🍰 Yogurt Soufflé Cake
Light, airy, and slightly tangy—this Japanese-style soufflé cake uses yogurt for moisture and a delicate texture that’s almost cloud-like.
🧾 Ingredients:
- 1 cup Greek yogurt (thick works best)
- 3 eggs (separated)
- ¼ cup sugar (divide into two portions)
- 2 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
🔪 Instructions:
1. Prep
- Preheat oven to 160°C (320°F)
- Line a small cake pan with parchment
2. Make yolk mixture
- Whisk egg yolks with half the sugar
- Add Greek yogurt, lemon juice, and vanilla
- Stir in flour and cornstarch until smooth
3. Whip egg whites
- Beat egg whites until foamy
- Gradually add remaining sugar
- Whip to soft peaks (not stiff)
4. Fold gently
- Fold egg whites into the batter in 2–3 additions
- Keep mixture light and airy (don’t overmix)
5. Bake (water bath method)
- Place cake pan in a larger tray with hot water (bain-marie)
- Bake 40–50 minutes until set but slightly jiggly
6. Cool slowly
- Turn off oven, leave door slightly open for 10 minutes
- Remove and cool completely
🍽️ Result:
A soft, fluffy cake with a melt-in-your-mouth texture—like a cross between cheesecake and sponge, with gentle tang from yogurt.
🔥 Pro Tips:
- Don’t overwhip egg whites—soft peaks keep it tender
- Water bath prevents cracking and keeps it moist
- Chill before serving for a cheesecake-like texture
🍓 Serving Ideas:
- Dust with powdered sugar
- Top with fresh berries
- Add a light honey drizzle
If you want, I can give you a 3-ingredient version, a no-flour gluten-free version, or a chocolate yogurt soufflé cake twist.