Yogurt Sponge Cake (Bizcocho de Yogur)

Yogurt Sponge Cake (Bizcocho de Yogur)

Light, airy, and mildly tangy, this Yogurt Sponge Cake is the ultimate feel-good dessert. Made with Greek yogurt and whipped egg whites, it delivers a melt-in-your-mouth texture that’s both comforting and impressive. It’s naturally gluten-light thanks to cornstarch and doesn’t require any fancy equipment.

For more delicate and health-friendly cakes, check out our sponge and yogurt-based desserts at tinsuf.com — perfect for light treats without compromising on flavor.

Ingredients

• 4 eggs (separated into yolks and whites)

• 3 tbsp sugar

• 1 tsp baking powder

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• 3 tbsp cornstarch

• 350–400 g Greek yogurt (plain, full-fat recommended)

Instructions

1. Mix the Yolks
   In a bowl, whisk together the egg yolks and sugar until pale and creamy.

2. Add the Dry Ingredients
   Stir in the baking powder and cornstarch. Mix until well combined.

3. Incorporate the Yogurt
   Gently mix in the Greek yogurt until smooth. Avoid overmixing.

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4. Beat the Egg Whites
   In a separate bowl, beat the egg whites to stiff peaks. This may take 15–20 minutes by hand, or 5 minutes with an electric mixer.

5. Fold to Combine
   Carefully fold the whipped egg whites into the yogurt mixture using a spatula. Use slow, gentle folding to maintain volume.

6. Prepare the Pan
   Line a round 6–7 inch (16–18 cm) pan with parchment paper. Pour the batter in and tap lightly to remove bubbles.

7. Bake in Two Stages
   Bake at 170°C (340°F) for 50 minutes. Then reduce the temperature to 140°C (285°F) and bake for an additional 10 minutes.

8. Cool in the Oven
   Turn off the oven and let the cake cool inside with the door slightly ajar for 10 minutes.

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9. Serve
   Dust with powdered sugar before serving. Garnish with fresh berries if desired.

Time & Serving

• Prep Time: 20 minutes

• Bake Time: 60 minutes

• Total Time: 80 minutes

• Servings: 4 slices

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• Calories: ~400 kcal per serving

Tips & Variations

• Use flavored yogurt (like vanilla or lemon) for added aroma.

• Swap sugar for honey or maple syrup for a refined sugar-free version.

• Add citrus zest for a tangy touch.

• Serve with fresh fruit, whipped cream, or a drizzle of berry sauce.

Storage

• Room Temp: Best served fresh the same day.

• Fridge: Store in an airtight container for up to 3 days.

• Freezer: Not recommended due to its delicate texture.

Tools You’ll Need

• Mixing bowls

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• Hand mixer or whisk

• Spatula

• 7-inch springform pan

• Parchment paper

• Sifter for powdered sugar

Discover More on Tinsuf.com

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• Classic Homemade Strawberry Cake

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