This Soufflé Fluffy Yogurt Cake is soft, jiggly, and incredibly light. Made with simple ingredients and yogurt instead of heavy cream, it’s lower in fat but rich in flavor — perfect for tea time or a not-too-sweet dessert.
⏱ Prep Time
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Prep: 15 minutes
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Bake: 45 minutes
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Cool: 1 hour
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Total: ~2 hours
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Servings: 8 slices
🍳 Equipment
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8-inch round springform pan
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Mixing bowls
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Electric mixer
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Sifter
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Baking tray (for water bath)
🥘 Ingredients
Yolk Batter
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3 large eggs (separated)
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½ cup plain yogurt (Greek or regular)
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¼ cup milk
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¼ cup vegetable oil
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½ cup sugar (divided)
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1 tsp vanilla extract
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¾ cup cake flour (or all-purpose flour, sifted)
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1 tsp cornstarch
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¼ tsp salt
Meringue
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Egg whites (from 3 eggs)
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¼ tsp cream of tartar (or lemon juice)
👩🍳 Instructions
1. Prep
Preheat oven to 325°F (160°C).
Line bottom of pan with parchment paper.
Wrap pan base with foil to prevent water leaks.
2. Make yolk batter
Whisk egg yolks with yogurt, milk, oil, vanilla, and ¼ cup sugar until smooth.
Sift in flour, cornstarch, and salt. Mix gently.
3. Make meringue
Beat egg whites with cream of tartar.
Gradually add remaining ¼ cup sugar.
Beat until soft peaks form (do not overbeat).
4. Fold
Gently fold meringue into yolk batter in 3 additions, using a spatula.
5. Water bath bake
Pour batter into pan. Tap lightly.
Place pan in a larger baking tray.
Add hot water halfway up the pan sides.
Bake 45–50 minutes until slightly golden and set.
6. Cool
Turn off oven, crack door open 10 minutes.
Remove and cool completely before unmolding.
🎂 Texture
✔ Soft
✔ Jiggly center
✔ Cloud-like crumb
✔ Not overly sweet
⭐ Tips & Variations
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Extra tangy: Use Greek yogurt + lemon zest
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Chocolate swirl: Fold in melted white chocolate
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Gluten-free: Use almond flour (½ cup)
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No cracks: Never skip water bath
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Dusting: Finish with powdered sugar
📊 Nutrition (Approx per slice)
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Calories: 180
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Carbs: 20g
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Fat: 8g
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Protein: 6g
