4 Ingredients Greek Yogurt Cake

Easy, glueten-free 4 Ingredients Greek Yogurt Cake recipe takes only 5 minutes to prepare and tastes absolutly delicious with a creamy and eggy texture.

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1 1/2 cups plain Greek yogurt ▢4 eggs ▢1 tablespoon sugar ▢4 tablespoons corn starch

Step 1

Preheat oven to 350°F (175°C) and line a 6 inch (15 cm) springform pan with parchment paper. Set it aside.

Step 2

In a large bowl, combine plain Greek yogurt, eggs and sugar. Mix well. Add corn strch and whisk until the mixture is smooth and well combined. Pour the batter into the pan and gently tap the pan on the table to release any air from the center.

Step 3

Bake for 1 hour until the center is puffed up and slightly browned on the edges. Remove the cake from the oven and let it cool down for 30 minutes. The center of the cake will deflate once it's cooled. Transfer the cake to the fridge and chill for 2 hours until the cake firms up.

Step 4

Once the cake is chilled and firm, remove it from the refregirator and unmold it.

Step 5

When you're ready to serve, let the cake set at room temperature for 15 minutes. Slice and serve it with sugar powder dusted over the top and fresh berries.

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Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.