By following these steps with care, you will achieve a perfectly baked, fluffy yoghurt soufflé cake with the lightness and delicacy that makes Japanese desserts so delightful. Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch round cake pan or any baking pan with parchment paper. Lightly grease the sides to prevent the cake from sticking. In a large bowl, combine the room-temperature yoghurt with the egg yolks.

Whisk until the mixture is smooth and well-blended. Gradually add in the sifted cake flour and whisk until you have a smooth batter. Using a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Gradually add the sugar (one-quarter cup) while continuing to beat the whites. Increase the speed to high and whip until stiff peaks form.

The egg whites should be glossy and hold their shape well. Gently fold one-third of the whipped egg whites into the yoghurt mixture using a spatula. This initial addition helps lighten the batter. Carefully fold in the remaining egg whites in two more additions, ensuring not to deflate the mixture. Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Tap the pan gently on the counter to release any large air bubbles. Place the pan into a larger baking dish filled with hot water (a water bath) to ensure gentle and even baking. Bake the soufflé cake in the preheated oven for about 50-60 minutes, or until the top is lightly golden and a toothpick inserted into the centre comes out clean. The water bath will keep the cake moist and prevent cracking.

Turn off the oven and leave the door slightly ajar, allowing the cake to cool gradually inside the oven for about 15 minutes. This helps prevent the cake from collapsing. Remove from the oven and let it cool completely in the pan. Once cooled, gently run a knife around the edges to loosen the cake. Invert it onto a plate and then flip it again so the top is facing up. Dust with powdered sugar if desired, slice, and enjoy the fluffy, delicate texture of your Japanese-style yoghurt soufflé cake.


  • 1 cup (245ml) of plain yoghurt
  • 3 eggs
  • 1 cup (200grams/7 Oz)  granulated sugar
  • 1/3 cup (38grams) of cake flour