Name: 3 Ingredient Fluffy Yogurt Cake
Yield: 10
Ingredients: 4 large eggs, separated straight from fridge; 1 cup (227 g) whole milk plain greek strained yogurt; 3/4 cup (177ml/238g) full fat sweetened condensed milk

3 Ingredient Fluffy Yogurt Cake

Tags: Dessert

Yield: 10

Ingredients

4 large eggs, separated straight from fridge
1 cup (227 g) whole milk plain greek strained yogurt
3/4 cup (177ml/238g) full fat sweetened condensed milk

Steps

Preheat oven to 350°F (177°C). Spray the inside of an 7 inch round cake pan with a cooking oil spray. Line with parchment paper. You will want to create handles along with lining the bottom and sides so that you can remove the cake easily after it is done. See notes for how to line the cake pan properly.
Separate egg yolks and whites. Place eggs whites into fridge until ready to use.
Add egg yolks, yogurt and condensed milk to a large mixing bowl. When measuring out the yogurt, be careful to remove any excess liquid (yogurt often has some liquid/water in the container, you don't want any of that in your mixture). Whisk until ingredients are fully incorporated and you have a smooth batter.
Remove egg whites from fridge. Place into a separate large mixing bowl. Beat at highest speed until stiff peaks form. I prefer to use a stand mixer but you can also use a hand mixer.
Add one third of the egg white mixture to your egg yolk batter. Fold it in gently with a spatula until no egg white lumps remain. Because this batter is very liquidy, make sure you scoop up batter from the very bottom of the bowl each time you fold to make sure all of the batter gets incorporated with the egg whites. Repeat with the next 1/3 and then remaining 1/3. Your batter should look very light and airy.
Pour batter into prepared baking pan. The cake will be baked in a water bath. To do this, place your cake pan into a larger baking pan that is at least 2 inches deep. I used a 9 x 9 inch baking pan. Place your cake pan into the bigger pan. Pour just enough water (cold tap water) into the outer pan so that the water level reaches 1/2 inch. Make sure to add the water to the outer pan after you've put the cake in. If you add 1/2 inch of water before, the added weight of the cake pan and cake batter will push up your water level more than 1/2 inch which can cause the bottom of the cake to cook too fast, which will create a dense bottom. I recommend using a ruler to measure the water level.
Place cake with water bath into your oven. Bake for 40 minutes. Then reduce the baking temperature to 325°F (163°C) and bake for about 10 more minutes. The cake should have risen and the surface should be dark brown. Turn off the oven but do not open the oven door and leave the cake in the oven for one hour. It is important to leave the cake in the oven (unopened) because this allows the cake to finish cooking and the gradual drop in temperature prevents the cake from suddenly collapsing. The cake will shrink down, but it shouldn't completely collapse. After one hour, you can remove the cake from the oven. Use the cake handles to lift the cake from the pan and transfer to a plate. Let the cake cool to room temperature. Then place cake in the fridge (uncovered) for several hours (ideally overnight).
Before serving, bring cake out of the refrigerator. If desired, you can dust top with powdered sugar. You can serve the cake cold or at room temperature.

Notes

This cake is best made at least one day ahead of time because it needs to refrigerate for several hours or ideally overnight, so please keep this in mind if you are making it for an event.
This cake is sweet but not super sweet. I was really inspired by Japanese cheesecake which is also not super sweet. If you prefer sweeter desserts, you can add a sweet topping to the cake or you can add an extra 1/4 cup of condensed milk to the batter. However, adding the extra condensed milk may cause the bottom of your cake to have a thicker layer.
This cake should be baked in regular one-piece 7 inch round cake pan. You do not want to bake in a round cake pan with removeable bottom like a springform pan. See post tips for more details as to why.
I use this Fat Daddio 7 inch round cake pan.*
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Before lining the cake pan, you want to create some handles so that you can easily lift your cake out of the pan. See tips section and photo in post for reference. Then, line the bottom and sides of the cake pan with parchment paper as usual.
I have only tested this with full fat plain greek yogurt and full fat sweetened condensed milk.
I used US standard large eggs.