Ingredients
- 4 large eggs
- 400 g (1½ cups) plain Greek yogurt
- 4 tablespoons cornstarch
Instructions
1. Prepare
- Preheat the oven to 170°C (340°F).
- Grease a small baking dish or line it with parchment paper.
2. Mix
- Separate the eggs.
- In a bowl, whisk the yogurt, egg yolks, and cornstarch until smooth.
- In another bowl, beat the egg whites until stiff peaks form.
3. Fold
- Gently fold the egg whites into the yogurt mixture in three additions.
- Mix carefully to keep as much air as possible.
4. Bake
- Pour the batter into the baking dish.
- Bake for 35–40 minutes, until puffed and golden brown.
- Turn off the oven and leave the cake inside for 10 minutes with the door slightly open.
5. Serve
- Enjoy warm for breakfast.
- Add fresh berries, honey, or a dusting of powdered sugar if desired.
Tips
- Full-fat Greek yogurt gives the richest texture.
- Don’t overmix after adding the egg whites.
- The cake will naturally deflate a little as it cools.
Prep Time: 10 minutes
Bake Time: 40 minutes
Servings: 6
The result is light, airy, filling, and surprisingly satisfying for a recipe with only a few ingredients. 😋🍰🥄