Soufflé Fluffy Yogurt Cake

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Soufflé Fluffy Yogurt Cake

Light, airy, and gently sweet – this cake melts in your mouth like a cloud.

Ingredients:

  • 1 cup plain yogurt (Greek or regular, room temperature)
  • 3 eggs, separated
  • 1/2 cup sugar, divided
  • 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • A pinch of salt

Instructions:

1. Prepare Your Oven and Pan

  • Preheat your oven to 160°C (320°F).
  • Line the bottom of a 6- or 7-inch round cake pan with parchment paper. Do not grease the sides (this helps the cake rise properly).
  • Optional: Place the cake pan in a larger pan to bake in a water bathfor a gentler, soufflé-like texture.

2. Separate the Eggs

  • Carefully separate the egg yolks from the egg whites.
  • Place yolks in one bowl and egg whites in another (clean and dry for whipping).

3. Make the Yogurt Batter

  • In the bowl with egg yolks, add:
    • Yogurt
    • 1/4 cup of the sugar
    • Vanilla extract
    • Flour
    • Baking powder
    • Salt
  • Mix until smooth and creamy.

4. Whip the Egg Whites

  • Using a hand or stand mixer, beat the egg whites on medium-high speed.
  • Gradually add the remaining 1/4 cup sugar while whipping.
  • Beat until stiff peaks form (when you lift the whisk, peaks should hold their shape).

5. Combine the Mixtures

  • Gently fold one-third of the whipped egg whites into the yogurt mixture to lighten it.
  • Then, fold in the rest of the egg whites carefully using a spatula, making sure not to deflate the mixture.

6. Bake the Cake

  • Pour the batter into the prepared cake pan and smooth the top.
  • Place the pan in a larger pan with hot water (for a water bath), or bake directly if preferred.
  • Bake at 160°C (320°F) for 45–55 minutes, or until the top is lightly golden and the center is set.
  • Turn off the oven, crack the door open, and let the cake cool inside for 15–20 minutes (this prevents collapsing).

7. Cool and Serve

  • Once cooled, remove from the pan.
  • Chill in the fridge for at least 1 hour before serving for best texture.
  • Dust with powdered sugar or top with fresh berries if desired.

Tips for Success:

  • Room temperature ingredientsmake a smoother batter.
  • Don’t overmix the egg whites when folding—this keeps the cake light and fluffy.
  • Use a water bath for a moist, delicate soufflé texture.
  • Letting the cake cool graduallyhelps prevent shrinkage or cracks.

Description:

This soufflé yogurt cake is a cross between a Japanese cheesecake and a classic yogurt dessert. It has a lightly sweet flavor, soft bounce, and melts in the mouth with each bite. Perfect with tea, coffee, or as a light dessert after meals.

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