Custard Yoghurt Cake
Indulge in the silky, melt-in-your-mouth delight of Custard Yoghurt Cake—an irresistibly creamy dessert that’s as simple to make as it is impressive to serve! This light and airy cake combines the tangy richness of plain yogurt with the delicate sweetness of vanilla and a velvety custard-like texture, thanks to the magic of cornstarch and a gentle water bath baking method. Perfect for beginner bakers or anyone craving a fuss-free treat, this gluten-free cake comes together with just six pantry staples and is ready to impress in under an hour. Serve it dusted with powdered sugar for an elegant finish, and enjoy its luxurious texture with every bite. Whether as a tea-time indulgence or a show-stopping dessert, this Custard Yoghurt Cake is a recipe you’ll want to revisit again and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Plain yogurt
- 4 Eggs
- 100 grams Granulated sugar
- 50 grams Cornstarch (cornflour)
- 1 teaspoon Vanilla extract
- 10 grams Butter
- 10 grams Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 160°C (320°F). Grease a 20cm (8-inch) round cake pan generously with butter and line the bottom with parchment paper.
In a large mixing bowl, whisk together the yogurt, eggs, granulated sugar, and vanilla extract until smooth and fully combined.
Sift the cornstarch into the mixture and continue whisking until the batter is smooth and lump-free.
Pour the batter into the prepared cake pan and tap the pan gently on the countertop to remove any air bubbles.
Place the cake pan in a water bath by setting it in a larger baking dish filled with boiling water about halfway up the cake pan. This helps the custard cake bake evenly.
Carefully transfer the setup to the preheated oven and bake for 45 minutes, or until the top of the cake is lightly golden and set. A toothpick inserted into the center should come out clean.
Remove the cake pan from the water bath and allow the custard yoghurt cake to cool completely to room temperature while still in the pan.
Once cooled, loosen the edges of the cake with a knife, then gently invert it onto a serving plate.
Dust the top with powdered sugar, if desired, before slicing and serving. Enjoy your creamy, custard-like treat!
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 139.5 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 848 mg | 65% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1225 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
