Yogurt Cloud Cake
Ingredients
400g Greek Yogurt (plain and unsweetened).
4 Large Eggs.
40g Cornstarch (about 4 tablespoons).
Optional: 1 tsp Vanilla extract and your choice of sweetener (Stevia for low calorie, or 50g of sugar).
Instructions
Preheat & Prep: Preheat your oven to 170°C (340°F). Line a small loaf pan with parchment paper so it’s easy to lift out later.
Whisk: In a large bowl, whisk the eggs with your sweetener and vanilla until well combined.
Combine: Add the Greek yogurt and whisk until the batter is completely smooth and creamy.
Thicken: Sift in the cornstarch and whisk gently until no lumps remain.
Bake: Pour the mixture into the prepared pan. Bake for 35–45 minutes until the top is golden and the cake has set (it will still have a slight jiggle).
Chill: This is the most important step! Let the cake cool to room temperature, then refrigerate for at least 2 hours (or overnight) to allow the custard texture to firm up.
Note: For the finishing touch shown , lightly dust the top with powdered sugar or a calorie-free powdered sweetener.
