Fluffy Soufflé Yogurt Cake
Light, Airy, and Delightfully Tangy
This fluffy soufflé yogurt cake is the perfect balance between a soufflé and a cheesecake—delicately soft, slightly tangy from Greek yogurt, and kissed with a hint of honey. Baked in a gentle water bath, it rises beautifully and melts in your mouth with every bite.
Ingredients:
- 3 large eggs (about 60g each, including shell)
- 200g plain Greek yogurt (unsweetened, about ¾ cup)
- 30ml vegetable oil (2 tablespoons)
- 15ml honey (1 tablespoon)
- 20g all-purpose flour (2 tablespoons)
- 18g cornstarch (2 tablespoons)
- 1 teaspoon lemon juice
- A pinch of salt
- 60g granulated sugar (about ¼ cup)
Instructions:
- Preheat and Prepare:
Preheat your oven to 150°C (300°F). Line the bottom and sides of a round cake pan (6 to 7 inches) with parchment paper. Wrap the outside with aluminum foil to make it watertight—this cake will be baked in a hot water bath. - Separate the Eggs:
Carefully separate the egg whites and yolks into two bowls. - Make the Yolky Base:
Lightly beat the egg yolks. Add the vegetable oil and mix until smooth. Stir in the Greek yogurt and honey, mixing well.
Sift the flour and cornstarch into the yolk mixture and whisk until fully incorporated and smooth. Set aside. - Whip the Meringue:
Add the lemon juice and a pinch of salt to the egg whites. Beat with an electric mixer on high speed until foamy. Gradually add the sugar in three batches, continuing to beat until medium peaks form (the meringue should hold its shape but slightly curl at the tip). - Incorporate the Meringue:
Gently fold one-third of the meringue into the yolk batter to lighten it. Then pour the lightened mixture back into the bowl with the remaining meringue. Carefully fold using a spatula, lifting from the bottom and rotating the bowl to maintain volume. - Bake in a Water Bath:
Pour the batter into the prepared cake pan and smooth the top. Tap the pan gently on the counter to release any large air bubbles.
Place the cake pan into a larger baking dish and add hot water to the outer dish, creating a water bath. Bake at 150°C (300°F) for about 50 minutes, or until the cake has risen and is lightly golden on top. - Cool and Serve:
Once baked, remove the pan from the oven and let it rest for 10 minutes before gently removing the cake from the pan.
Serve warm or chilled—this cake is heavenly either way.
Tips for Success:
- Use room temperature eggs for the best volume.
- Avoid overmixing the meringue into the batter—gentle folding ensures a fluffy texture.
- For a flavor twist, add a splash of vanilla extract or finely grated lemon zest.
This soufflé yogurt cake is a lovely treat on its own or dusted with powdered sugar and topped with fresh fruit. Light, luscious, and lower in sugar than most cakes, it’s a guilt-free indulgence perfect for any time of day.