Light, fluffy & Jiggly Yogurt Cake
With just a few ingredients, you can make this yogurt cake which is so light, soft, fluffy, jiggly and melts in your mouth. It has a bit of a cheesecake texture and taste great when chilled.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 300 F or 150 C.
3. In a bowl, add the egg yolks, Greek yogurt, salt, vanilla extract and whisk to combine. Then add the flour and whisk until well combined. Set aside.
4. In another bowl, add the egg whites, cream of tartar and beat with a handheld mixer. Once foamy, add the sweetener in 3 batches. Beat at medium or high speed until stiff peaks.
5. Add the meringue into the batter in 3 batches. Fold gently to combine. The meringue is very important to ensure proper rise. Do not mix or stir as it will break the meringue. Folding is like scooping up the batter.
6. In the video, I used a 6 x 3-inch round pan with a removable bottom, lined with parchment paper. It is actually better to use a springform pan as it is easier to release the delicate cake. For the almond flour version, I highly recommend using a 7-inch pan as the volume is more than the coconut flour version. I tried using a 6-inch pan for the almond flour version and it rose quite high but tends to crack and inside uncooked. This cake does have a tendency to crack even though I have tried using a variety of temperature and cooking time. So, I decided to embrace the crack as it does not affect the taste at all. Thankfully, the crack tends to close up a bit during cooling.
7. Spread evenly and tap the pan a few times to remove air bubbles.
8. For the water bath baking, use a baking dish or pan that is big enough to fit the pans and water. As my pan has a removable bottom, I used another pan that is slightly bigger than my pan with batter so that I do not need to wrap my pan with foil to prevent water from getting in. This method is so convenient and foolproof. If you use a solid base pan, then you do not need the additional pan.
9. Pour hot water into the big pan up to 1 inch high.
10. Bake for 1 hour at the lowest rack.
11. Once the top feels firm and a wooden skewer comes out clean, then the cake is done. If the top feels liquidly then bake it longer.
12. Let the cake cool for about 15 minutes before removing from the pan.
13. Dust with powdered sweetener and cut into 8 servings. If you find the inside of the cake is too moist, just refrigerate until it has firmed up. You can also chill the cake before slicing and the cake actually tastes good when chilled.13. In the video, I showed you the coconut flour version and I have also showed you how the almond flour version will look.
[Total Servings = 8]
NUTRITION INFO PER SERVING (COCONUT FLOUR VERSION)
Total Carb = 2.0 g
Dietary Fiber = 0.3 g
Net Carb = 1.7 g
Calories = 73
Total Fat = 5.3 g
Protein = 4.5 g
[Total Servings = 8]
NUTRITION INFO PER SERVING (ALMOND FLOUR VERSION)
Total Carb = 3.7 g
Dietary Fiber = 1.1 g
Net Carb = 2.6 g
Calories = 130
Total Fat = 10.0 g
Protein = 6.6 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
