Light Fluffy Yogurt Souffle Cake

This light and fluffy yogurt soufflé cake transforms simple ingredients into an airy dessert that delivers a perfect balance of tangy yogurt and gentle sweetness. The magic happens in the careful separation of eggs and gentle folding technique that creates a cloud-like texture you'll want to recreate again and again.

I discovered this recipe during a summer when I was looking for lighter dessert options, and it quickly became my signature dish for brunches and afternoon gatherings. The way it rises in the oven always brings a sense of accomplishment.

Ingredients

• Greek yogurt: Provides richness and tanginess that makes this cake unique
• Granulated sugar: In moderation keeps the sweetness balanced
• Room temperature eggs: Crucial for maximum volume
• All purpose flour: Gives just enough structure without heaviness
• Vegetable oil: Adds moisture without competing with delicate flavors
• Cornstarch: Creates an incredibly tender crumb
• Honey: Introduces a subtle floral sweetness
• Fresh lemon juice: Brightens all the flavors
• Salt: Enhances sweetness and balances the tanginess

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to exactly 150°C (300°F). This lower temperature is essential for the gentle rise of the soufflé. Line a 16cm (6-inch) baking pan meticulously with parchment paper, ensuring no gaps along the sides. Wrap aluminum foil around the pan to prevent water from seeping in during baking in the water bath.

Separate Your Eggs:

Carefully separate 3 large room temperature eggs, placing yolks in one bowl and whites in another. Room temperature eggs separate more easily and whip to greater volume than cold eggs. Ensure absolutely no yolk contaminates the whites.

Create The Base Mixture:

Whisk the egg yolks until pale and slightly thickened. Add the vegetable oil in a slow, steady stream while continuing to whisk. Incorporate the Greek yogurt and honey, stirring gently until smooth. The consistency should be thick but pourable.

Incorporate Dry Ingredients:

Sift the all purpose flour and cornstarch directly over the wet ingredients to avoid lumps. Stir gently just until the batter looks smooth with no dry pockets. Avoid overmixing to prevent developing gluten.

Whip The Egg Whites:

Add the lemon juice and salt to the egg whites. Beat at medium speed until foamy and opaque. Gradually add sugar in three additions, beating until medium peaks form.

Fold The Mixtures Together:

Using a spatula, fold one-third of the egg white mixture into the batter. Add the remaining egg whites in two more additions, folding gently to maintain airiness.

Bake With Care:

Pour the batter into the prepared pan and smooth the surface. Tap to release air bubbles. Place the pan into a larger baking dish and add hot water halfway up the sides. Bake for 50 minutes without opening the oven door.

Cool And Serve:

Let the cake cool in the pan for 10 minutes, then remove from the water bath and invert carefully onto a cooling rack. Peel off the parchment paper. Serve slightly warm or at room temperature.

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The Greek yogurt is truly the star ingredient in this recipe. I once served this at a family gathering where my grandmother quietly asked for the recipe claiming it reminded her of a special dessert from her childhood in Greece. The way her eyes lit up made this recipe even more precious to me.

The Importance of Temperature

Temperature control is crucial for soufflé success. Room temperature eggs whip to much greater volume than cold ones, so leave them out for at least 30 minutes before starting. The low oven temperature might seem unusual, but it allows the cake to rise slowly and evenly without browning too quickly on top. A kitchen thermometer is worth investing in to ensure your oven is actually at the temperature it claims to be many home ovens can be off by 15 degrees or more.

Perfect Pairings

This delicate cake pairs beautifully with seasonal fruits that complement its tangy profile. Fresh berries particularly raspberries or blackberries provide bright pops of color and flavor. For a more decadent presentation, a light dusting of powdered sugar or a drizzle of warm honey just before serving elevates the dessert. A dollop of lightly sweetened whipped cream or crème fraîche alongside creates a wonderful texture contrast with the fluffy cake.

Make Ahead Options

While best enjoyed on the day it's made, this cake can be prepared up to 24 hours in advance. Store it covered at room temperature rather than refrigerating, as the cold can compromise its delicate texture. If you must refrigerate, allow it to come to room temperature for at least 30 minutes before serving. The cake does not freeze well due to its soufflé like structure, so I recommend enjoying it fresh rather than attempting to preserve it long term.

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This yogurt soufflé cake is a simple yet elegant dessert that's bound to impress every time.

Frequently Asked Questions

→ Why do I need to bake this souffle cake in a water bath?

The water bath provides gentle, even heat distribution during baking, which is crucial for achieving the cake's delicate, cloud-like texture. It prevents the edges from cooking too quickly while allowing the center to set properly without cracking or becoming too dry.

→ Can I substitute regular yogurt for Greek yogurt?

Regular yogurt contains more moisture than Greek yogurt, which would affect the cake's texture. If using regular yogurt, strain it overnight in a cheesecloth-lined sieve to remove excess whey and achieve a thicker consistency similar to Greek yogurt.

→ Why did my souffle cake collapse after baking?

Souffle cakes naturally deflate somewhat as they cool. However, excessive collapse might be due to overmixing the batter (which deflates the air bubbles), opening the oven door during baking, or removing the cake from the oven too early before the structure has properly set.

→ Can I add other flavors to this cake?

Absolutely! Consider adding vanilla extract, citrus zest, or a touch of cinnamon. You can also fold in a small amount of fresh berries just before baking. Be careful not to add too many additions that might weigh down the light structure.

→ How should I store leftovers of this souffle cake?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The texture will become more dense after refrigeration. For the best experience, let chilled slices come to room temperature for about 15 minutes before serving.

→ Why do the eggs need to be at room temperature?

Room temperature eggs whip to a greater volume than cold eggs, creating more air bubbles that give the souffle cake its signature light, fluffy texture. Cold eggs would result in a denser, less airy final product.