This Light Fluffy Yogurt Soufflé Cake is everything you want in a dessert: tender, airy, gently sweet, and effortlessly elegant. It’s the kind of cake that feels like a cloud in your mouth—thanks to whipped egg whites, Greek yogurt, and a gentle water bath bake. Best of all? It’s made with simple ingredients and comes together with just a few careful steps.
💖 Why You’ll Love This Cake
- Featherlight texture with a jiggly, soufflé-like center
- Tangy Greek yogurt and a touch of honey for balanced flavor
- Lower in sugar than most cakes, but still deeply satisfying
- Perfect for brunch, afternoon tea, or elegant dinner parties
- Simple ingredients + no fancy equipment required
🛒 Ingredients You’ll Need
Wet Ingredients:
- 200 g Greek yogurt
- 3 large eggs, separated (room temp)
- 30 ml vegetable oil
- 15 ml honey
- 1 tsp fresh lemon juice
Dry Ingredients:
- 60 g granulated sugar
- 20 g all-purpose flour
- 18 g cornstarch
- Pinch of salt
👩🍳 How to Make Light Fluffy Yogurt Soufflé Cake
1. Prep the Pan & Oven
Preheat to 150°C (300°F). Line a 16cm (6-inch) round cake pan with parchment paper and wrap the outside with foil to protect from water seepage. Set aside a large pan for the water bath.
2. Separate the Eggs
Crack and separate the eggs while they’re cold. Place yolks in one bowl and whites in another. Let both come to room temperature.
3. Mix the Base Batter
Whisk the egg yolks until slightly thick and pale. Add vegetable oil, Greek yogurt, and honey. Stir gently until smooth. Sift in the flour and cornstarch, then mix until just combined—do not overmix.
4. Make the Meringue
To the egg whites, add lemon juice and a pinch of salt. Whip until foamy. Gradually add sugar in three stages while beating until medium peaks form (soft but stable).
5. Fold It All Together
Fold one-third of the meringue into the batter to lighten it. Then gently fold in the remaining whites in two more additions until no streaks remain.
6. Bake with a Water Bath
Pour batter into the prepared pan. Tap gently on the counter to release air bubbles. Place in the larger pan and pour in hot water halfway up the cake pan. Bake for 50 minutes without opening the oven.
7. Cool & Serve
Let the cake rest in the pan for 10 minutes, then carefully unmold and peel off the parchment. Let it cool fully on a rack before slicing. Serve plain, with fruit, or a dusting of powdered sugar.
💡 Expert Tips
- No yolk in the whites: Even a speck can prevent your egg whites from whipping properly
- Water bath = must: It keeps the heat gentle and even, so your cake rises without cracking
- Tap before baking: Releasing bubbles ensures an even rise
- Visual cues matter: Look for a golden top and a slight wobble in the center—don’t overbake!
- Serve at room temperature for best flavor and texture
📦 Make Ahead & Storage
- Same-day is best, but it holds well at room temp for up to 24 hours
- Avoid refrigerating if possible—it changes the soft texture
- If you must chill it, allow the cake to return to room temp before serving
- Not freezer-friendly due to its delicate, airy structure
🔄 Flavor Variations & Pairings
- Add vanilla extract, lemon zest, or a touch of cinnamon to the base
- Fold in a handful of fresh berries before baking (not too many!)
- Top with fresh fruit, honey drizzle, or powdered sugar
- Pairs beautifully with raspberries, blackberries, or citrus segments
- Serve with lightly whipped cream or crème fraîche for a luxurious finish
🧰 Tools You’ll Need
- 16cm (6-inch) round cake pan
- Parchment paper
- Aluminum foil
- Mixing bowls
- Electric mixer or balloon whisk
- Sifter
- Large roasting pan for water bath
🎉 Final Thoughts
This Light Fluffy Yogurt Soufflé Cake is proof that dessert can be indulgent and light at the same time. With its smooth, jiggly texture and subtle tang, it’s sure to become your go-to when you need a simple yet elegant ending to a meal. Whether served with fresh berries, a drizzle of honey, or just on its own, it’s a crowd-pleasing classic in the making.