--- title: "Chilean Yogurt Sponge Cake — Homemade Torta de Yogurt con Bizcocho Recipe" description: "Versión en Español. Chilean torta de yogurt con bizcocho is a chilled cake with a thin sponge base, a set mousse of Greek yogurt, whipped cream, and strawberries, and a clear layer of red gelatin on t..." url: https://www.chileanfoodrecipes.com/chilean-yogurt-mousse-sponge-cake-torta-de-yogurt-recipe/ date: 2026-09-26 modified: 2026-09-26 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-yogurt-mousse-sponge-cake-featured.jpg categories: ["Desserts"] type: post lang: en --- # Chilean Yogurt Sponge Cake — Homemade Torta de Yogurt con Bizcocho Recipe [Versión en Español](https://comidaschilenas.com/receta-de-torta-de-yogurt-con-bizcocho/) ![Chilean yogurt and sponge cake with a bright red gelatin top and fresh strawberries inside](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-yogurt-mousse-sponge-cake-featured.jpg)*Homemade Chilean yogurt sponge cake* Chilean torta de yogurt con bizcocho is a chilled cake with a thin sponge base, a set mousse of Greek yogurt, whipped cream, and strawberries, and a clear layer of red gelatin on top. It takes about 4 hours including chilling plus 10 minutes of baking and serves 8 people. It is a classic semifreddo of Chilean home baking, perfect for summer lunches or as the centerpiece of afternoon once, balancing the gentle tang of yogurt with the fresh sweetness of red fruit. ## How to Make Chilean Yogurt Sponge Cake? You bake a quick sponge from whipped eggs, sugar, and flour, cover it with a yogurt mousse set with unflavored gelatin and lightened with whipped cream, and finish with a layer of red gelatin. Choose your favorite berries, fresh or frozen, and halve a few to line the edge of the tin for a nicer presentation. ## Nutritional Information Each serving of yogurt sponge cake contains approximately 450 kcal, 35 g of carbohydrates, 30 g of fat, 9 g of protein, 25 g of sugars, 150 mg of cholesterol, and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Homemade Chilean Torta de Yogurt con Bizcocho Recipe **Preparation:** 4 hours (including chilling) **Cooking:** 10 minutes **Servings:** 8 people ### Ingredients **For the sponge** - 3 tablespoons of flour - 2 eggs, separated - 2 tablespoons of sugar - 1 pinch of salt **For the mousse** - 750 g (26 oz) of Greek yogurt - 600 ml (20 fl oz) of cream, well chilled - 200 g (7 oz) of strawberries - 100 g (3.5 oz) of red gelatin powder - 80 g (2/3 cup) of powdered sugar - 30 g (1 oz) of unflavored gelatin ### Instructions 1. Beat the egg whites until foamy, add all the sugar at once and a pinch of salt, and beat until you have a firm meringue. Add the yolks and beat for just 5 seconds. 2. Gently fold in the sifted flour. Spread the batter over the base of a buttered and floured 24 cm (9.5 in) cake tin and bake in an oven preheated to 180 C (356 F) for 10 minutes. ![Light sponge cake batter spread evenly in a round cake tin](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/sponge-cake-batter-in-round-tin.jpg)*Sponge cake batter* 1. In a large bowl, combine the yogurt and the powdered sugar. In a separate bowl, sprinkle the unflavored gelatin over 180 ml of cold water and let it bloom for 5 minutes. Warm half of the yogurt mixture in a nonstick pot without letting it boil, or in the microwave or a water bath, then add the bloomed gelatin and let the heat dissolve it. ![Thick white Greek yogurt in a bowl, the base of the creamy mousse](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/thick-greek-yogurt-mousse-base.jpg)*Greek yogurt* 1. Combine it with the rest of the yogurt and set aside. Whip the well chilled cream until foamy, fold it gently into the yogurt mixture, and add the strawberries. Pour it into the tin over the sponge, smooth the top, and refrigerate for at least 3 hours. ![Fresh bright red strawberries for the filling and decoration of the yogurt cake](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/fresh-chilean-strawberries-yogurt-cake.jpg)*Fresh strawberries* 1. Dissolve the red gelatin in 180 ml of hot water, then add another 180 ml of cold water and let it come to room temperature. Pour it over the set mousse and refrigerate for another 60 minutes. Serve the cake well chilled, as a dessert or at once. ## Additional Tips ### Bloom the gelatin first Unflavored gelatin must bloom in cold water for 5 minutes before it meets any heat. Added straight to a hot liquid without hydrating, it forms rubbery lumps that will not dissolve. ### Chill the cream well The cream should be refrigerated for at least 8 hours before whipping. At room temperature its fat cannot hold air bubbles, and the mousse will never reach the volume it needs. ### Wait before adding the top layer Only pour the red gelatin once the mousse is completely firm and the gelatin has cooled to room temperature, so the two layers stay separate and the top sets clear. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | Greek yogurt | Plain yogurt | 1:1 plus 5 to 10 g gelatin | Lighter, less creamy | | Strawberries | Raspberries or blackberries | 1:1 | Tarter | | Powdered sugar | Sweetener | Per package | Fewer calories | | Red gelatin | Raspberry gelatin | 1:1 | Same color, berry flavor | ## Frequently Asked Questions (FAQs) ### 1. Can I use regular plain yogurt? Yes, but Greek yogurt has more fat and protein, which gives the mousse much more stability and creaminess. With thin plain yogurt you may need 5 to 10 g more gelatin. ### 2. How do I keep the gelatin from mixing into the mousse? Timing is the secret. The mousse must be completely firm, at least 3 hours in the refrigerator, before you pour the gelatin, and the gelatin must be at room temperature. Poured hot, it melts the surface of the mousse and the finish turns cloudy instead of clear. ### 3. Can I use frozen strawberries? Yes. Frozen fruit works very well inside the yogurt mixture. If you use it to decorate the edge of the tin, keep in mind it will release juice as it thaws and may tint the sponge or the white cream. ### 4. Why add salt to the egg whites? A pinch of salt helps the egg proteins unfold faster, making it easier to whip them into foam and giving the meringue a more stable structure. ## What Is Torta de Yogurt? Torta de yogurt is a Chilean no bake style cake, apart from its thin sponge base, set in the refrigerator with gelatin. It belongs to the family of chilled cakes that became home favorites because they need little oven time and are served cold in warm weather. ## Origin of the Yogurt Sponge Cake This cake descends from the European charlottes and the bavarois of French pastry, which used set creams and sponge biscuits to build elegant desserts without a second bake. As home refrigerators became common in Chile, home cooks adapted those complex recipes to simpler, everyday ingredients such as yogurt and flavored gelatin. ## Did You Know? Chilled gelatin cakes like this one are especially popular in Chile in summer and at children’s birthday parties, since they can be made the day before and hold their shape well in the refrigerator. ## Recommended - [Chilean Tres Leches Cake Recipe](https://www.chileanfoodrecipes.com/chilean-tres-leches-cake-recipe/) - [Chilean Orange Pancake Cake Recipe](https://www.chileanfoodrecipes.com/chilean-orange-pancake-cake-torta-de-panqueques-de-naranja-recipe/) - [Chilean Yogurt de Pajaritos Recipe](https://www.chileanfoodrecipes.com/chilean-milk-kefir-yogurt-de-pajaritos-recipe/) - [Chilean Blackberry Flan Recipe](https://www.chileanfoodrecipes.com/chilean-blackberry-flan-recipe/)