3 Ingredient Fluffy Yogurt Cake (No Flour, Butter or Oil)
This simple and airy yogurt cake uses just three ingredients and delivers a soft, cloud-like texture without any flour, butter, or oil.
Equipment
- 1 Mixing bowl Large
- 1 7 inch round cake pan
- 1 Large baking dish At least 2 inches deep for water bath
- 1 Mixer Stand or hand mixer
Ingredients
Main ingredients
- 4 Large eggs separated, straight from fridge
- 1 cup Whole milk plain greek strained yogurt 227g
- ¾ cup Full fat sweetened condensed milk 177ml/238g
Instructions
Instructions
- Preheat oven to 350°F (177°C). Spray and line a 7 inch round cake pan with parchment paper, creating handles for easy removal.
- Separate egg yolks and whites. Place egg whites in the fridge until ready to use.
- In a large bowl, whisk together egg yolks, yogurt, and condensed milk until smooth and fully incorporated.
- Beat the chilled egg whites in a separate bowl until stiff peaks form.
- Gently fold one-third of the egg whites into the yolk mixture. Repeat two more times until fully combined.
- Pour batter into the prepared pan. Place the pan into a larger baking dish and fill outer pan with ½ inch of cold tap water.
- Bake for 40 minutes at 350°F, then reduce temperature to 325°F (163°C) and bake for another 10 minutes until top is dark brown.
- Turn off oven and leave cake inside for 1 hour without opening the door to continue baking and prevent collapse.
- Remove cake, cool to room temperature, then refrigerate for several hours or overnight before serving.
Notes
This cake is best made one day ahead and stored in the refrigerator overnight. It’s lightly sweet and inspired by Japanese cheesecake.
