Ingredients
1 cup plain yogurt (preferably Greek yogurt)
1 cup all-purpose flour
1/2 cup granulated sugar
4 large eggs, separated
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar (optional)
For the whipped topping: 1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, or lightly grease and flour the pan.
- Mix the wet ingredients: In a large bowl, whisk together the yogurt, vegetable oil, vanilla extract, and egg yolks until smooth and well combined.
- Sift the dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, salt, and cream of tartar (if using). Add the dry ingredients to the wet mixture and mix until smooth.
- Beat the egg whites: In another bowl, use an electric mixer to beat the egg whites until stiff peaks form. This may take a few minutes. You should be able to hold the bowl upside down without the egg whites falling out.
- Fold the egg whites into the batter: Gently fold the beaten egg whites into the batter in small increments. Be careful not to deflate the egg whites—fold until just combined, keeping the batter light and airy.
- Bake the cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the whipped cream: In a chilled bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on medium-high speed until soft peaks form.
- Top the cake: Once the cake is fully cooled, spread the whipped topping over the cake, smoothing it out with a spatula.
- Serve: Slice the cake and serve immediately, or refrigerate for a couple of hours for the topping to set and the flavors to meld.
Notes
Store leftover cake in an airtight container in the refrigerator for up to 2-3 days. It’s best enjoyed within a day or two, as the whipped topping may soften over time.
For a gluten-free version, use a gluten-free flour blend in place of the all-purpose flour.
Feel free to add a fruit topping like fresh berries or citrus zest to enhance the flavor.
If you don’t have cream of tartar, it’s optional but helps stabilize the egg whites for a fluffier texture.
This cake is best served chilled or at room temperature, but if you prefer a slightly warm version, microwave individual slices for 10-15 seconds.
- Prep Time: 15-20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 14g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg