Soft, fluffy, creamy\u2026each bite of this cake will transport you to dessert paradise! It\u2019s quite similar to the airy Japanese yogurt cake but doesn\u2019t rise as high. To make it, you will a handful of ingredients like eggs, sugar, yogurt, and chocolate chips. Simply mix together the ingredients, fold in the whipped egg whites, and bake. Dust with a bit of powdered sugar, and it\u2019s ready to serve. The chocolate chips add just the right amount of crunch with a bit of chocolate flavor. If you\u2019re looking for a cake that stands out from the rest, try this one! We think you\u2019ll love it!<\/p>\n
Consejos
\nUse full-fat Greek yogurt for the best results. If you can\u2019t find it in a store near you, look for any thick-style yogurt.<\/p>\n
It\u2019s absolutely essential to wipe the bowl clean before you start beating the egg whites. If there is any fat residue, the egg whites won\u2019t whip properly.<\/p>\n
Make sure to use the freshest eggs possible. This will ensure perfectly whipped egg whites. Add cream of tartar it stabilizes the egg whites to create a stable peak. Use 1\/8 tsp per egg white, and if you don\u2019t have cream of tartar, you can use lemon juice (1\/2 tsp per egg white).<\/p>\n
Feel free to substitute the chocolate chips with white chocolate chips. You can also use freeze-dried berries instead of chocolate chips.<\/p>\n
For a citrus cake, leave out the chocolate chips, and add orange and lemon zest. Decorate with more zest.<\/p>\n
The cake tastes even better the next day after it rested in the fridge. You can serve it cold, straight out of the fridge.<\/p>\n
How to Serve
\nServe the cake with a dusting of powdered sugar, or drizzle with melted white chocolate. You can make the cake in a square baking tin, and then cut and serve it in squares instead.<\/p>\n
How to Store
\nStore the cake in the fridge, in an airtight container for up to 4 days.<\/p>\n
More Recipes You\u2019ll Like
\nCaramel Cake (Caramel Custard Cake)<\/p>\n
Carrot Cake: the mouthwatering recipe for a delicious cake<\/p>\n
Condensed Milk Cake: the recipe for a moist and light cake<\/p>\n
Easy Banana Cake: the light and fluffy cake recipe<\/p>\n
Danish Dream Cake: the dreamy-flavor cake recipe<\/p>\n
Ingredientes<\/p>\n
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see continuation on next page<\/p>\n
ngredients
\nEGG WHITES
\n4
\nEGG YOLKS
\n4
\nSUGAR
\n1 tbsp
\nVANILLA SUGAR
\n10g
\nCORNSTARCH
\n3 tbsp
\nYOGURT
\n350g
\nSALT
\nPOWDERED SUGAR
\nCHOCOLATE CHIPS
\n60g
\nInstrucciones
\nIn a bowl, beat the egg yolks with sugar and vanilla sugar.<\/p>\n
Step 1
\nAdd the cornstarch and whisk again.<\/p>\n
Step 2
\nAdd the yogurt and stir again.<\/p>\n
Step 3<\/p>\n
Step 4
\nIn a clean mixing bowl, beat the egg whites with the salt until stiff peaks form.<\/p>\n
Step 5
\nUse a spatula to fold the whipped egg whites into the egg yolk mixture.<\/p>\n
Step 6<\/p>\n
Step 7
\nFold in the chocolate chips.<\/p>\n
Step 8
\nPour the mixture into a 6-inch\/18-cm cake tine lined with parchment paper.<\/p>\n
Step 9
\nBake at 180\u00b0C (350\u00b0F) for 40 minutes and sprinkle with powdered sugar.<\/p>\n
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