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This cloud-like yogurt soufflé cake turns basic items into a billowy treat with just the right blend of tangy yogurt zip and gentle sweetness. The real trick lies in splitting those eggs properly and folding everything together with care - that's what gives you that dreamy, airy texture you'll be dying to make over and over.
I stumbled on this gem one hot summer when I needed lighter sweet options, and now it's my go-to for everything from morning get-togethers to afternoon tea parties. There's something so satisfying about watching it puff up in the oven.
Ingredients
- Greek yogurt: Brings that special creaminess and zippy tang
- Granulated sugar: Just enough to hit the sweet spot
- Room temperature eggs: Don't skip this - it's key for big fluffiness
- All purpose flour: Adds just enough backbone without weighing things down
- Vegetable oil: Keeps everything moist but stays in the background
- Cornstarch: The secret to that melt-in-your-mouth softness
- Honey: Adds a hint of flowery sweetness
- Fresh lemon juice: Wakes up all the other flavors
- Salt: Makes the sweet notes pop while balancing the tang
Step-by-Step Instructions
- Prepare Your Equipment:
- Get your oven going at exactly 150°C (300°F). This cooler temp is super important for getting that perfect gentle rise. Fit your 16cm (6-inch) baking pan with parchment paper, making sure it comes up the sides with no gaps. Wrap the outside with aluminum foil so water can't sneak in during the water bath cooking.
- Separate Your Eggs:
- Carefully split 3 large room temperature eggs, putting yolks in one bowl and whites in another. When eggs aren't cold, they separate better and whip up bigger. Make sure not a speck of yolk gets in with those whites.
- Create The Base Mixture:
- Beat those egg yolks until they're light and a bit thick. While still whisking, slowly drizzle in the vegetable oil. Mix in the Greek yogurt and honey with gentle stirs until everything's smooth. You want it thick but still pourable.
- Incorporate Dry Ingredients:
- Sift the all purpose flour and cornstarch right onto your wet mix to avoid lumps. Stir gently just until you can't see any dry spots. Don't mix too much or you'll make the cake tough.
- Whip The Egg Whites:
- Drop the lemon juice and salt into your egg whites. Beat them on medium until they look foamy. Slowly add sugar in three batches, beating until you get medium peaks.
- Fold The Mixtures Together:
- Using a spatula, gently add a third of your egg whites to the batter. Add the rest in two more batches, folding softly to keep all that air.
- Bake With Care:
- Pour your batter into the ready pan and smooth the top. Tap it on the counter to pop air bubbles. Set this pan inside a bigger dish and pour hot water halfway up the sides. Bake for 50 minutes and don't open that door.
- Cool And Serve:
- Let it sit in the pan for 10 minutes, then take it out of the water bath and flip it carefully onto a cooling rack. Peel off the paper. Eat it slightly warm or at room temp.
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Greek yogurt really makes this cake stand out. I once made this for a family party where my grandma quietly asked how I made it because it reminded her of something special from when she was a kid in Greece. The way she smiled when she tasted it made this recipe even more special to me.
The Importance of Temperature
Getting the temps right makes or breaks your soufflé. Eggs that have sat out for at least 30 minutes whip up way better than cold ones. That low oven setting might seem weird, but it lets your cake rise nice and slow without getting too brown on top. It's worth grabbing a cheap oven thermometer since many home ovens can be off by 15 degrees or more.
Perfect Pairings
This light cake goes great with fresh fruits that match its tangy flavor. Berries like raspberries or blackberries look pretty and taste amazing with it. Want to fancy it up? Just sprinkle some powdered sugar or drizzle warm honey right before you serve it. A spoonful of barely sweetened whipped cream or crème fraîche on the side gives you a nice texture mix with the fluffy cake.
Make Ahead Options
Though it's best fresh, you can make this cake up to 24 hours early. Keep it covered on your counter instead of in the fridge, since cold temps can mess up its soft texture. If you really need to refrigerate it, let it sit out for at least 30 minutes before serving. Don't try freezing this one. The soufflé-like structure doesn't hold up well, so it's better to enjoy it within a day or two.
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This yogurt soufflé cake might be simple but it's guaranteed to wow your guests every single time.
Frequently Asked Questions
- → What makes a water bath essential for this cake?
The water bath lets the cake bake evenly with gentle heat, helping you get that soft, airy texture. It also prevents the edges from overcooking or cracking, keeping the center perfectly set but not dry.
- → Is it possible to switch Greek yogurt with regular yogurt?
Regular yogurt has more liquid, which could mess up the delicate texture. If you want to use it, strain it overnight with cheesecloth to get the thicker consistency you need.
- → Why does the souffle cake sink as it cools?
It’s normal for souffle cakes to shrink slightly. A big collapse might mean the air bubbles in the batter were deflated by overmixing, or the cake wasn’t fully set yet when it was pulled from the oven.
- → What other flavors can I include?
Go for it! Try adding a splash of vanilla, some fresh citrus zest, or a light sprinkle of cinnamon. Want fruit? Fold in a small handful of berries, but avoid anything too heavy that might affect the cake's structure.
- → How should I store leftovers from this cake?
Pop leftovers into an airtight container and refrigerate for up to 2 days. After chilling, the texture thickens. Bring slices to room temp for around 15 minutes before eating to enjoy them more.
- → Why do the eggs need to warm up to room temperature first?
Room-temperature eggs whip up better, trapping more air bubbles. The extra air gives your souffle that fluffy lift, while cold eggs would make it denser and heavier.