delicious yogurt soufflé cake


A light and airy yogurt soufflé cake that’s perfect for any occasion. This cake is not overly sweet and has a delicate texture, making it a delightful dessert or snack.

Ingredients

  • 3 large eggs
  • 120g (about 1/2 cup) plain yogurt
  • 50g (about 1/4 cup) granulated sugar
  • 20g (about 2 tbsp) all-purpose flour
  • 10g (about 1 tbsp) cornstarch
  • 1 tsp vanilla extract
  • A pinch of salt
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat the Oven:
    Preheat your oven to 170°C (340°F). Grease and line a 6-inch round cake pan with parchment paper.
  2. Prepare the Ingredients:
    Separate the egg whites and yolks into two different bowls. Make sure there is no trace of yolk in the egg whites.
  3. Mix the Wet Ingredients:
    In the bowl with the egg yolks, add the yogurt and vanilla extract. Whisk together until smooth.
  4. Combine Dry Ingredients:
    Sift the flour and cornstarch into the egg yolk mixture. Mix until well combined and there are no lumps.
  5. Whip the Egg Whites:
    Add a pinch of salt to the egg whites. Using an electric mixer, beat the egg whites on medium speed until foamy. Gradually add the sugar, a little at a time, and continue to beat until stiff peaks form.
  6. Fold the Mixtures:
    Gently fold one-third of the whipped egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites until fully incorporated. Be careful not to deflate the batter.
  7. Bake:
    Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to remove any large air bubbles. Place the pan in a larger baking dish and pour hot water into the baking dish until it reaches halfway up the sides of the cake pan (this water bath will help the cake cook evenly and stay moist).
  8. Bake:
    Bake in the preheated oven for about 35-40 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
  9. Cool:
    Turn off the oven and leave the cake inside with the door slightly open for about 10 minutes to cool gradually. Then, remove the cake from the oven and water bath. Let it cool completely in the pan.
  10. Serve:
    Once the cake is completely cooled, remove it from the pan and peel off the parchment paper. Dust the top with powdered sugar if desired. Slice and serve.

Enjoy your light and fluffy yogurt soufflé cake!

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