter is made, then the yogurt and chocolate chips are folded in. The thin batter is poured into the baking tin, and baked until light and fluffy. Dust the cake with a bit of powdered sugar and serve. The chocolate chips add a bit of crunch and just a slight chocolate flavor. The cake can be served on its own, or with a scoop of your favorite ice cream.
Tips
Make sure to use only full-fat Greek yogurt. If you can’t find it in a store near you, look for any other full-fat thick-style yogurt.
The bowl used for whipping the egg whites must be clean. If there is any fat residue, the egg whites won’t whip properly.
Make sure to use fresh eggs, as they will be easier to whip to stiff peaks.
Feel free to substitute the chocolate chips with white chocolate chips. You can also use freeze-dried berries instead of chocolate chips.
For a citrusy flavor, leave out the chocolate chips, and add orange, lime, or lemon zest (or a combination of all three!). Decorate with more zest.
Make sure to use parchment paper. The cake rises quite high and the parchment paper will provide support to the cake as it rises.
Don’t omit the cornstarch. It helps to absorb some of the residual liquid left behind from the yogurt.
The eggs are a big part of this cake, so they can’t be replaced with an alternative.
Can It Be Made Ahead of Time?
The cake tastes even better the next day after it rested in the fridge! You can serve it cold, straight out of the fridge.
How to Store the Yogurt Cake
Store the cake in the fridge, in an airtight container for up to 4 days.
Can You Freeze the Yogurt Cake
Yes, this yogurt cake can be frozen! To freeze, wrap the cooled cake tightly with plastic wrap and then add a layer of foil. Freeze for up to 3 months. Thaw in the fridge.
Ingredients
Slow Cooker Pork Tenderloin drenched in a Creamy Dijon Sauce
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