This gluten-free Yogurt Cake is simple and delicious. Using only 4 ingredients, dress it up with powdered sugar and berries on the top for extra sweet and fruity flavors.
- 315 grams Yogurt, Whole Milk 315 grams Yogurt, Whole Milk
- 4 Extra Large Eggs 4 Extra Large Eggs
- 5 tablespoons Cornstarch 5 tablespoons Cornstarch
- 1/4 cup Florida Crystals® Organic Raw Cane Sugar 1/4 cup Florida Crystals® Organic Raw Cane Sugar
Preheat oven to 350 degrees F
Line springform pan. Cut parchment paper to fit bottom lid.
Spray pan and place parchment in pan. Set aside.
Place yogurt in a bowl. Add sugar and whisk to blend.
Add eggs one at a time. Whisk to incorporate before adding each additional egg.
Sift cornstarch over mixture. Whisk to be sure there are no lumps.
Pour mixture into pan.
Bake for 50 minutes. Cake will puff up. Rotate pan.
Bake for 10 minutes more. It will start to brown, so watch every few minutes.
When the cake is dark tan, remove and let cool on a rack for 30 minutes.
Refrigerate for 2 hours. Let cool to room temperature (15 minutes) before serving
Meet the Chef
Ina Pinkney is a Chicago legend of the tastiest kind. Known as the “Breakfast Queen”, she fed Chicagoans for 33 years – first, out of a small bakery and then from her beloved breakfast restaurant in the West Loop in Chicago, which she closed in December of 2013. An undeniably outstanding chef and astute businesswoman, Ina is so much more. She’s a community leader, a pioneer, a television personality, a columnist at the Chicago Tribune, the subject of an award-winning documentary called Breakfast at Ina’s, and author of a memoir cookbook, Ina’s Kitchen.
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