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This cloudlike yogurt soufflé cake turns basic pantry staples into a super airy treat that balances tangy yogurt with mild sweetness. The real trick lies in splitting eggs carefully and using a gentle folding method to get that dreamy, floaty texture you'll crave time after time.
I stumbled onto this treat one hot summer when I needed lighter dessert ideas, and it quickly became my go-to for morning get-togethers and afternoon tea parties. Watching it puff up in the oven always makes me feel like I've done something really special.
Ingredients
- Greek yogurt: Adds creaminess and that zingy taste that makes this cake stand out
- Granulated sugar: Used sparingly to keep it lightly sweet
- Room temperature eggs: Super important for getting the best lift
- All purpose flour: Provides just enough backbone without making it heavy
- Vegetable oil: Keeps everything moist without overpowering the subtle flavors
- Cornstarch: Makes the cake amazingly soft to bite
- Honey: Brings a hint of flowery sweetness
- Fresh lemon juice: Perks up all the other tastes
- Salt: Boosts sweetness while evening out the tang
Step-by-Step Instructions
- Prepare Your Equipment:
- Get your oven hot at exactly 150°C (300°F). This cooler temp really matters for helping the soufflé rise gently. Cover a 16cm (6-inch) baking pan completely with parchment paper, making sure it goes up the sides with no gaps. Wrap the outside with aluminum foil to keep water out during the water bath cooking.
- Separate Your Eggs:
- Split 3 large eggs that have been sitting out to reach room temp, putting yolks in one bowl and whites in another. Warm eggs split more easily and whip up bigger than cold ones. Don't let even a tiny bit of yolk mix with your whites.
- Create The Base Mixture:
- Beat those egg yolks until they look pale and a bit thick. Slowly pour in the vegetable oil while you keep whisking. Mix in the Greek yogurt and honey, stirring softly until it's all smooth. You want it thick but still able to pour.
- Incorporate Dry Ingredients:
- Sprinkle the all purpose flour and cornstarch through a sieve right onto your wet mix to avoid any clumps. Stir softly just until you can't see any dry spots. Don't mix too much or your cake might get tough.
- Whip The Egg Whites:
- Put the lemon juice and salt in with the egg whites. Beat them at medium speed until they look foamy and not clear anymore. Slowly add sugar in three batches, beating until you get medium peaks.
- Fold The Mixtures Together:
- Using a flat spatula, gently mix one-third of the fluffy egg whites into your batter. Add the rest of the whites in two more batches, folding lightly to keep all that air inside.
- Bake With Care:
- Pour your mix into the ready pan and smooth the top. Tap it a few times to pop air bubbles. Set the pan inside a bigger baking dish and pour hot water around it, coming halfway up the sides. Bake for 50 minutes without peeking inside the oven.
- Cool And Serve:
- Let your cake sit in the pan for 10 minutes, then lift it out of the water bath and flip it carefully onto a cooling rack. Pull off the parchment paper. Enjoy it while still a bit warm or after it cools down.
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The Greek yogurt really shines in this dessert. Once when I made this for a family party, my grandma quietly asked me for the directions saying it reminded her of a special treat from when she was little in Greece. Seeing her face light up made this cake even more special to me.
The Importance of Temperature
Getting the temps right makes or breaks your soufflé. Eggs left out for at least 30 minutes whip up so much better than cold ones. The cooler oven might seem weird but it lets the cake rise nice and slow without getting too brown on top. It's worth buying a kitchen thermometer to check your oven's real temperature. Many home ovens are off by 15 degrees or sometimes even more.
Perfect Pairings
This light cake goes great with seasonal fruits that match its tangy flavor. Fresh berries, especially raspberries or blackberries, add bright color and taste. For something fancier, sprinkle some powdered sugar or drizzle warm honey right before you serve it. Adding a spoonful of lightly sweetened whipped cream or crème fraîche on the side gives you a nice texture mix with the puffy cake.
Make Ahead Options
Though it tastes best on baking day, you can make this cake up to 24 hours early. Keep it covered at room temp instead of in the fridge, since cold air can mess up its fluffy texture. If you must refrigerate, let it sit out for at least 30 minutes before serving. Don't try freezing this cake as its soufflé-like structure doesn't hold up well, so it's better to enjoy it fresh than try to save it for later.
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This yogurt soufflé cake makes a straightforward yet classy dessert that'll wow your guests every single time.
Frequently Asked Questions
- → What's the point of using a water bath for this cake?
The water bath makes all the difference for the cake's soft, billowy feel. It lets heat spread slowly and evenly while baking, so the edges don't cook too fast and the middle sets properly without cracking or drying out.
- → Can I use normal yogurt instead of Greek?
Normal yogurt has too much water in it for this recipe. If that's all you've got, put it in a cheesecloth over a bowl in the fridge overnight to drain off the extra liquid. This will make it thick like Greek yogurt.
- → My cake fell flat after I took it out of the oven—what went wrong?
Some sinking is totally normal as the cake cools down. But if it really collapsed, you might have stirred the mix too much (which kills the air bubbles), opened the oven while baking, or pulled it out before it was fully set.
- → I want to play around with flavors—any suggestions?
Go for it! Try adding a splash of vanilla, some lemon or orange zest, or a dash of cinnamon. You can even gently mix in a handful of fresh berries right before baking. Just don't add too much extra stuff or you'll weigh down the fluffy texture.
- → What's the best way to keep leftovers?
Pop any extra cake in an airtight container in the fridge for up to 2 days. It'll get denser in the cold. For the yummiest results, take slices out about 15 minutes before eating so they can warm up a bit.
- → Does it really matter if my eggs aren't room temperature?
Yep, it makes a big difference! Room temp eggs whip up much fluffier than cold ones, trapping more air bubbles that give your cake that amazing light texture. Cold eggs will make your cake turn out flatter and heavier.