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3 Ingredient Fluffy Yogurt Cake

A light and airy yogurt cake made with just three simple ingredients, perfect for sharing with loved ones.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs, separated Straight from the fridge
  • 1 cup whole milk plain Greek strained yogurt
  • ¾ cup full-fat sweetened condensed milk

Method
 

Preparation
  1. Lightly coat a 7-inch round cake pan with cooking spray and line the bottom with parchment paper.
  2. Separate egg whites from yolks, placing whites in the fridge.
  3. In a mixing bowl, whisk together yolks, yogurt, and sweetened condensed milk until smooth.
Baking
  1. Beat the egg whites until they form stiff, glossy peaks.
  2. Gently fold the beaten egg whites into the yolk mixture in three stages.
  3. Transfer the batter to the prepared cake pan.
  4. Place the cake pan in a larger baking dish and fill it with cold water halfway up.
  5. Preheat the oven to 350°F and bake for 40 minutes.
  6. Lower the temperature to 325°F and bake for an additional 10 minutes.
  7. Turn off the oven and let the cake rest inside for a full hour.
Cooling and Serving
  1. Carefully lift the cake from the pan using the parchment handles and allow it to cool completely at room temperature.
  2. Refrigerate for at least a few hours before serving.
  3. Dust with powdered sugar before serving, if desired.

Notes

Ensure egg whites are at room temperature for easier whipping. Store leftover cake in the fridge, covered lightly. This cake is best enjoyed within a few days.