If you’re craving a dessert that’s both light and delicious, look no further than this Fluffy Yogurt Cake! Known for its airy texture and delicate flavor, this soufflé-style yogurt cake is a treat for the senses. Perfect for any occasion, this cake combines simple ingredients into a sophisticated dessert that’s sure to impress. Whether you’re a baking novice or a seasoned pro, this recipe is straightforward and results in a delightful, melt-in-your-mouth experience.

Full Recipe:

Ingredients:

Yolk Dough:

30g (3 tbsp) Cake Flour: Cake flour is preferred for its fine texture, which contributes to the cake’s light and fluffy consistency.

10g (1 tbsp) Corn Starch: Helps to stabilize the cake and contribute to its airy texture.
240g Sugar-Free Yogurt: Use plain yogurt to keep the cake’s sweetness balanced and its texture smooth.
1 Lemon: Both the zest and juice are used to add a refreshing flavor.

2 Pinches Salt: Enhances the flavors of the cake.
3 Egg Yolks (Large Eggs): The yolks add richness and moisture to the cake.

Meringue:

3 Egg Whites (Large Eggs): Fresh egg whites are crucial for achieving a stable and airy meringue.
50g (5 tbsp) Sugar: Sweetens the meringue and helps to stabilize it.
10g (1 tbsp) Lemon Juice: Adds acidity to the meringue, which helps to stabilize the egg whites and achieve the perfect texture.

Instructions:

Prepare the Ingredients:
- Preheat your oven to 140°C (284°F). Make sure all your ingredients are at room temperature for best results.
- Grease and line a 15 cm (6 inch) round cake pan with parchment paper.

Make the Yolk Dough:
- In a mixing bowl, sift together the cake flour and corn starch to ensure there are no lumps.
- Add the sugar-free yogurt and mix until smooth.
- Zest the lemon and add the zest to the mixture. Squeeze the lemon and add the juice.
- Add the salt and mix well.
- Separate the egg yolks from the whites. Add the egg yolks to the mixture and whisk until fully incorporated.

Prepare the Meringue:
- In a clean, dry bowl, beat the egg whites until they start to froth.
- Gradually add the sugar while continuing to beat the egg whites until stiff peaks form. This should take about 3-5 minutes.
- Add the lemon juice and mix until well combined.
Combine Yolk Dough and Meringue:
- Gently fold a third of the meringue into the yolk dough to lighten the mixture.
- Carefully fold in the remaining meringue, making sure to keep as much air in the mixture as possible. Avoid over-mixing to maintain the fluffiness.
Bake the Cake:
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven at 140°C (284°F) for 30 minutes.
- After 30 minutes, reduce the temperature to 110°C (230°F) and continue baking for another 60 minutes.
- Turn off the oven and let the cake rest in the oven for an additional 10 minutes with the door slightly ajar. This helps to prevent the cake from collapsing due to sudden temperature changes.

Cool and Serve:
- Remove the cake from the oven and let it cool completely in the pan.
- Once cooled, carefully remove the cake from the pan and parchment paper.
- For best results, refrigerate the cake overnight. It’s often more flavorful and the texture improves after a day in the fridge.
Serve and Enjoy:
- Slice the cake and serve chilled. It pairs beautifully with fresh fruit or a light dusting of powdered sugar.

Cooking Tips:

Room Temperature Ingredients: Make sure your eggs and yogurt are at room temperature. This helps achieve a better meringue and a smoother batter.
Avoid Overmixing: When folding the meringue into the yolk dough, do so gently to avoid deflating the mixture and losing its airy texture.
Oven Thermometer: Since oven temperatures can vary, using an oven thermometer can help ensure accuracy.

Storage Tips:

Refrigeration: Store the cooled cake in an airtight container in the refrigerator. It keeps well for up to 3 days. The cake’s flavor and texture improve after a day in the fridge.
Freezing: While it’s best enjoyed fresh, the cake can be frozen for up to 1 month. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw it in the refrigerator before serving.

Nutritional Facts (Approximate per 100g serving):

Calories: 130 kcal

Protein: 5g
Fat: 3g
Carbohydrates: 20g

Sugar: 10g
Fiber: 1g

FAQs:

Can I use regular yogurt instead of sugar-free yogurt?
- Yes, but if you use sweetened yogurt, you may want to reduce the amount of added sugar in the recipe.
Can I use a different pan size?
- You can use a different size pan, but you will need to adjust the baking time accordingly. The cake may need more or less time depending on the pan’s size and depth.

What if my meringue doesn’t form stiff peaks?
- Ensure that your mixing bowl and beaters are completely clean and dry. Even a small amount of fat or residue can prevent the egg whites from whipping properly.
How can I tell if the cake is done?
- The cake should be set and slightly springy to the touch. A toothpick inserted into the center should come out clean. The cake may be slightly wobbly in the middle but should firm up as it cools.
Can I add flavors or fillings to this cake?
- Absolutely! You can add flavorings like vanilla extract or citrus zest to the yolk dough. For fillings, gently fold in berries or chocolate chips before baking.

Conclusion:

This Fluffy Yogurt Cake is a perfect example of how simple ingredients can be transformed into a sophisticated and delightful dessert. The combination of yogurt and meringue creates a cake that’s incredibly light, airy, and full of subtle flavors. Its delicate texture and refreshing taste make it an ideal treat for any occasion, whether you’re hosting a gathering or simply enjoying a quiet afternoon. With its straightforward preparation and minimal ingredients, this recipe is both accessible and impressive. Enjoy this cake fresh from the fridge for a delectable, melt-in-your-mouth experience that will have everyone asking for the recipe.