Airy Yogurt Dessert Dream (Print Version)
# Ingredients:
→ For the Cake
01 -
1 cup plain yogurt (preferably Greek yogurt)
02 -
1 cup all-purpose flour
03 -
1/2 cup granulated sugar
04 -
4 large eggs, separated
05 -
1/4 cup vegetable oil
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon baking powder
08 -
1/4 teaspoon salt
09 -
1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)
→ For the Whipped Topping
10 -
1/2 cup heavy whipping cream
11 -
2 tablespoons powdered sugar
12 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper for easy removal.
02 -
In a large mixing bowl, whisk together the yogurt, vegetable oil, and vanilla extract. Add the egg yolks (reserving the whites for later) and sugar. Stir until smooth and well combined.
03 -
In a separate bowl, sift the all-purpose flour, baking powder, and salt to remove any lumps. Gradually add this dry mixture to the wet ingredients, stirring gently to combine.
04 -
In a clean bowl, whisk the egg whites and cream of tartar (if using) until soft peaks form. Gradually add a tablespoon of sugar and continue whisking until stiff peaks form.
05 -
Gently fold the whipped egg whites into the cake batter in two or three additions. Be careful not to deflate the batter to preserve the fluffiness of the cake.
06 -
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
07 -
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
08 -
In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
09 -
Once the cake has completely cooled, top it with the whipped cream and serve. Optionally, garnish with fresh berries or a dusting of powdered sugar for added flair.
# Notes:
01 -
For a lighter cake, use low-fat or non-fat yogurt for a lighter version.
02 -
You can add lemon zest or vanilla beans to the batter for extra flavor. A drizzle of honey on top of the whipped cream also adds a lovely touch.
03 -
Store any leftover cake in the refrigerator for up to 3 days. The whipped cream topping can be made ahead and stored in the fridge, but be sure to re-whip it before serving.