Japanese 2-Ingredient Yogurt Cake (Biscoff / Oreo & Matcha / Strawberry flavors)
A light and fluffy Japanese 2-Ingredient Yogurt Cake made with Greek yogurt and eggs, customizable with Biscoff, Oreo, matcha, or strawberry flavors.
Ingredients
Scale
- 1 cup full-fat Greek yogurt
- 4 large eggs, separated
- 3 tbsp Biscoff spread (optional)
- 1/3 cup crushed Oreo cookies (optional)
- 1 tsp matcha powder (optional)
- 1/2 cup fresh strawberries, sliced (optional)
Instructions
- Preheat oven to 160°C and prepare a water bath.
- Mix egg yolks with Greek yogurt until smooth.
- Whip egg whites until soft peaks form.
- Fold egg whites gently into yogurt mixture.
- Pour batter into lined pan and bake in water bath for 40 minutes.
- Cool completely before adding desired toppings.
- Slice and serve chilled or at room temperature.
Notes
- Fold gently to maintain airiness.
- Chill before slicing for clean cuts.
- Store refrigerated.