Light and Fluffy Yogurt Soufflé Cake is an airy, delicate cake that combines the richness of yogurt with the lightness of a soufflé. This cake has a soft texture and a subtle tang from the yogurt, making it a perfect dessert for those who enjoy lighter cakes that still feel indulgent. It’s easy to make, and while it has a sophisticated look, it’s surprisingly simple to prepare!
Light and Fluffy Yogurt Soufflé Cake Recipe
Ingredients:
- 1 cup (240g) plain yogurt (Greek yogurt works well too)
- 1/2 cup (120ml) milk
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) unsalted butter, melted
- 3 large eggs, separated (room temperature)
- 1 cup (125g) all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- Powdered sugar (for dusting)
Instructions:
1. Prepare the Oven and Pans:
-
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal of the cake.
-
Optionally, you can create a water bath by placing a larger roasting pan in the oven with hot water, which will create a moist environment and help the soufflé cake rise evenly. This is optional but recommended for a more delicate texture.
2. Prepare the Wet Ingredients:
- In a large mixing bowl, whisk together the yogurt, milk, and sugar until smooth.
- Add the melted butter and vanilla extract, mixing well.
3. Add the Dry Ingredients:
- Sift together the flour, cornstarch, and baking powder to ensure there are no lumps and to incorporate air into the dry ingredients.
- Gradually fold the sifted dry ingredients into the yogurt mixture. Stir until just combined, but be careful not to overmix.
4. Whip the Egg Whites:
- In a separate, clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. This should take about 3-4 minutes with an electric mixer on medium-high speed.
- You want the egg whites to be firm and glossy, but not overbeaten (which can make them dry).
5. Fold Everything Together:
- Gently fold one-third of the whipped egg whites into the yogurt batter to lighten it up. Once combined, add the rest of the egg whites and fold carefully until fully incorporated, being mindful not to deflate the egg whites.
- The batter should now be light, airy, and fluffy.
6. Bake the Cake:
-
Pour the batter into the prepared cake pan.
-
Bake for 35-40 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean. The cake will puff up during baking but may deflate slightly as it cools — this is normal.
-
Tip: Avoid opening the oven door during the first 25 minutes of baking to prevent the soufflé from collapsing prematurely.
7. Cool and Serve:
-
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. The cake will shrink slightly as it cools, which is typical for soufflé-style cakes.
-
Once cooled, dust the top with powdered sugar for a pretty finish.
-
Serve it sliced, plain, or with a drizzle of fruit sauce or whipped cream for extra indulgence!
Tips for Success:
- Room Temperature Ingredients: Ensure your eggs and yogurt are at room temperature for the best results. This helps the batter mix more evenly and rise better in the oven.
- Don’t Overmix: When folding in the egg whites, be gentle to keep the batter light and airy. Overmixing can deflate the air you’ve incorporated, resulting in a denser cake.
- Check for Doneness: Keep an eye on the cake as it bakes. A golden top and a clean toothpick are the signs that it’s ready.
- Fluffiness: The success of this cake lies in the airy egg whites, so be sure to beat them properly for that delicate, soufflé-like texture.
This Light and Fluffy Yogurt Soufflé Cake is a soft, melt-in-your-mouth dessert that’s not too sweet but wonderfully satisfying. It pairs perfectly with fresh berries or a cup of tea for a refreshing treat. Enjoy this elegant cake with your loved ones, and let the fluffy texture impress everyone who takes a bite!