🍰 Fluffy Greek Yogurt Soufflé Cake
🛒 Ingredients
-
400g Greek Yogurt (plain and thick)
-
4 Large Eggs (separated)
-
40g Cornstarch (or Maizena)
-
50g Sugar (or your preferred sugar-free sweetener)
-
1 tsp Vanilla extract
-
Optional: Powdered sugar and fresh raspberries for serving
👩🍳 Step-by-Step Instructions
-
Prep the Pan 🍞 Preheat your oven to 170°C. ➡️ Line a loaf pan or round cake tin with parchment paper, ensuring it climbs up the sides to support the cake’s rise.
-
Blend the Base 🌪️ In a food processor or large bowl, combine the Greek yogurt, egg yolks, cornstarch, vanilla, and half of the sugar. ➡️ Blend until the mixture is perfectly smooth and creamy.
-
Whip the Egg Whites 🥚 In a separate clean bowl, beat the egg whites with the remaining sugar until stiff peaks form. ➡️ This is the secret to the “soufflé” height!
-
Fold Gently ☁️ Slowly and carefully fold the whipped egg whites into the yogurt mixture using a spatula. ➡️ Do not overmix, or you will lose the air bubbles that make the cake fluffy.
-
Pour and Smooth 🌊 Pour the airy batter into your prepared pan as shown in the photo. ➡️ Smooth the top gently with a spoon or spatula.
-
The Bake ⏲️ Bake for 45–50 minutes. ➡️ The cake should be risen and slightly golden on top.
-
Cool and Dust ❄️ Let the cake cool completely in the pan—it will sink slightly, which is normal for a soufflé cake! ➡️ Dust with powdered sugar and serve with fresh raspberries.
❓ Common Questions (Q&A)
Q: Can I use regular yogurt instead of Greek yogurt? A: It is best to stick with Greek yogurt because it is thicker. ➡️ Regular yogurt has too much moisture and might make the cake soggy.
Q: Why did my cake sink so much? A: All soufflé-style cakes sink a little as they cool and the air pockets contract. ➡️ To minimize this, let it cool slowly in the oven with the door slightly cracked.
Q: Is this cake gluten-free? A: Yes! ➡️ By using cornstarch instead of wheat flour, this recipe is naturally gluten-free.
Q: How should I store the leftovers? A: Keep it in the refrigerator in an airtight container. ➡️ It actually tastes even better the next day when it’s chilled! ❄️🍰
✨ Quick Tips
-
Room Temp Eggs: Make sure your eggs are at room temperature before separating. ➡️ The whites will whip up much larger and more stable! 🥚✨
-
No Food Processor? No problem! ➡️ You can whisk the yogurt base by hand; just make sure there are no lumps of cornstarch left before adding the egg whites. 🥣➡️⚖️