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Souffle Yogurt Cake

Fluffy Souffle Yogurt Cake

This delicious, light, and airy souffle yogurt cake will impress your guests! This refreshing vanilla dessert is easy to prepare, flourless, gelatin-free, and dairy-free. It is a delightful, lighter version of the famous Japanese souffle cheesecake using nutritious, thick, creamy Greek yogurt.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Desserts
Cuisine: American/British
Calories: 160
Ingredients Equipment Method Video Notes

Ingredients
  

  • 400 ml Full Fat Greek Yogurt
  • 4 Egg Yolks
  • 4 Egg Whites
  • 50 grams Golden Caster Sugar
  • 50 grams Cornflour (Corn Starch)
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
Decoraration
  • 2 tbsp Powdered Sugar

Equipment

  • 1.5L Heatproof Bowl
  • Mixing Bowl
  • Hand Mixer or kMix
  • Silicone Spatula
  • Measuring Spoons
  • Weighing Scales
  • Egg Separator

Method
 

  1. Let the Greek yogurt and eggs sit on the countertop for 10-15 minutes to come to room temperature. We use this time to prepare the ingredients.
  2. Preheat oven to Gas 3, 160°C, 320℉.
  3. Line your heatproof bowl with unbleached parchment paper.
  4. Separate the yolks from the whites using an egg separator.
  5. Put egg yolks, Greek yogurt, cornflour flour, sugar, baking powder, and vanilla extract in a mixing bowl.
    400 ml Full Fat Greek Yogurt, 4 Egg Yolks, 50 grams Cornflour (Corn Starch), 1 tsp Baking Powder, 1 tsp Vanilla Extract, 50 grams Golden Caster Sugar
  6. Whisk to combine together thoroughly.
  7. Whisk the egg whites until stiff.
    4 Egg Whites
  8. Fold into the cake batter.
  9. Pour into the lined heatproof bowl.
  10. Use a water bath by placing your heatproof bowl inside a larger pan filled with hot water.
  11. Bake for 40-45 minutes.
  12. When cooked, turn off the oven. Allow to cool in the oven for 30 minutes with the door slightly ajar.
  13. Gently remove the cake from the heatproof bowl.
  14. Gently remove the parchment paper.
  15. Place the cake on a cake stand or plate.
  16. Allow to cool completely in the refrigerator.
  17. Sieve icing sugar over the top.
    2 tbsp Powdered Sugar
  18. Serve and enjoy!

Video

Notes

Here are some top tips to help you succeed in making a perfect Souffle Yogurt Cake:
  1. Make sure your eggs and milk are at room temperature before starting. This ensures they blend smoothly and evenly, resulting in a smoother batter.
  2. For the best taste and texture, the yogurt cake must be chilled before serving. Let it cool completely at room temperature, then refrigerate it for at least 8 hours before serving.
  3. Use fresh, high-quality eggs and dairy products. The quality of your ingredients will significantly affect the cake's flavor and texture.
  4. When whipping egg whites, use a clean, grease-free bowl and beaters. Whip until stiff peaks form. Properly whipped egg whites will provide the lift and airy texture that define the souffle yogurt cake.
  5. Use a water bath while baking to ensure even cooking and prevent cracking. Place your cake pan inside a larger pan filled with hot water. This helps regulate the temperature and prevents the cake from drying out.
  6. After baking, let the cake cool in the oven with the door ajar for about 30 minutes. Then, transfer it to a wire rack to cool completely. Gradual cooling helps prevent cracks.
  7. A stand mixer or an electric hand mixer will make whipping the egg whites easier.
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