Why is my cake not rising properly?

The most common reason a Soufflé Yogurt Cake fails to rise is a compromised meringue. If even a tiny drop of egg yolk or grease gets into your egg whites, they will never reach the necessary volume. Additionally, over-folding the batter destroys the air bubbles you worked so hard to create. Ensure your bowl is "squeaky clean" by wiping it with a little lemon juice before whisking.

Can I use flavoured yogurt?

Yes, you can use flavored yogurt, but be mindful of the sugar content. Flavored yogurts often contain syrups that can change the viscosity of the batter. If you use a vanilla or strawberry yogurt, reduce any additional sugar the recipe might call for. However, for the best structural results, I always recommend using a high-protein, plain Greek yogurt and adding your own flavorings for a cleaner taste.

Why did my cake sink?

Sinking is typically a result of thermal shock or underbaking. If the internal structure of the egg proteins hasn't fully set, the cake will collapse as soon as it hits the cooler air outside the oven. Always perform the "jiggle test"—the center should move slightly like firm jelly, but the edges should feel firm. Leaving the cake in the oven with the door cracked for 15 minutes post-bake is the best preventative measure.

How to Make Soufflé Cake with Yogurt?

To make this cake, you must separate your eggs and whisk the whites into a stiff-peak meringue. Meanwhile, whisk the yolks with your yogurt and a small amount of starch until smooth. Gently fold the meringue into the yogurt mixture in three stages, being careful not to deflate the air. Bake in a water bath at a low temperature (around 300°F) for approximately 50-60 minutes.

Can I make this cake keto-friendly?

Absolutely. Since the base is yogurt and eggs, it is naturally low-carb. To make it strictly keto, replace the cornstarch with a smaller amount of almond flour or coconut flour (though this will slightly change the texture) and use a keto-approved sweetener like Erythritol or Allulose. Be aware that some sugar substitutes can affect the stability of the meringue.

Do I really need a water bath?

Yes, the water bath is non-negotiable for this specific recipe. Without it, the edges of the cake will overcook and become rubbery before the center is set. The steam from the water bath also prevents the top from drying out and cracking, ensuring that signature smooth, Japanese soufflé cheesecake finish that makes this dessert so famous.

Soufflé Yogurt Cake – The Best 3 Ingredient Recipe

Description

A light and fluffy soufflé yogurt cake made with simple ingredients, delivering a soft, airy texture that feels delicate and satisfying.

Ingredients

Scale

1 cup Greek yogurt
3 eggs (separated)
2 tablespoons cornstarch
1/4 cup sugar (optional)

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Instructions

Separate the egg whites from the yolks carefully.
Mix the egg yolks with yogurt until the mixture becomes smooth.
Add cornstarch and combine until fully incorporated.
In a clean bowl, whip the egg whites until soft peaks form.
Fold the whipped egg whites into the yogurt mixture in three stages.
Use gentle motions to keep the air inside the batter.
Pour the batter into a prepared baking pan.
Place the pan into a water bath.
Bake at 160°C (320°F) for 40–50 minutes.
Turn off the oven and let the cake cool gradually inside.
Remove, slice, and serve slightly warm or chilled.

Notes

Use room temperature eggs for better volume.

Do not overmix to maintain the airy texture.

Always use a water bath for even baking and a smooth finish.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: International

Nutrition

Serving Size: per serving
Calories: 150 kcal
Sugar: 8g
Sodium: 60mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 6g
Cholesterol: 90mg