3 Ingredient Creamy Yogurt Cake (Print Version)
# Ingredients:
01 -
1 2/3 cups (400 g) nonfat vanilla Greek yogurt
02 -
4 large eggs
03 -
4 tbsp (32 g) cornstarch
# Instructions:
01 -
Spray the interior of a 6-inch round cake pan with cooking spray and line it with a single large sheet of parchment paper, ensuring it fully covers the interior and slightly extends above the edges. Crease and press the parchment paper to adhere it to the pan.
02 -
In a large mixing bowl, whisk yogurt and eggs until well combined. If desired, add sugar at this stage. Gradually whisk in the cornstarch until the batter is smooth.
03 -
Pour the prepared batter into the lined cake pan, ensuring it is evenly distributed.
04 -
Preheat air fryer to 320°F (160°C). Bake for 20-23 minutes until the cake is puffed up, the batter is set, and the surface is caramelized. The cake will deflate slightly after cooling but should not shrink excessively.
05 -
Preheat oven to 350°F (177°C). Bake for 70-75 minutes until the batter is set and the surface has a caramelized appearance. Allow the cake to deflate slightly as it cools.
06 -
Let the cake cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours. For best results, refrigerate overnight to develop flavors.
07 -
Remove the cake from the fridge 15-30 minutes before serving to bring it to room temperature. Optionally, drizzle with honey or sweetener before serving.
# Notes:
01 -
For a sweeter cake, add 1/4 cup of sugar to the batter if using vanilla yogurt or 1/2 cup if using plain yogurt.
02 -
You can use a one-piece 6-inch round cake pan or a 6-inch round springform pan.
03 -
The cake can be made in either an air fryer or an oven with slightly different results.