Fluffy • Cloud-Soft • Same Look, Fewer Points
WW Points: 2 points per slice (12 slices)
Ingredients
Cake Base
- 4 egg whites
- 4 egg yolks
Condensed Milk Replacement (Ultra Low-Point Trick)
- 1 cup nonfat Greek yogurt
- ½ cup unsweetened almond milk
- ½ cup zero-calorie sweetener (monk fruit, erythritol, etc.)
- 1 tsp vanilla extract
- 1½ cups cornstarch
Instructions
1️⃣ Whip Egg Whites
Beat egg whites until stiff peaks form. Set aside.
2️⃣ Mix Egg Yolks
Beat egg yolks until pale and creamy.
3️⃣ Make the Creamy Base
Add Greek yogurt, almond milk, sweetener, and vanilla to the yolks.
Mix until smooth and fully combined.
4️⃣ Add Cornstarch
Slowly mix in cornstarch until the batter becomes smooth and thick.
5️⃣ Fold Carefully
Gently fold whipped egg whites into the batter in batches.
Do not overmix — this keeps the cake airy and fluffy.
6️⃣ Bake
Pour into a greased 9×9-inch or 9-inch round pan.
Bake at 350°F (175°C) for 30–35 minutes, until lightly golden and a toothpick comes out clean.
7️⃣ Cool & Serve
Cool for 10 minutes, transfer to a rack, slice, and enjoy.
WW Points (Estimated)
- Eggs: 0 points
- Greek yogurt: 0 points
- Almond milk: 0 points
- Sweetener: 0 points
- Cornstarch: ~24 points total batch
✅ Total cake ≈ 24 points
✅ 2 WW points per slice (12 slices)
