12-16 servings; 20 min preparation; 50 min baking time.
I had some non-fat Greek yoghurt in the fridge, so I wanted to use it for a light dessert. Because I didn’t have any fruit, I used orange essence to make the flavor of this cake. The end result was soft and light cake with slightly orange color.
This cake is not overly sweet and it’s very light. If you are on a diet, but still want to have a piece of cake, try this one. It does not consist a lot of sugar and flour. And you can skip the sugar topping if you want.
I did not bake the cake in a water bath. But if you want to double the size, try this technique. The result will be so good. Just remember not to open the oven until the cake is baked and cooled.
- 5 eggs, separated
- 200 g plain Greek yoghurt
- 60 g butter, melted
- 80 g light brown sugar
- 1 tsp lemon zest
- 2 tsp orange essence
- 70 g all-purpose flour
- 1 tsp baking soda
- 1 tap baking powder
- 1/2 tsp salt
- 2 tbsp poweder sugar
Preheat the oven to 150 degrees C/300 degrees F.
Separate the egg yolks from the egg whites. Beat the egg whites with the half of the sugar until hard picks.
Beat the egg yolks with the yoghurt. Add melted butter. Add sugar, lemon zest and orange essence.
Sift the dry ingredients and add them to the egg yolk mixture. Mix well until there are no lumps.
Using a spatula add the egg whites in three parts to the egg yolks. Be gentle so that the air stays in the mixture. Transfer the mixture to a spring form, covered with parchment paper.
Bake in the preheated oven for 50 min or until the toothpick comes clean. Switch off the oven and let the cake cool down completely inside the oven. Sprinkle power sugar on top. Enjoy!
Tip: If you bake the cake in water bath, it will double size and be soft and fluffy. To do the water bath, wrap the bottom of the spring form with foil. Make sure there are no holes. Put the spring form in a bigger baking dish and add water.