🧾 Ingredients:
- 3 eggs (separated)
- 1 cup thick yogurt (Greek yogurt works best)
- 2–3 tbsp honey or any sweetener
- 2 tbsp cornstarch or flour
- ½ tsp vanilla essence
- ½ tsp lemon juice
- Pinch of salt
👩🍳 Instructions:
1. Prep
- Preheat oven to 150°C (300°F)
- Line a small cake pan
2. Mix Base
- In a bowl, whisk egg yolks + yogurt + honey + vanilla
- Add cornstarch/flour and mix until smooth
3. Whip Egg Whites
- In another bowl, beat egg whites + salt + lemon juice
- Whip until soft peaks form
4. Fold Gently
- Slowly fold egg whites into yogurt mixture
- Keep it light and airy (don’t overmix)
5. Bake (Water Bath)
- Pour into pan
- Place pan in a tray with hot water
- Bake for 45–55 minutes
6. Cool Slowly
- Turn off oven, leave door slightly open
- Let cake cool inside to avoid collapse
🍰 Texture & Taste:
- Super fluffy, jiggly, cloud-like ☁️
- Lightly sweet and creamy
- Almost like a mix of cheesecake + sponge
💪 Why It’s Great:
- High in protein (eggs + yogurt)
- Lower in flour
- Light and not too heavy
💡 Tips:
- Use thick yogurt (watery yogurt can ruin texture)
- Don’t skip water bath—it keeps it soft
- Chill before serving for a cheesecake-like feel
