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Yogurt soufflé cake: Soft and easy recipe to make

Whenever I run out of ideas for new cake recipes, I call my friend Noémie! As a mother of 3, I don’t have time to spend hours in the kitchen and I know that with her, recipes are a maximum of 3 steps! So since I discovered this flourless yogurt soufflé cake preparation, I’m the one who suggests that she make it and enjoy it. In addition to being delicious, it’s easy and above all quick to make!

You read that right, yes, there is a quick, flourless soufflé recipe. However, this type of cake seems to require a certain amount of technique.

Prepared with simple and affordable ingredients, the result will be delicious and creamy.

The recipe for yogurt soufflé cake.

Materials

  • Two bowls.
  • A hand mixer.
  • A blender-mixer robot.
  • A round cake tin with or without a base, 16-18 cm in diameter.

Ingredients

  • 4 eggs.
  • 3 tablespoons of powdered sugar or fructose
  • 1 teaspoon baking powder
  • 3 tablespoons of cornstarch
  • 350 g of natural white yogurt such as Greek yogurt, which corresponds to 2 and a half jars of classic yogurt

the preparation

  1. Separate the egg whites from the yolks;
  2. In the bowl of the yolks, add the icing sugar and then mix;
  3. Add the baking powder and cornstarch. Mix everything together;
  4. Pour in the natural white yogurt.

For your information

Preferably use a hand mixer to obtain a more delicate mixture of all the ingredients.

  1. In the bowl with the egg whites, beat them until stiff, preferably with a mixer. First add a pinch of salt;
  2. Gently incorporate the 2 preparations, yolk and egg white, until you obtain a slightly foamy paste.
  3. Place slightly moistened baking paper in a tart mould to prevent the soufflé from sticking and pour the mixture into it.
Ready to cook

Cooking

  1. At 160 degrees, for 30 minutes.
  2. At 140 degrees, for 10 minutes.
  3. Then let cool for another 10 minutes in the oven when it is turned off.
  4. Carefully remove the parchment paper from around the cake without hesitating to tear it. You will notice that the top has come away slightly.
  5. If your soufflé jiggles on both sides when you touch it, then you’ve made it! Sprinkle with icing sugar and serve while still warm – it will only taste better.

Looks like we’re going to bite into the marshmallow!

So if, like me, you prefer to follow the recipes on video, here they are:

For your information

Please note that this video does not mention the essential ingredient to give this truly light and airy side to your soufflé: I am talking about baking powder, of course.

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