Yogurt Souffle Cake
A light, fluffy and moist yogurt souffle cake in the style of the famous Japanese cotton/souffle cheesecake. The source entry is a video-only post (Korean-language cooking video: 상큼한 요거트 케이크 만들기 :: 폭신하고 촉촉 :: 요거트 수플레 케이크). No written method was given, so a faithful classic method is provided below. (reconstructed classic method)
Ingredients
| 4 | Eggs, separated |
| 200 g | Plain yogurt |
| 80 g | Granulated sugar |
| 60 g | Cake flour |
| 20 g | Cornstarch |
| 40 g | Neutral oil or melted butter |
| few drops | Lemon juice |
| to taste | Vanilla |
| to taste | Powdered sugar, to dust |
Instructions
(reconstructed classic method)
- Preheat the oven to 160°C (320°F) and line the bottom and sides of a round cake pan with parchment paper. Prepare a larger roasting tray for a water bath.
- Separate the eggs. In a bowl, whisk the egg yolks with the yogurt, a little vanilla and the oil (or melted butter) until smooth. Sift in the flour and cornstarch and whisk to a lump-free batter.
- In a clean bowl, whip the egg whites with a few drops of lemon juice, gradually adding the sugar, until soft, glossy peaks form.
- Fold the meringue into the yolk-yogurt batter in three additions, gently, so the batter stays airy.
- Pour the batter into the prepared pan and tap lightly to release large bubbles. Set the pan inside the roasting tray and pour hot water into the tray to about 2-3 cm up the sides.
- Bake in the water bath for about 55-65 minutes, until the top is golden and the cake is set but still jiggly. Turn off the oven and let the cake rest inside with the door slightly open for 10 minutes to prevent collapsing.
- Remove, cool slightly, unmould and dust with powdered sugar. Serve fluffy and moist.