This cake is as light as a cloud and rich with the flavor of vanilla. It’s easy to make and low in calories, making it a favorite for its melt-in-your-mouth texture and comforting sweetness. It can be paired with a berry coulis, but it’s just as scrumptious on its own!<\/p>\n
For 6 servings:<\/p>\n
– Eggs: 3
\n– Fat-free plain yogurt: 375 g
\n– Sugar: 60 g
\n– Cornstarch: 40 g
\n– Vanilla sugar: 1 packet
\n– Baking powder: 0.5 packet
\n– Vanilla extract: 1 tsp<\/p>\n
40 minutes<\/p>\n
15 minutes<\/p>\n
25 minutes<\/p>\n
1. **Preheat Your Oven**<\/p>\n
Start by preheating your oven to 350\u00b0F (180\u00b0C).<\/p>\n
2. **Prepare the Batter**<\/p>\n
Separate the egg whites from the yolks. Using an electric mixer, beat the yolks with both sugars until the mixture is light and fluffy. Add in the cornstarch, baking powder, and vanilla extract, mixing thoroughly.<\/p>\n
3. **Whip the Egg Whites**<\/p>\n
Beat the egg whites until they form stiff peaks. Gently fold them into the batter using a spatula.<\/p>\n
4. **Bake the Cake**<\/p>\n
Pour the batter into a mold, preferably silicone. I used a Daisy mold from Flexipan, which adds a charming shape to this simple cake.
\n Bake for 25 minutes. After baking, let the cake sit in the turned-off oven for about 15 minutes. Once removed from the oven, allow it to cool before unmolding.<\/p>\n
This cake is best served chilled. It becomes even more delicious after several hours\u2014or even overnight\u2014in the refrigerator. Enjoy your delightful treat!<\/p>\n\n\n