Soft Yogurt Cake
Moist and Healthy Diet Yogurt Cake (No Flour!)
My mother, who usually enjoys yogurt, recently had a minor surgery. Although it was minor, any surgery requires rest and recovery. To celebrate her successful procedure, I prepared this yogurt cake. This cake is made without any flour and uses plain yogurt, making it a great option for those on a diet. It’s a healthy treat baked with wishes for her speedy recovery. Let’s bake it together!
Ingredients- 400g Plain Yogurt
- 40g Tapioca Starch
- 4 Large Eggs
- 10g Powdered Sugar (for dusting)
Cooking Instructions
Step 1
Before you begin, take all ingredients, especially the yogurt and eggs, out of the refrigerator at least 2 hours in advance to allow them to come to room temperature. This helps the batter mix smoothly without separating.
Step 2
In a large bowl, place the 400g of plain yogurt. Using a whisk or spatula, stir gently until smooth and lump-free. Continue stirring until it has a creamy consistency.
Step 3
Sift the 40g of tapioca starch into the yogurt mixture. Sifting the starch helps prevent lumps and contributes to a finer cake texture.
Step 4
For reference, a level tablespoon (Korean rice spoon) usually holds about 10g of starch without a peak. However, the exact amount can vary depending on the spoon size. If you have a kitchen scale, it’s best to weigh the ingredients for accuracy.
Step 5
Stir the sifted tapioca starch into the yogurt until it is completely incorporated and smooth, with no lumps. Aim for a homogenous batter.
Step 6
Add the 4 room-temperature large eggs to the bowl. Stir thoroughly again until all ingredients are well combined and the mixture is smooth. Be careful not to overmix.
Step 7
Now, let’s prepare for baking. If you have an oven-safe cake pan, use that. If not, like me, you can create a mold by layering baking parchment paper several times to achieve the desired height, and pour the batter into it. This helps the cake maintain its shape while baking.
Step 8
After pouring the batter into your prepared mold or pan, gently tap the bottom on your work surface 2-3 times. This will release any large air bubbles trapped within the batter, resulting in a smoother cake surface.
Step 9
Bake in a preheated air fryer or oven at 170°C (340°F) for approximately 50 minutes. If the cake starts to brown too quickly during baking, you can reduce the temperature slightly or cover it loosely with aluminum foil.
Step 10
Once baked, carefully remove the cake from the pan and let it cool completely on a wire rack at room temperature for about 2 hours. Allow it to cool down until it’s no longer warm to the touch.
Step 11
After the cake has completely cooled, cover it with plastic wrap or place it in an airtight container. Refrigerate for at least 2 hours to chill and set. Chilling enhances the cake’s flavor and firms up its texture.
Step 12
Cut the cake into desired portions. If you wish, dust the top lightly with 10g of powdered sugar using a sieve for a decorative finish. It looks like a gentle dusting of snow!
Step 13
For an extra touch of freshness, serve the cake with fresh fruits or berries. Enjoy this delicious and healthy treat, and may my mother recover quickly!
