Soufflé Fluffy Yogurt Cake
📝 Description
This cake is incredibly light and jiggly, almost like a cross between a cheesecake and a sponge. The whipped egg whites give it that signature soufflé texture—soft, airy, and melt-in-your-mouth.
🛒 Ingredients (Serves 6–8)
1 cup yogurt (plain, preferably thick)
3 eggs, separated
1/2 cup (100 g) sugar
1/4 cup (30 g) flour
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
👩🍳 Instructions
- Preheat & prepare
Preheat oven to 160°C (320°F)
Line a small cake pan with parchment paper
Prepare a larger pan for a water bath (bain-marie) - Mix egg yolk batter
In a bowl, whisk:
Egg yolks
Yogurt
Vanilla
Add flour and baking powder
Mix until smooth - Whip egg whites
In another bowl, beat egg whites with a pinch of salt
Gradually add sugar
Beat until soft peaks form (not stiff) - Fold gently
Add egg whites to batter in 2–3 batches
Fold gently to keep the mixture airy - Bake in water bath
Pour batter into prepared pan
Place pan into larger pan filled with hot water
Bake for 45–55 minutes - Cool slowly
Turn off oven and leave cake inside with door slightly open for 15 minutes
👉 Prevents collapsing - Chill (optional but recommended)
Refrigerate for 1–2 hours for best texture
🍰 Serving Ideas
Dust with powdered sugar
Top with fresh berries
Add a drizzle of honey or fruit sauce
💡 Tips for Success
Don’t overbeat egg whites (soft peaks only)
Fold gently to keep it fluffy
Water bath is key for soft, soufflé texture
Use thick yogurt (strain if needed)
🌟 Texture Tip
Warm = soft and jiggly
Chilled = more cheesecake-like
🌟 Conclusion
This soufflé yogurt cake is light, delicate, and beautifully fluffy—a simple dessert that feels elegant and special.