Soufflé Fluffy Yogurt Cake
A light, airy, and soft cake that almost melts in your mouth — made with yogurt, eggs, and a few simple ingredients. Perfect for tea time or a light dessert.
Ingredients (Serves 6–8)
1 cup yogurt (plain or Greek)
3 eggs, separated
1/2 cup sugar
1/4 cup all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
A pinch of salt
Optional: powdered sugar for dusting
Instructions
Preheat oven
Preheat your oven to 350°F (175°C). Grease a 7–8 inch round cake pan or line with parchment paper.
Prepare egg yolks mixture
In a bowl, whisk together:
Egg yolks
Sugar (half of the sugar)
Vanilla extract
Yogurt
until smooth.
Add dry ingredients
Sift flour, baking powder, and a pinch of salt.
Gently fold into the yogurt-egg yolk mixture until combined.
Beat egg whites
In a clean bowl, whisk the egg whites with the remaining sugar until stiff peaks form.
Fold whites into batter
Carefully fold the egg whites into the batter in three additions, using a spatula, to keep the mixture light and airy.
Bake
Pour the batter into the prepared pan.
Bake for 30–35 minutes or until the top is golden and a toothpick comes out clean.
Cool and serve
Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Dust with powdered sugar if desired before serving.
🍽️ Tips & Variations
For extra flavor, add lemon zest or a small handful of berries into the batter.
Use Greek yogurt for a tangier, denser texture.
Be gentle folding in the egg whites to retain the fluffiness.
This cake keeps well for 2–3 days in an airtight container.
