Here’s a light, fluffy Yogurt Soufflé Cake — gently tangy, airy, and not too sweet 🍰
Yogurt Soufflé Cake
Serves: 6–8
Time: ~15 min prep + 45–50 min bake
Ingredients
- 3 large eggs, separated
- ½ cup (100 g) sugar, divided
- 1 cup (240 g) plain full-fat yogurt
- ¼ cup (60 ml) vegetable oil or melted butter
- ½ cup (60 g) plain flour
- 2 tbsp cornflour (cornstarch)
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
- Pinch of salt
- Icing sugar, to dust
Instructions
- Preheat oven to 170°C / 340°F. Line the base of a 20 cm (8-inch) round tin.
- Egg yolk batter
Whisk yolks with ¼ cup sugar until pale. Mix in yogurt, oil/butter, vanilla, and lemon zest. - Sift in flour and cornflour, mix until smooth.
- Whip egg whites
Beat whites with salt until soft peaks. Gradually add remaining ¼ cup sugar, beating to stiff, glossy peaks. - Fold gently
Fold whites into batter in 3 additions, keeping it airy. - Bake
Pour into tin. Place tin in a larger pan and add hot water halfway up the sides (water bath).
Bake 45–50 minutes until set but slightly jiggly in the centre. - Turn oven off, crack the door open, and cool inside 15 minutes to prevent sinking.
- Remove, cool completely, dust with icing sugar.
Texture & Taste
- Cloud-like, soufflé-soft
- Light tang from yogurt
- Less sweet than regular cake
Variations
- Japanese-style: Add 1 tbsp lemon juice
- Berry swirl: Gently swirl berry puree on top before baking
- Gluten-free: Replace flour with rice flour
- Extra light: Use Greek yogurt thinned with 1–2 tbsp milk
Serve With
- Fresh berries
- Honey drizzle
- Whipped cream or yogurt
If you want, I can adapt this for air fryer, mini cakes, or a no water-bath version 😊
