This Yogurt Cake Without Yeast is incredibly light and fluffy. The secret is to separate the eggs, mix the yolks with the yogurt, and whip the whites until soft peaks form. This technique gives the cake its delicate, airy texture.
The Secret of the Yogurt Cake Without Yeast
The secret to making this cake as fluffy as a cloud is to beat the yolks and whites separately. The mixture is what makes this cake so special.
The Perfect Fluffy Yogurt Cake Without Yeast
- Preparation time: 20 minutes
- Baking time: 60 minutes
- Servings: 6
Ingredients
Elaboration
- Start by separating the egg yolks from the whites. Mix the yolks with the yogurt and a little salt, then add the flour and cornstarch.
- Whip the egg whites separately with the sugar.
- To combine them, gradually add the yolk mixture to the whipped whites using gentle folding motions. If you like, add a touch of vanilla.
- Baking: pour the batter into the pan and give it a few gentle taps on the countertop to level it. Bake at 150°C for 20 minutes on the middle rack. Then, lower to 140°C/300 F for 40 minute
Tips and Common Mistakes
For a tall, light, and fluffy yogurt cake, separate the egg whites and yolks carefully, making sure no yolk gets into the whites. Beat the egg whites until soft or medium peaks form: they should hold their shape while still looking smooth and glossy.
Fold the yolk mixture into the whipped whites gently to avoid knocking out the air.
Use room-temperature ingredients and always preheat the oven before baking. If the top browns too quickly, cover it loosely with aluminum foil during the final minutes.
Common Mistakes
Overbeating the egg whites: If they become dry or grainy, they will be harder to fold in and the cake may lose volume.
Mixing too vigorously: Rough mixing deflates the egg whites and produces a denser cake.
Opening the oven too early: This can cause the cake to collapse. Avoid opening the oven during the first 40 minutes.
Using too high a temperature: The outside may brown while the center remains undercooked. Follow the recommended temperature and test the center with a skewer.
Unmolding immediately: Let the cake rest for a few minutes before removing it from the pan to prevent it from breaking.
Measuring ingredients inaccurately: Small changes in the flour, cornstarch, or sugar can significantly affect the texture.
Frequently Asked Questions about Yogurt Cake Without Yeast
Can I use regular all-purpose flour or does it have to be baking flour?
You can use either, but cake flour has less protein (gluten), which ensures a much more tender, light, and fluffy crumb. If you use regular all-purpose flour, make sure not to overmix the batter after adding it to avoid the cake turning out elastic or dense.
What do I do if the cake is browning too much on top but is still raw inside?
Every oven is different. If you see that after 25 minutes it’s already very dark but the center is still undercooked, quickly open the oven and place a sheet of aluminum foil on top
What did you think of this yeast-free version? Are you the kind of person who prefers the classic yogurt cake with its traditional touch, or do you like to add extras like chocolate chips or pieces of apple?
Let me know in the comments which is your favorite version!
Fluffy Yogurt Cake Without Yeast
Description
Fluffy yogurt cake without yeast
Ingredients
Method
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Prepare the yolk mixture
Separate the egg whites from the yolks.
Mix the yolks with a little salt and with the yogurt
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Add the solids
Add the sifted flour with the cornstarch, and mix well with the yolks and the yogurt
-
Beat the egg whites
In a separate bowl, beat the egg whites until they form peaks, but not too stiff. Gradually add the sugar
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Mix the yolks and the whites
Gradually add the yolk mixture to the egg whites, folding gently.
Add the vanilla extract and fold gently to combine.
Use a toothpick to pop any bubbles that might be in the mixture.
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Bake
Bake at 150º for the first 20 minutes, then at 140º for another 40 minutes.
If you want, decorate with grated coconut and powdered sugar
