Soufflé Fluffy Yogurt Cake

🥮 Soufflé Fluffy Yogurt Cake

🌸 Description

Soufflé Fluffy Yogurt Cake is a light, airy, and delicately sweet dessert with a cloud-like texture. Made with yogurt instead of heavy cream or butter, this cake melts in your mouth and has a subtle tang that balances its sweetness. It’s perfect as a tea-time treat, a light dessert after meals, or even a healthier alternative to traditional cakes.

📝 Ingredients

• 1 cup plain yogurt (Greek or regular, unsweetened)

• 3 large eggs (separated)

• ¼ cup sugar (divided)

• ¼ cup all-purpose flour (or cake flour)

• 1 tablespoon cornstarch

• ½ teaspoon vanilla extract

• ¼ teaspoon salt

• ½ teaspoon lemon juice or vinegar

• Powdered sugar (for dusting, optional)

👩‍🍳 Instructions

1. Preheat oven to 160°C (320°F). Line a 7-inch round pan with parchment paper.

2. Prepare batter base:

   • In a bowl, whisk yogurt, egg yolks, vanilla, flour, and cornstarch until smooth.

3. Whip egg whites:

   • In a clean bowl, beat egg whites with lemon juice and salt until foamy.

   • Gradually add sugar and beat until soft peaks form.

4. Fold gently:

   • Fold egg whites into the yogurt mixture in 3 additions, using gentle motions to keep the batter airy.

5. Bake in water bath:

   • Pour batter into the pan. Place the pan in a larger tray filled with hot water (bain-marie).

   • Bake for 50–60 minutes until set and slightly jiggly in the center.

6. Cool slowly:

   • Turn off oven, leave door slightly open, and cool cake inside for 15 minutes.

7. Serve:

   • Remove, dust with powdered sugar, slice, and enjoy.

📌 Notes

• Use room-temperature eggs for better volume.

• Greek yogurt gives a richer texture; regular yogurt makes it lighter.

• Cake will slightly deflate after cooling—this is normal for soufflé-style cakes.

💡 Tips for Best Results

• Do not overbeat egg whites; soft peaks are ideal.

• Fold gently to avoid losing air.

• Always bake using a water bath to prevent cracking.

• Avoid opening the oven during baking.

🍽️ Servings

• Serves: 6–8 slices

🔍 Nutritional Information (Per Slice – Approx.)

• Calories: ~140 kcal

• Protein: 6 g

• Carbohydrates: 14 g

• Fat: 6 g

• Sugar: 7 g

• Calcium: ~10% DV

(Values may vary based on ingredients used)

🌿 Health Benefits

• High in protein: Eggs and yogurt support muscle health.

• Lower fat: No butter or heavy cream.

• Gut-friendly: Yogurt contains probiotics.

• Light & digestible: Ideal for those wanting a less heavy dessert.

❓ Q & A

Q: Can I make this cake gluten-free?
A: Yes, replace flour with almond flour or a gluten-free blend.

Q: Can I use flavored yogurt?
A: You can, but reduce sugar to avoid excessive sweetness.

Q: Why did my cake collapse?
A: Overmixed batter, overbeaten egg whites, or sudden temperature changes can cause collapse.

Q: How should I store it?
A: Store in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze it?
A: Not recommended—freezing affects the delicate texture.