Soufflé Yogurt Cake

Soft like cloud and fluffy yoghurt cake. The scent of yoghurt and lemon is subtle and delicious, with simple and available ingredients, it is so easy to make. Enjoy it with coffee or tea. Start by separating 3 egg whites from the yolks, set the yolks in a large mixing bowl and the whites in another mixing bowl. Add 240 grams of sugar-free yoghurt to the egg yolks with 3 tbsp of cake flour, a tbsp of cornstarch and zest in the skin of one lemon.

The zest will remove the smell of eggs and give you fresh lemon zest, add a pinch of salt and mix well with a hand whisk until smooth. Set aside. In the bowl with egg whites, add 1 tbsp of lemon juice and start beating with an electric whisk on medium speed until foam then add 5 tbsp of sugar in three additions increase the speed to high and beat the meringue until it reaches a medium peak.

Take a third of the meringue and mix it with the yolk mix, mix gently so that the white bubbles do not disappear, add the next batch of the meringue and mix it until incorporated. Pour the batter into rectangle cake moulds three quarters ay full, if you don’t have a cake mould, you can use a 7-inch round cake mould. Once you have poured the cake batter in, tap it on the counter a few times to remove any air bubbles then place the cake moulds in a water bath. ( Place them on a large baking tray then add hot water to the tray.

Bake in a preheated 300 degrees Fahrenheit (150C) for 30 minutes then reduce the temparature to 280F(140C) and bake for an additional 30 minutes (Total baking time should be 60minutes) Once baked, remove and let it cool down completely in the pan then cover with plastic wrap and place it in a refrigerator for at least an hour. Remove the cakes from the mould, dust them with powdered sugar, and then serve. This cake is thick and fluffy. Enjoy it anytime with a cup of tea.