Ingredients List
- Greek Yogurt: 400g (approx. 1 ¾ cups) – Use 0% Fat Plain Greek Yogurt for the lowest calories. Ensure it is at room temperature.
- Eggs: 4 Large eggs (Cold eggs are easier to separate, but whites whip better at room temp).
- Cornstarch: 40g (approx. 4 level tablespoons). This acts as the “flour” to give it structure.
- Sweetener: 60g (approx. 5-6 tbsp) of a granulated zero-calorie sweetener (like Monkfruit or Stevia). If using real sugar, the calories will increase.
- Vanilla Extract: 1 tsp for flavor.
- Lemon Juice: ½ tsp (helps stabilize the egg whites).
- Optional: A pinch of salt and some lemon zest for extra freshness.
2. Equipment Needed
- 7-inch or 8-inch round cake pan (Springform is best).
- Parchment paper (to prevent sticking).
- Two large mixing bowls.
- An electric hand mixer or stand mixer.
3. Step-by-Step Instructions
Step 1: Prep the Oven and Pan
- Preheat your oven to 320°F (160°C). This cake likes a lower temperature to prevent cracking.
- Line the bottom and the sides of your cake pan with parchment paper. Tip: Lightly grease the pan first so the paper sticks to the edges.
Step 2: Separate the Eggs
- Carefully separate the egg whites from the yolks.
- Put the whites into a very clean, grease-free bowl.
- Put the yolks into a separate large mixing bowl.
Step 3: Create the Yogurt Base
- Add the Greek yogurt, vanilla extract, and half of your sweetener to the bowl with the egg yolks.
- Whisk together until the mixture is smooth and pale yellow.
- Sift in the cornstarch (and salt/lemon zest if using). Whisk again until there are absolutely no lumps.
Step 4: Whip the Egg Whites (The Secret to the Fluff)
- In the other bowl, add the lemon juice to the egg whites.
- Using your electric mixer, beat the whites on medium speed until they become foamy.
- Slowly add the remaining sweetener while continuing to beat.
- Increase the speed to high and beat until stiff peaks form (the whites should stand straight up when you lift the beaters).
Step 5: Combine (The Gentle Fold)
- Add about 1/3 of the whipped egg whites into the yogurt mixture. Stir gently to lighten the batter.
- Now, add the rest of the egg whites. Use a spatula to fold them in very gently using a “figure-8” motion. Do not stir roughly, or you will pop the air bubbles and the cake won’t rise.
Step 6: Bake
- Pour the batter into the prepared pan. Smooth the top with a spatula.
- Tap the pan on the counter once or twice to release large air bubbles.
- Bake for 50 to 60 minutes. The top should be golden brown, and the cake should be set but have a slight “jiggle” in the middle.
Step 7: The Cooling Process (Crucial!)
- Turn off the oven and leave the door slightly ajar. Let the cake sit inside for 10 minutes (this prevents it from collapsing too fast).
- Remove from the oven and let it cool completely in the pan at room temperature.
- Refrigerate for at least 2 hours (preferably overnight). This cake is like a cheesecake—it needs to “set” to get that perfect creamy texture.
4. Serving Suggestions
- Dust with a tiny bit of powdered sweetener.
- Top with fresh raspberries or strawberries.
- Store leftovers in the fridge for up to 4 days.
Why this recipe is great:
- No Flour: Gluten-free and much lighter than regular cake.
- High Protein: Thanks to the Greek yogurt and 4 eggs.
- Low Fat: By using 0% yogurt, you save a lot of calories without losing the creaminess.
