Ingredients
Scale
- 1 2/3 cups (400 g) nonfat vanilla Greek yogurt
- 4 large eggs
- 4 tablespoons (32 g) cornstarch
Instructions
- Prepare your pan: Spray a 6-inch round cake pan with cooking spray. Line it with parchment paper, making sure it covers the bottom and sides completely. The paper should come up above the pan edges. Don’t worry if it looks wrinkled – this gives the cake a nice rustic look!
- Mix the batter: In a large bowl, add the yogurt and eggs. Whisk them together until the eggs are fully mixed in. Add the cornstarch and whisk until you have a smooth batter with no lumps.
- Pour and bake: Pour the batter into your prepared pan.For Air Fryer: Heat to 320°F (160°C) and bake for 20-23 minutesFor Oven: Heat to 350°F (177°C) and bake for 70-75 minutes
- Check for doneness: Your cake is ready when it’s puffed up, not jiggly, and has a golden caramelized top. It will deflate a bit when you take it out – this is normal!
- Cool properly: Let the cake sit at room temperature for 30 minutes, then put it in the fridge for at least 2 hours before serving.
Notes
- Use room temperature eggs – they mix better with the yogurt
- Don’t skip the parchment paper – it makes removing the cake so much easier
- Whisk well – make sure there are no cornstarch lumps in your batter
- Be patient with cooling – the fridge time really helps the texture
- Check your air fryer – cooking times can vary between different models
- Don’t open the oven door – this can make the cake collapse too much
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 68 kcal
- Sugar: 2 g
- Sodium: 44 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 0.1 g
- Protein: 5 g