Fluffy Yogurt Soufflé Cake 🍰

1. Prepare the Oven
➡️ Preheat oven to 340°F (170°C).

➡️ Grease and line a 7-inch (18 cm) round baking pan.

2. Separate the Eggs
➡️ Separate the egg yolks from the egg whites.

➡️ Place them in two different bowls.

3. Make the Batter
➡️ In the bowl with the yolks, add:

➡️ Whisk until smooth and creamy.

4. Beat the Egg Whites
➡️ Using a mixer, beat the egg whites until foamy.

➡️ Gradually add the sugar.

➡️ Continue beating until stiff peaks form.

5. Combine
➡️ Fold the egg whites into the yogurt mixture in 3 additions.

➡️ Mix gently to keep the batter light and airy.

6. Bake
➡️ Pour the batter into the prepared pan.

➡️ Place the pan in a larger baking dish filled with hot water (water bath).

➡️ Bake for 45–50 minutes until golden on top.

7. Cool
➡️ Turn off the oven and leave the cake inside for 10 minutes.

➡️ Remove and let cool completely.

Can I use regular yogurt?
➡️ Yes, but Greek yogurt gives a thicker, fluffier texture.

Why use a water bath?
➡️ It helps the cake bake evenly and stay soft.

How should I store it?
➡️ Refrigerate in an airtight container for up to 3 days.

✓ High in protein
✓ Light and fluffy texture
✓ Lower in flour than traditional cakes
✓ Perfect as a healthier dessert option