Light And Fluffy Yogurt Souffle Cake Recipe

This Light And Fluffy Yogurt Souffle Cake is a true revelation for cake lovers who crave something airy, melt-in-your-mouth, and delightfully tangy. With every bite, you’ll savor the perfectly balanced flavors of creamy Greek yogurt, a whisper of honey, and just a hint of fresh lemon. Unlike traditional cheesecake or heavy sponge cakes, this dreamy dessert is shockingly light, velvety, and so satisfying that you’ll find yourself reaching for a second (and third!) slice without hesitation. It’s honestly the kind of cake you’ll want to share with friends over coffee, but don’t be surprised if you decide to keep it all to yourself.

Ingredients You’ll Need

Every ingredient in this recipe is chosen for a reason, and together they create the unforgettable texture and flavor of Light And Fluffy Yogurt Souffle Cake. There are no tricky or unnecessary extras—just the essentials, each playing a role you can truly taste.

• Greek yogurt: The secret to that signature tang and creamy, soft crumb—be sure to use thick, full-fat Greek yogurt for the best texture.
• Granulated sugar: Brings just-right sweetness to balance the tanginess of the yogurt and lemon.
• Large eggs: Essential for volume and fluffiness—make sure they’re at room temperature for smooth mixing and maximum rise.
• All-purpose flour: Just enough to give the cake structure without weighing it down.
• Vegetable oil: Adds moisture for a supple, tender texture—use a neutral oil so the yogurt flavor really shines.
• Cornstarch: Lightens the crumb and encourages that cloud-like bounce in every bite.
• Honey: A subtle floral sweetness that takes the flavor to the next level—don’t skip it!
• Fresh lemon juice: Gives a bright, zesty lift that pairs perfectly with the yogurt base.
• A pinch of salt: Just enough to sharpen flavors and balance out the sweetness.

How to Make Light And Fluffy Yogurt Souffle Cake

Step 1: Prepare Your Pan and Preheat

First, heat your oven to 150°C (300°F), setting the stage for a gentle bake. Line a 16cm (6-inch) baking pan with parchment paper, letting the edges hang for easy cake removal, and then wrap the bottom in aluminum foil—this stops any water from sneaking in during the water bath. It may feel like an extra step, but it’s worth it for a flawless cake.

Step 2: Separate and Measure the Eggs

Crack and separate your eggs into two bowls—a little care here makes all the difference! Yolks and whites should stand on their own, totally free from each other, to create those iconic, fluffy layers you crave in a yogurt souffle cake.

Step 3: Mix the Wet Ingredients

Whisk together the egg yolks until they’re smooth, then add in the Greek yogurt, vegetable oil, and honey. Stir everything together until your batter is creamy, with no lumps left in sight. At this stage, you’ll start to see just how luscious and thick the base of your Light And Fluffy Yogurt Souffle Cake can be.

Step 4: Add Dry Ingredients

Mix in the all-purpose flour and cornstarch, stirring until the mixture is completely smooth. Don’t be tempted to overmix—just make sure there are no pockets of flour hiding at the bottom of the bowl.

Step 5: Whip the Egg Whites

Add lemon juice and a pinch of salt to your egg whites and begin beating. As they become foamy, gradually add granulated sugar in three stages. Beat until you have glossy, medium peaks. This fluffy meringue is what transforms the batter into a souffle cake so airy, you’ll want to float away.

Step 6: Fold the Meringue into the Batter

Gently fold the whipped egg whites into the yogurt mixture in three additions, using a large spatula and a light hand. You want a homogenous batter with no streaks—take care not to deflate those precious bubbles. This step is key for the final lift and silkiness.

Step 7: Assemble and Bake

Pour the batter into your prepared pan, then use a spatula to gently level the surface and tap the pan softly to release any hidden air pockets. Place the pan in a larger baking dish, then pour in hot water to come about halfway up the side. Bake for 50 minutes—resist peeking so the cake can rise evenly.

Step 8: Cool and Unmold

Let the cake rest in the pan for about 10 minutes once baked, then lift it out and peel away the parchment paper. You’ll see the Light And Fluffy Yogurt Souffle Cake will have a barely golden top and a feather-light jiggle. Slice gently using a sharp knife to prevent squishing all that hard-earned fluffiness.

How to Serve Light And Fluffy Yogurt Souffle Cake

Garnishes

This delicate cake shines with minimal adornment—think a dusting of powdered sugar, a few curls of lemon zest, or a swirl of honey right before serving. You can also scatter some fresh berries or a sprig of mint for a touch of color and zing.

Side Dishes

Complement your Light And Fluffy Yogurt Souffle Cake with a bowl of mixed seasonal fruit, a scoop of tangy sorbet, or a tiny dollop of whipped cream. If you want to keep it light, a simple fruit salad lets the cake remain the star of the show.

Creative Ways to Present

For a show-stopping presentation, try baking individual portions in ramekins and serving them on small plates. You can also use edible flowers or drizzle homemade fruit syrup around the plate to make the colors pop—guaranteed to wow at any brunch, shower, or dinner party.

Make Ahead and Storage

Storing Leftovers

Leftover Light And Fluffy Yogurt Souffle Cake should be covered tightly and stored in the refrigerator. It will stay soft and lovely for up to three days, though the texture will be fluffiest within the first 24 hours.

Freezing

You can freeze this cake for longer storage. Slice it first, then wrap each portion in plastic wrap and store in an airtight container. When ready to eat, thaw the slices in the refrigerator overnight to preserve that delicate structure.

Reheating

To bring back a bit of the cake’s soufflé-like texture, pop a cold slice into the microwave for a few seconds or warm it gently in a low oven. Just be careful not to overheat, or you’ll lose that dreamy fluffiness you worked so hard to achieve.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is the best choice for Light And Fluffy Yogurt Souffle Cake because of its thickness and richness. If you only have regular yogurt, drain it for a few hours to remove excess liquid, which will help mimic the texture of Greek yogurt and prevent a runny batter.

Why is my souffle cake not fluffy?

The fluffiness relies on perfectly whipped egg whites and gentle folding. If the egg whites were under-whipped, over-whipped, or not folded in carefully, the cake may turn out dense. Small missteps here can make a big difference, so patience and a careful hand are key!

Is this cake gluten-free?

As written, this recipe uses all-purpose flour and is not gluten-free. However, you can try substituting a 1:1 gluten-free flour blend for a similar result—just note that texture may differ slightly.

Can I add fruit or chocolate chips?

Yes, you can carefully fold in a few berries (like blueberries or raspberries) or chocolate chips in the final mixing stage. Stick to small or chopped add-ins so as not to weigh down the batter and affect the rise.

What if I don’t have a 16cm pan?

You can bake this Light And Fluffy Yogurt Souffle Cake in other similarly sized round or square pans. Adjust baking times if using a larger pan, as the cake will be thinner and bake more quickly—just keep an eye on that jiggle test for doneness!

Final Thoughts

If you’ve never tried a Light And Fluffy Yogurt Souffle Cake, you’re in for an absolute treat. This is a recipe that will make you fall in love with homemade cake all over again—light as a cloud, beautifully tangy, and ridiculously easy to make. Give it a try soon and share the joy with your favorite people!

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