Light Fluffy Yogurt Souffle Cake (Print Version)
A delicate, airy cake combining tangy Greek yogurt with subtle honey sweetness, creating a cloud-like texture that melts in your mouth.
# Ingredients:
01 -
200 g Greek yogurt
02 -
60 g granulated sugar
03 -
3 large eggs, room temperature
04 -
20 g all-purpose flour
05 -
30 ml vegetable oil
06 -
18 g cornstarch
07 -
15 ml honey
08 -
1 tsp fresh lemon juice
09 -
Pinch of salt
# Steps:
01 -
Preheat oven to 150°C (300°F). Line a 16cm (6-inch) baking pan with parchment paper and wrap the exterior with aluminum foil to prevent water seepage.
02 -
Separate 3 large eggs into two bowls (approximately 60g each).
03 -
Whisk the egg yolks until smooth. Incorporate 30ml vegetable oil, 200g Greek yogurt, and 15ml honey, stirring until thoroughly combined.
04 -
Sift in 20g all-purpose flour and 18g cornstarch. Mix until the batter achieves a smooth consistency.
05 -
In a separate bowl, add 1 tsp lemon juice and a pinch of salt to the egg whites. Beat until foamy. Gradually incorporate 60g sugar in three additions, continuing to beat until medium peaks form.
06 -
Incorporate the meringue into the yogurt mixture in three batches, gently folding to maintain volume. Ensure no white streaks remain while avoiding overmixing.
07 -
Transfer the batter to the prepared pan, smoothing the surface. Tap gently against the counter to release trapped air bubbles. Place in a water bath and bake for 50 minutes.
08 -
Allow the cake to cool in the pan for 10 minutes before unmolding. Carefully peel away the parchment paper.
09 -
Slice and serve to enjoy the souffle cake's light, airy texture with its distinctive tangy yogurt flavor complemented by subtle honey notes.
# Notes:
01 -
This souffle cake has a remarkably light and airy texture thanks to the meringue folding technique. For best results, ensure eggs are at room temperature before separating.