This yogurt cake came at just the right time, when I needed to simplify my life. Not just in the kitchen, but also in my eating habits. I was craving something sweet, but not the kind of dessert that leaves you feeling heavy or makes you hungry again soon after. So, I started making this cake: oil-free, light, and yet incredibly satisfying. I have to admit, I wasn’t expecting much the first time. I thought it would be one of those “okay, edible” recipes. Instead, I was surprised: moist, springy, almost like a cloud. One slice leads to another, and at the same time, you feel fulfilled and at peace.
It’s become one of those desserts I make when I’m craving something truly sweet and subtle. When I want to treat myself without feeling heavy. And I often end up eating it the next day too, because it stays moist and light.
Yogurt Cake Without Butter or Oil
Plum and Yogurt Cake
Time
Preparation: 20 minutes
Baking: 35 to 40 minutes
Total: Approximately 1 hour
Servings
8 slices
Calories
Approximately 70 kcal per slice
(Very light dessert, also perfect as a dessert)
Ingredients
Yogurt Batter
220 g thick, unsweetened natural yogurt (preferably low-fat)
2 egg yolks
30 g cake flour
15 g cornstarch
Meringue
3 egg whites
20 g sugar
25 g calorie-free sweetener
A few drops of lemon juice
Note
The yogurt should be thick. If it is too runny, the cake will not hold its shape.
Preparation
Start with the egg yolks.
In a bowl, combine the egg yolks with the yogurt and whisk until smooth.
Dry ingredients.
Sift the flour and cornstarch and add them to the yogurt mixture. Gently mix until you have a smooth, lump-free batter.
Meringue.
In a separate bowl, beat the egg whites with a few drops of lemon juice. When they begin to whiten and foam, gradually add the sugar and sweetener. Continue beating until the meringue is glossy and stiff.
Gently fold the meringue into the yogurt mixture in three additions, using a bottom-to-top motion. This step is essential for a light and airy cake.
Pour into the pan.
Pour the batter into an 18-20 cm (7-8 inch) diameter cake pan lined with parchment paper.
Bake.
Bake at 160-170°C (325-340°F) for 35 to 40 minutes. The cake should be risen and lightly golden.
Cooling.
Once baked, turn off the oven and leave the cake inside with the door ajar for 10 minutes. Then remove the cake from the oven and let it cool completely.
This yogurt cake has become one of my go-to desserts. I make it whenever I’m craving something delicious, light, and comforting. It’s the kind of recipe that proves you don’t need much to achieve a truly successful result. One slice is enough, and that’s often what makes it so appealing.
Frequently Asked Questions
What are the main ingredients in a yogurt cake without butter or oil?
The main ingredients are: 220g of thick, unsweetened natural yogurt, 2 egg yolks, 30g of cake flour, 15g of cornstarch, 3 egg whites, 20g of sugar, 25g of calorie-free sweetener, and a few drops of lemon juice.
How long does it take to prepare this yogurt cake without butter or oil?
Preparation takes 20 minutes, baking takes 35 to 40 minutes, and the total time is approximately 1 hour.
What are the characteristics of this yogurt cake? It’s a light, fluffy, and satisfying cake, made without butter or oil. It’s ideal for those looking for a touch of sweetness without feeling heavy.
