Yogurt Soufflé Cake

You can make this yoghurt souffle cake with only six ingredients. It is so soft, so fluffy, and melts in your mouth. You will start by lining the bottom and sides of a 15cm cake mould with parchment paper. If you use the mould with a removable bottom, cover the bottom with aluminium foil. Start by separating three egg whites from the yolk and placing them in their bowls. Then, keep the bowl with the egg whites in the refrigerator to chill until ready to use.

Whisk the egg yolks until smooth, then add the unsweetened yoghurt and whisk it in until blended with the egg yolks. Next, sift the cake flour and potato starch and mix well until there are no lumps or flour. Do not overmix the batter. Remove the chilled egg whites from the refrigerator and start beating them with an electric mixer on high speed for 30 seconds or until frothy.

Add 70 grams of sugar in three additions while beating the meringue on medium speed until it forms soft peaks. Then add a tablespoon of lemon juice and finish it off by mixing on low speed for about 30 seconds. Scoop about a third of the meringue, add it to the cake batter, and fold it in with a spatula until almost combined. Repeat until you have added the last batch of the meringue and fold until everything is well blended.

Pour the batter into the prepared mould and drop the mould a few times on the counter to get rid of bubbles in the batter. Place the mould with the batter over a large baking tray and pour hot water about 2cm from the bottom. This will slowly heat the souffle cheesecake so the surface will bake nicely without cracking.

Bake the cake in a preheated 200°C/ 392F oven for 10 minutes, then reduce the temparature to 100°C/ 212F and bake it for another 60 minutes. Once baked and out of the oven, remove the cake from the mould and place it on a serving plate. Dust with powdered sugar and serve plain or with fruits and more yoghurt.