Ingredients:

Eggs: 3 in number, each weighing 60g (including the shell)

Greek yogurt: 200ml, preferably sugar-free (equivalent to 3/4 cup)

Vegetable oil: 30ml (about 2 tablespoons)

Honey: 15ml (about 1 tablespoon)

All-purpose flour: 20g (about 2 tablespoons)

Cornstarch: 18g (about 2 tablespoons)

Lemon juice: 1 teaspoon

Salt: Just a pinch

Sugar: 60g

Instructions:

To embark on this baking adventure, kick off by preheating your oven to 150 degrees Celsius. The baking pan needs to be lined with baking paper and enveloped with aluminum foil, as the cake will be baked using a hot water bath technique, giving it its trademark texture.

Let’s dive into the process by separating the egg yolks from the whites of three eggs. The yolks go into a bowl where you’ll lightly beat them, then blend in 30 ml of vegetable oil. Stir until you achieve a seamless mixture. The next step is to introduce 200 grams of sugar-free Greek yogurt and 15 ml of honey into the yolk blend, making sure to mix well for uniform flavor distribution.

The dry ingredients come next. Sift 20 grams of all-purpose flour and 18 grams of cornstarch into the mixture. Continue the stirring process until your batter reaches a smooth, lump-free consistency. Once there, you can set the batter aside for a moment.

Turn your attention to the egg whites next. Add a teaspoon of lemon juice and a pinch of salt, then whip at high speed until they begin to froth. Slowly add 60 grams of sugar, doing this in three separate stages while keeping up the beating process. Continue this until the meringue hits a medium peak.

Now it’s time to introduce the meringue to the cake batter. Gently fold a third of the meringue into the batter until combined. Then pour this combined mixture into the remaining meringue. Achieving a homogenous mixture is your aim here. This is accomplished by slowly folding the meringue and batter together, from the bottom upwards, while rotating the bowl in a synchronized motion.

With your batter ready, pour it into the prepared baking pan. Level out the top and give the pan a gentle tap on the counter to release any trapped air bubbles. The baking pan then settles into a tray filled with water, setting up the water bath. Your cake should bake in the preheated oven for approximately 50 minutes.

Once the baking is done, remove the cake from the oven and allow it to cool for about 10 minutes before trying to remove it from the pan. Then you can transfer the cake to a serving plate.

There you have it – your very own ethereal yogurt-based souffle cake, ready to grace your table and delight your palate. Whether it’s a casual afternoon tea or a special celebration, this cake will surely infuse a touch of lightness and elegance into the occasion. Your guests will be left marveling at your culinary skills and the delicate texture of this delightful cake.