Eggs: 3 in number, with each egg weighing 60g, shell inclusive
Greek yogurt: 200ml (equivalent to 3/4 cup), sugar-free preferred
Vegetable oil: 30ml (equivalent to 2 tablespoons)
Honey: 15ml (equivalent to 1 tablespoon)
All-purpose flour: 20g (equivalent to 2 tablespoons)
Cornstarch: 18g (equivalent to 2 tablespoons)
Lemon juice: 1 teaspoon
Salt: a small pinch
The preparation stage starts with preheating your oven to 150 degrees Celsius. To prepare your baking pan, line it with baking paper and cover it with aluminum foil. This is because the cake will be baked using a hot water bath method, which will help achieve its unique texture.
The baking journey begins by separating the yolks from the whites of three eggs. Transfer the egg yolks to a bowl, lightly beat them, and then incorporate 30 ml of vegetable oil. Mix these ingredients until they blend seamlessly. Proceed to add 200 grams of sugar-free Greek yogurt and 15 ml of honey to the yolk mixture, stirring well to ensure an even distribution.
The next step involves sifting 20 grams of all-purpose flour and 18 grams of cornstarch into the mixture. Continue mixing until the batter assumes a smooth consistency. Once achieved, set the batter aside for the time being.
Turn your attention to the egg whites. Add a teaspoon of lemon juice and a pinch of salt, then whip them at high speed until they start to froth. Gradually incorporate 60 grams of sugar, doing this in three separate additions while continuing the beating process. Keep this up until the meringue achieves a medium peak.
With the meringue ready, add a third of it to the cake batter, gently folding it in to combine. Next, pour the mixture into the remaining meringue. The goal is to achieve a uniform mixture. This is done by slowly folding the meringue and the batter together, from the bottom upwards while simultaneously rotating the bowl.
With the batter ready, it’s time to pour it into the prepared baking pan. Smooth out the top and give the pan a gentle tap on the counter to eliminate any trapped air. The baking pan then goes into a tray filled with water, creating a water bath. The cake should bake in the preheated oven for about 50 minutes.
Once baked, remove the cake from the oven and let it cool down for about 10 minutes before attempting to remove it from the pan. You can then transfer the cake to a serving plate.
And there you have it, your very own heavenly cloud-like yogurt souffle cake, ready to be served and enjoyed. Whether it’s a simple afternoon tea or a special celebration, this cake is sure to bring a touch of lightness and elegance to the occasion.