Yogurt Soufflé Cake

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Recipe: The Ultimate Yogurt Soufflé Cake

  • Prep time: 15 minutes

  • Cook time: 50–60 minutes

  • Servings: 6–8 slices

Ingredients

  • 4 Large Eggs (separated into yolks and whites)

  • 400g (1.5 cups) Greek Yogurt (plain, full-fat works best)

  • 50g (1/4 cup) Sugar (divided)

  • 40g (1/3 cup) Cornstarch (sifted)

  • 1 tsp Vanilla Extract

  • 1 tsp Lemon Juice (to stabilize the egg whites)

  • Optional: Zest of one lemon for extra brightness

Instructions

  1. Prep: Preheat your oven to 150°C (300°F). Line the bottom and sides of a 6-inch or 7-inch round cake pan with parchment paper. (Pro tip: Let the paper rise 1–2 inches above the rim, as the cake will rise significantly).

  2. The Base: In a large bowl, whisk the egg yolks with half the sugar, yogurt, vanilla, and lemon zest until smooth. Sift in the cornstarch and whisk until no lumps remain.

  3. The Meringue: In a separate, clean bowl, beat the egg whites and lemon juice. Gradually add the remaining sugar, beating until stiff peaks form (the peaks should stand straight up when you lift the beaters).

  4. The Fold: Gently fold 1/3 of the egg whites into the yogurt mixture to lighten it. Then, fold in the remaining whites using a spatula. Use a “cut and fold” motion to keep the air in—do not stir!

  5. The Bake: Pour the batter into the pan. Place the cake pan inside a larger baking dish filled with 1 inch of hot water (Bain-marie). Bake for 50–60 minutes until the top is golden and the cake is set but still slightly jiggly.

  6. Cooling: Turn off the oven and leave the door cracked for 10 minutes. Remove and let it cool completely in the pan before refrigerating for at least 3 hours.

Notes & Tips

  • Room Temp Matters: Ensure your yogurt and eggs are at room temperature to prevent the batter from curdling or the egg whites from collapsing.

  • The Water Bath: Don’t skip the Bain-marie! The steam ensures the cake stays moist and prevents the top from cracking.

  • Sifting: Always sift the cornstarch. Because there is no flour, cornstarch provides the entire structure; any lumps will result in a grainy texture.

Nutritional Info (Per Serving)

Based on 8 servings.

  • Calories: 125 kcal

  • Protein: 7g

  • Fat: 5g

  • Carbohydrates: 13g

  • Sugar: 8g

Benefits

  • High Protein: Thanks to the Greek yogurt and eggs, this is much more satiating than a standard flour-based cake.

  • Gluten-Free: Naturally wheat-free, making it a safe bet for those with sensitivities.

  • Lower Calorie: It lacks the heavy cream and cream cheese found in traditional cheesecakes, making it a “lighter” indulgence.

Q&A

Q: Why did my cake sink after cooling? A: A slight sink is normal (it’s a soufflé, after all!), but a total collapse usually means the egg whites weren’t beaten to stiff peaks or the cake was cooled too quickly. Let it rest in the warm oven with the door open first.

Q: Can I use flavored yogurt? A: You can, but keep an eye on the sugar content. If using sweetened vanilla or strawberry yogurt, reduce the added sugar in the recipe by half.

Q: Is it okay to eat warm? A: It’s edible, but the flavor and texture are 100% better after chilling. Refrigeration allows the “soufflé” structure to set into a creamy, fudge-like consistency.

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