This Soufflé Fluffy Yogurt Cake is an incredibly light, cloud-like dessert with a delicate texture that melts in your mouth. Made with simple ingredients like yogurt, eggs, and a touch of sugar, it’s lower in fat than many traditional cakes while still delivering a rich, creamy flavor. Perfect for afternoon tea, brunch, or a special dessert, this Japanese-inspired cake is sure to impress.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Servings: 8 slices
Ingredients
For the Cake
- 4 large eggs, separated
- 8 ounces (225g) plain Greek yogurt, room temperature
- 2 ounces (60g) cream cheese, softened
- ¼ cup (60ml) whole milk
- ¼ cup (55g) unsalted butter
- ½ cup (100g) granulated sugar, divided
- ½ cup (65g) cake flour, sifted
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (optional)
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar (or ½ teaspoon lemon juice)
Optional Toppings
- Powdered sugar
- Fresh strawberries
- Blueberries
- Raspberries
- Whipped cream
- Mint leaves
- Honey
- Berry compote
Equipment
- 8-inch (20cm) round cake pan
- Large roasting pan (for water bath)
- Electric mixer
- Mixing bowls
- Rubber spatula
- Fine mesh sieve
- Parchment paper
Instructions
Step 1: Prepare the Pan
Preheat your oven to 300°F (150°C).
Line the bottom and sides of an 8-inch cake pan with parchment paper, allowing the paper to extend about 2 inches above the rim to support the cake as it rises.
Wrap the outside of the cake pan with two layers of aluminum foil to prevent water from entering during baking.
Step 2: Make the Yogurt Mixture
In a heatproof bowl over a pan of simmering water, combine:
- Butter
- Cream cheese
- Milk
Stir until smooth.
Remove from the heat and whisk in:
- Greek yogurt
- Vanilla extract
- Lemon juice
- Lemon zest
Let cool slightly.
Whisk in the egg yolks one at a time until smooth.
Sift in the cake flour, cornstarch, and salt.
Mix gently until no lumps remain.
Step 3: Whip the Egg Whites
In a clean mixing bowl, beat the egg whites until foamy.
Add the cream of tartar.
Gradually add the sugar while beating.
Continue until soft to medium peaks form. The peaks should gently curl over when the beaters are lifted.
Avoid overbeating, as stiff peaks can make folding more difficult.
Step 4: Fold the Batter
Fold one-third of the whipped egg whites into the yogurt mixture to lighten it.
Add the remaining egg whites in two batches, folding gently with a spatula using slow, sweeping motions. Avoid stirring vigorously to preserve the air bubbles.
Mix only until no white streaks remain.
Step 5: Fill the Pan
Pour the batter into the prepared cake pan.
Tap the pan lightly on the counter once or twice to remove any large air pockets.
Smooth the top gently with a spatula.
Step 6: Bake Using a Water Bath
Place the cake pan inside a larger roasting pan.
Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan.
Bake for 60–70 minutes, or until the top is lightly golden and the center is just set.
If the cake browns too quickly, loosely cover it with foil during the last 15 minutes.
Step 7: Cool Slowly
Turn off the oven.
Leave the oven door slightly open and let the cake sit inside for 15 minutes.
Remove the cake from the oven and let it cool completely in the pan before unmolding.
Dust with powdered sugar before serving.
Tips for Success
- Bring all ingredients to room temperature.
- Use cake flour for the softest texture.
- Do not overmix after folding in the egg whites.
- Bake in a water bath to prevent cracking.
- Avoid opening the oven door during baking.
- Cool the cake gradually to reduce shrinking.