Description
Creamy Greek yogurt becomes magic in this effortless three-ingredient cake, blending simplicity with pure deliciousness. Minimal effort rewards you with a cloud-like dessert that melts perfectly on your palate, promising pure comfort in each delightful slice.
Ingredients
Scale
Main Ingredients:
- 4 large eggs, separated (straight from the fridge)
- 1 cup (227 g / 8 ounces) whole milk plain Greek strained yogurt
- ¾ cup (177 milliliters / 238 grams) full-fat sweetened condensed milk
Instructions
- Meticulously prepare a 7-inch round cake pan by coating with cooking spray and lining with parchment paper, ensuring extended edges for effortless cake extraction.
- Carefully separate egg whites from yolks, storing whites in refrigerator for subsequent whipping.
- Combine egg yolks, yogurt, and sweetened condensed milk in a spacious mixing bowl, whisking until achieving a silky, uniform consistency.
- Extract chilled egg whites and vigorously beat using a stand or hand mixer until forming stiff, glossy peaks that maintain structural integrity.
- Implement a delicate folding technique, incorporating egg whites into yolk mixture in three progressive stages, ensuring thorough yet gentle blending to preserve airy texture.
- Transfer the gossamer-like batter into the prepared cake pan with smooth, controlled movements.
- Create a water bath by nestling the cake pan within a larger baking vessel, filling surrounding space with cold water approximately halfway up the pan’s exterior.
- Initiate baking at 350°F for 40 minutes, then reduce temperature to 325°F and continue cooking for additional 10 minutes until achieving a rich, golden-brown surface.
- Without opening oven door, turn off heat and allow cake to rest inside for precisely 60 minutes, facilitating gradual cooling and preventing structural collapse.
- Gently extract cake using parchment paper handles, allowing complete cooling at room temperature before refrigerating uncovered for minimum several hours.
- Optional: Dust cake surface with delicate layer of powdered sugar before serving chilled or at ambient temperature.
Notes
- Precision matters when separating eggs, ensuring no yolk contaminates the whites for perfect cake texture.
- Beating egg whites to stiff peaks is crucial for creating the signature fluffy, light consistency of this cake.
- Water bath technique helps distribute heat evenly and prevents cracking, resulting in a smooth, delicate cake surface.
- Gradual folding of egg whites prevents deflating the air bubbles, maintaining the cake’s airy and soft structure.
- Cooling process is critical – leaving the cake in the turned-off oven prevents sudden temperature changes that could cause collapse.
- Refrigeration enhances the cake’s texture, making it denser and more flavorful when served chilled.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 24 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 180 mg