Yogurt Cake with Chocolate Chips: creamy and soft, you will fall in love with every bite!

Soft, fluffy, creamy…each bite of this cake will transport you to dessert paradise! It’s quite similar to the airy Japanese yogurt cake but doesn’t 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’s ready to serve. The chocolate chips add just the right amount of crunch with a bit of chocolate flavor. If you’re looking for a cake that stands out from the rest, try this one! We think you’ll love it!

Tips

Use full-fat Greek yogurt for the best results. If you can’t find it in a store near you, look for any thick-style yogurt.

It’s absolutely essential to wipe the bowl clean before you start beating the egg whites. If there is any fat residue, the egg whites won’t whip properly.

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’t have cream of tartar, you can use lemon juice (1/2 tsp per egg white).

Feel free to substitute the chocolate chips with white chocolate chips. You can also use freeze-dried berries instead of chocolate chips.

For a citrus cake, leave out the chocolate chips, and add orange and lemon zest. Decorate with more zest.

The cake tastes even better the next day after it rested in the fridge. You can serve it cold, straight out of the fridge.

How to Serve

Serve 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.

How to Store

Store the cake in the fridge, in an airtight container for up to 4 days.

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Instructions

In a bowl, beat the egg yolks with sugar and vanilla sugar.

Add the cornstarch and whisk again.

Add the yogurt and stir again.

In a clean mixing bowl, beat the egg whites with the salt until stiff peaks form.

Use a spatula to fold the whipped egg whites into the egg yolk mixture.

Fold in the chocolate chips.

Pour the mixture into a 6-inch/18-cm cake tine lined with parchment paper.

Bake at 180°C (350°F) for 40 minutes and sprinkle with powdered sugar.