Fluffy Yogurt Souffle Cake (Print Version)
# Ingredients:
01 -
200g thick Greek yogurt
02 -
60g white sugar
03 -
3 big eggs, at room temperature
04 -
20g plain flour
05 -
30ml of neutral oil like vegetable oil
06 -
18g cornflour
07 -
15ml natural honey
08 -
1 tsp freshly squeezed lemon juice
09 -
Small pinch of salt
# Instructions:
01 -
Set your oven to 150°C (300°F). Use parchment paper to line a 16cm (6-inch) round pan, then wrap the outside tightly with foil to keep water away.
02 -
Crack the 3 eggs and carefully separate whites and yolks into two bowls, aiming for about 60g in each bowl.
03 -
Beat the egg yolks until smooth, then stir in 30ml of oil, 200g yogurt, and 15ml honey. Whisk until everything combines well.
04 -
Sift 20g plain flour with 18g cornflour into the wet mixture and gently stir to get a lump-free batter.
05 -
To the egg whites, add a little lemon juice and salt. Whisk until frothy. Slowly mix in 60g sugar in three parts while beating until soft peaks hold their shape.
06 -
Fold the meringue into the batter in thirds. Do this carefully to preserve air, and stop mixing once there are no streaks left.
07 -
Pour the mixture into your prepared pan and tap it lightly on the counter to remove air bubbles. Place the pan in a water bath and bake for about 50 minutes.
08 -
Let the cake rest for 10 minutes while still inside the pan. Once cooler, remove it and gently peel off the parchment.
09 -
Cut into slices and enjoy the fluffy, tangy goodness with a sweet touch of honey.
# Notes:
01 -
This light souffle cake owes its airy texture to the folded meringue. Make sure your eggs are at room temperature before separating for the best outcome.