Fluffy Japanese Yogurt Cake Recipe

ByEmily Cake
Fluffy Japanese Yogurt Cake Recipe

Discover the magic of Japanese baking with this incredibly soft and fluffy yogurt cake that melts in your mouth. This cloud-like dessert requires just a handful of basic ingredients and delivers spectacular results that will impress everyone at your table. The secret lies in the technique of folding whipped egg whites into a creamy yogurt batter, creating an airy texture that’s absolutely irresistible. Whether you’re a beginner or an experienced baker, this foolproof recipe will quickly become your go-to dessert for any occasion.

Ingredients

  • 4 medium eggs, separated
  • 3 tablespoons (38g/1.3 oz) sugar
  • 3 tablespoons (24g/0.8 oz) cornstarch
  • 1 teaspoon (4g) baking powder
  • 400g (14 oz/1¾ cups) natural Greek yogurt
  • 1 teaspoon (5ml) vanilla extract
  • ½ teaspoon (3g) salt

Instructions

Prepare the Egg Yolk Mixture

Separate the eggs, placing yolks in one bowl and whites in another. Add sugar to the yolks and beat with a hand mixer for one to two minutes until the mixture doubles in volume, turns pale yellow, and becomes thick and creamy.

Add Dry Ingredients

Combine cornstarch and baking powder in a small bowl. Add this mixture to the beaten yolks and mix briefly with the mixer off to prevent scattering. Beat for a few seconds until fully incorporated.

Mix in Yogurt and Vanilla

Pour the Greek yogurt into the yolk mixture and beat until smooth and well combined. Add vanilla extract and mix again. Set this bowl aside while you work on the egg whites.

Preheat and Prepare

Preheat your oven to 160°C (320°F) with both top and bottom heat. Line a 15x15cm (6×6 inch) square pan that’s 10cm (4 inches) deep with parchment paper, but do not grease it. The ungreased surface helps the cake rise evenly.

Beat Egg Whites

Add salt to the egg whites and beat with clean beaters until stiff peaks form. Make sure the eggs are at room temperature for best results. The whites should stand up straight when you lift the beaters.

Fold Mixtures Together

Add half of the beaten egg whites to the yolk mixture. Gently fold together using a spatula with gentle, sweeping motions from bottom to top. Add the remaining egg whites and continue folding until no white streaks remain, being careful not to deflate the batter.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake at 160°C (320°F) for approximately 45 minutes until the top is golden brown and the cake springs back when lightly touched.

Cool and Serve

Turn off the oven and leave the cake inside with the door slightly ajar for five additional minutes. This prevents the cake from collapsing suddenly. Carefully remove from the oven, let cool slightly, then unmold. Dust with powdered sugar before serving if desired.

Time and Servings

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6-8 slices

Nutrition (per serving): Calories: 145 | Protein: 7g | Carbohydrates: 18g | Fat: 5g | Fiber: 0g | Sugar: 9g

Why This Recipe Works

This Japanese yogurt cake is naturally lower in fat compared to traditional butter cakes while delivering superior moisture and tenderness. The Greek yogurt provides protein and probiotics that support digestive health, while the egg whites create an incredibly light texture without added fats. The minimal sugar content makes this a guilt-free dessert option that won’t cause dramatic blood sugar spikes. The simple ingredients mean fewer additives and preservatives, giving you a wholesome homemade treat. The high protein content from eggs and yogurt also helps keep you satisfied longer, making this cake a smarter dessert choice for health-conscious bakers.