Soufflé Fluffy Yogurt Cake 🍰
Ingredients
1 cup (245 g) plain yogurt
3 eggs, separated
1/2 cup (100 g) sugar
1/4 cup (30 g) all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
A pinch of salt
Optional: powdered sugar for dusting
Instructions
Preheat Oven & Prepare Pan
Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch (20 cm) cake pan with parchment paper and lightly grease the sides.
Prepare Egg Yolks Mixture
In a bowl, whisk the egg yolks with the sugar (reserve a tablespoon for the egg whites if desired).
Add yogurt and vanilla extract, mixing until smooth.
Sift Dry Ingredients
Sift together the flour, baking powder, and a pinch of salt.
Gently fold the dry ingredients into the yolk mixture until fully combined. Be careful not to overmix.
Whip Egg Whites
In a clean bowl, whisk the egg whites until stiff peaks form.
Gently fold the egg whites into the batter in three additions, using a spatula. Fold carefully to keep the batter airy.
Bake
Pour the batter into the prepared pan.
Bake for 25–30 minutes or until a toothpick inserted comes out clean. The cake should be golden and springy to the touch.
Cool & Serve
Let the cake cool slightly in the pan for 10 minutes, then transfer to a wire rack.
Dust with powdered sugar before serving if desired.
Tips for Success
Ensure egg whites are whipped properly; this is what makes the cake fluffy.
Fold gently to avoid deflating the batter.
Room temperature eggs give better volume.
Don’t open the oven too early; soufflé-like cakes are delicate.
Optional Additions
Lemon or orange zest for a citrusy twist
A handful of fresh berries folded into the batter
A drizzle of honey or fruit compote on top when serving
Description
This cake is light, airy, and slightly tangy from the yogurt. Its delicate texture makes it a perfect dessert for afternoon tea or a simple, elegant treat.
Nutritional Info (per slice, 8 slices)
Calories: ~150 kcal
Protein: 5 g
Carbs: 22 g
Fat: 5 g
Soufflé Fluffy Yogurt Cake
