Prep the Base
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Separate the eggs into two bowls (whites in one, yolks in the other). Make sure the bowl for the whites is completely grease-free.
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In the yolk bowl, whisk in the Greek yogurt, vegetable oil, honey, and a pinch of salt until smooth.
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Sift the all-purpose flour and cornstarch into the yolk mixture. Whisk until there are no lumps.
2. Whip the Meringue
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Add the lemon juice to the egg whites.
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Using an electric mixer, beat the whites on medium speed. Gradually add the sugar in three stages.
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Whip until you reach soft-to-medium peaks (the tips should gently fold over when you lift the beaters). Tip: Don’t overbeat to stiff peaks, or it will be hard to fold and might crack!
3. The Gentle Fold
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Take about 1/3 of the meringue and whisk it into the yolk batter to lighten it up.
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Pour that mixture back into the remaining meringue. Use a spatula to gently fold the two together using a “cut and turn” motion. Be careful not to deflate the air bubbles.
4. Bake with Steam (Water Bath)
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Pour the batter into a 6-inch (15cm) round cake tin lined with parchment paper.
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Place the tin into a larger baking tray filled with about 1-2cm of hot water.
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Bake at 150°C (300°F) for about 50–60 minutes until the top is golden and the cake is set.
Quick Tips for Success
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Temperature: Ensure your yogurt and eggs are at room temperature for the smoothest emulsion.
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Cooling: Once done, turn off the oven and leave the door slightly ajar for 10 minutes before removing. This prevents the “thermal shock” that causes souffle cakes to shrink rapidly.
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Serving: Dust with powdered sugar and top with fresh raspberries just like the photo!Souffle Yogurt Cake Recipe and Tips