Description
A light and airy dessert made with Greek yogurt and whipped cream, perfect for a sweet treat.
Ingredients
Scale
- 100 g granulated sugar
- 240 ml plain Greek yogurt
- 60 ml vegetable oil
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 125 g all-purpose flour
- 1/4 teaspoon cream of tartar (optional)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 15 g powdered sugar
- 120 ml heavy whipping cream
- 1/2 teaspoon vanilla extract
Instructions
- Set your oven to 175°C and grease an 20 cm round cake pan with parchment paper.
- In a clean bowl, whisk the egg whites with cream of tartar until soft peaks appear, then gradually mix in 1 tablespoon of sugar until stiff peaks form.
- In a large mixing bowl, whisk together the yogurt, vegetable oil, and vanilla extract. Add in the egg yolks and granulated sugar, whisking until smooth.
- Sift the flour, baking powder, and salt in a separate bowl, then gradually mix these dry ingredients into the wet mixture until just blended.
- Carefully fold in the whipped egg whites into the cake batter in 2 to 3 parts without deflating it.
- Pour the batter into the prepared pan and level the top. Bake for 25 to 30 minutes or until golden brown and a toothpick comes out clean.
- Once baked, let the cake rest in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- When the cake is completely cooled, spread the whipped cream on top and serve immediately, optionally topped with fresh berries or a sprinkle of powdered sugar.
Notes
- To achieve maximum fluffiness, make sure to gently fold in the egg whites.
- This dessert can be topped with seasonal fruits for added flavor.
- You can substitute Greek yogurt with flavored yogurt if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 60 mg