Ingredients:
4 large eggs, separated
1.5 cups (350g/12.5 oz) non-fat Greek yogurt
⅓ cup (70g/2.5 oz) monkfruit sweetener
⅓ cup (40g/1.4 oz) cornstarch
1 tsp vanilla extract (optional)
Directions:
Preheat oven to 330°F (165°C). Line a 7×11-inch dish with parchment paper.
Beat egg whites: In a mixer, beat the egg whites until stiff peaks form. Transfer to another bowl if using the same mixer for the next step.
Mix yolks and sweetener: Add monkfruit sweetener and vanilla extract to egg yolks and cream until light and fluffy.
Combine with yogurt: Gently mix in the Greek yogurt until well incorporated.
Add cornstarch: Sift cornstarch into the egg and yogurt mixture and blend.
Fold in egg whites: Carefully fold the beaten egg whites into the batter to keep it light and airy.
Bake: Pour the batter into the prepared dish. Place this dish on a larger baking tray and add boiling water to the tray to about 1/4 to 1/3 of the dish’s height (water bath method).
Finish baking: Bake at 330°F for 45 minutes, then increase to 350°F (177°C) and bake for an additional 15 minutes.
Cool: Turn off the oven, crack the door open, and let the cake cool gradually to prevent it from deflating.
FAQs:
What does natural yogurt do to a cake?
The thick yogurt makes for a “denser, tighter crumb” and makes the case more “luscious,” she says. “That is a unique ability of yogurt.” Its inherent sour tang also nicely mellows out the sweetness of the cake. And yes, it just so happens to be more nutritious than, say, sour cream.
What does adding Greek yogurt to cake do?
Its creaminess helps keep baked goods moist. Its tanginess imparts a crave-worthy, old-fashioned flavor. Its acidity helps activate baking soda, which can make baked goods fluffy and light.
Can I use yogurt instead of butter in a cake?
If the recipe calls for 1 cup of butter, you can replace it with 1 cup of yogurt. However, yogurt tends to increase the moisture content in a recipe, and as such, bakers suggest only using yogurt in place of recipes that call for 1 cup or less of butter.
Can I use yogurt instead of milk in a cake?
Yogurt. Yogurt is a great option as a milk substitute, especially because of its ability to add moisture and enhance the texture of baked goods. Use an even cup for cup substitution, but be sure to consider the type of yogurt you’re using.
Can I use yogurt instead of oil in a cake recipe?
Whole-fat Greek yogurt is a great swap for oil in baked goods. It’s creamy and rich, and adds a nice texture to pound cakes, cookies, and Blueberry Muffins, plus a bit of extra protein. Due to its thickness, you’ll want to add a bit more yogurt to the recipe than the amount of oil called for. Start with a 1:1.25 ratio
Can I use regular yogurt instead of Greek yogurt in a cake?
You have to be careful with swapping Greek yogurt and regular. In some applications, the thinner consistency of regular yogurt doesn’t impact the recipe at all. With baking, if a recipe specifically calls for Greek yogurt, the added moisture from using regular yogurt instead might make the dough or batter too wet.
