Description
An ethereal, impossibly light, and tender cake with a delicate flavor profile, perfect for any occasion. This cake truly melts in your mouth.
Ingredients
- 1 ½ cups (180g) cake flour, sifted (or DIY cake flour)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 6 large eggs, separated, at room temperature
- 1 cup (200g) granulated sugar, divided
- 1 cup (240g) full-fat Greek yogurt, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven & Prepare Pan: Preheat oven to 325°F (160°C). Grease and flour a 9-inch round springform pan. Line the bottom with parchment paper, then grease and flour the parchment.
- Combine Dry & Wet Ingredients (Except Whites): In a bowl, whisk sifted cake flour, baking powder, and salt. In a large bowl, whisk egg yolks with ½ cup (100g) granulated sugar until light. Stir in Greek yogurt and vanilla. Gradually mix in dry ingredients until just combined.
- Whip Egg Whites: In a very clean bowl, beat egg whites on medium until foamy. Gradually add remaining ½ cup (100g) granulated sugar, beating on high until glossy stiff peaks form.
- Gently Fold: Gently fold one-third of the whipped egg whites into the yogurt batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, maintaining air.
- Bake & Cool: Pour batter into the prepared pan. Bake for 40-50 minutes, or until golden and a skewer comes out clean. Cool in pan on a rack for 15-20 minutes, then invert to cool completely.
- Prep Time: 25 mins
- Cook Time: 45 mins