A light, airy cake with a delicate tang of Greek yogurt and a natural sweetness from honey — perfect for any occasion!
Why You’ll Love This Cake
- Light and airy texture: Thanks to the whipped egg whites folded gently into the batter.
- Tangy sweetness: Greek yogurt and lemon juice add a subtle tang that balances the honey’s natural sweetness.
- Simple ingredients: Uses pantry staples and requires no fancy equipment.
- Versatile: Great as a snack, breakfast cake, or elegant dessert dusted with powdered sugar.
Ingredients
- 3 large eggs (about 60g each, whole with shells)
- 200ml (3/4 cup) Greek yogurt (full fat for best texture)
- 2 tbsp (30ml) vegetable oil
- 1 tbsp (15ml) honey
- 2 tbsp (20g) all-purpose flour
- 2 tbsp (18g) corn starch (cornflour)
- 1 tsp lemon juice
- Pinch of salt
- 60g sugar
Step-by-Step Directions
1. Prep the Oven and Pan
- Preheat your oven to 160°C (320°F).
- Line a 9-inch round cake pan with parchment paper for easy removal.
2. Separate the Eggs
- Carefully separate the egg yolks and whites into two clean bowls. Ensure no yolk gets into the whites to help them whip properly.
3. Mix the Yolk Batter
- Using a whisk or electric mixer, beat the egg yolks with the sugar until the mixture is pale, thick, and creamy. This takes about 3–5 minutes.
- Add Greek yogurt, vegetable oil, honey, and lemon juice to the yolk mixture. Mix until smooth and fully combined.
4. Sift and Fold in Dry Ingredients
- Sift the all-purpose flour and corn starch over the yogurt mixture.
- Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until smooth. Avoid overmixing to keep the batter light.
5. Whip the Egg Whites
- Add a pinch of salt to the egg whites.
- Using an electric mixer or whisk, beat the egg whites until stiff peaks form — the whites should hold firm when you lift the whisk.
6. Fold Whites into Batter
- Carefully fold one-third of the whipped egg whites into the yogurt batter to lighten it.
- Then gently fold in the remaining egg whites in two batches, folding just until no white streaks remain. This preserves the airiness needed for the souffle texture.
7. Bake
- Pour the batter into the prepared pan, smoothing the surface gently.
- Bake for 40–45 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
8. Cool
- Let the cake cool in the pan for 10 minutes.
- Run a knife around the edges, then transfer the cake to a wire rack to cool completely.
Tips for Perfect Soufflé Cake
- Handle egg whites gently: Folding too aggressively will deflate the batter and cause the cake to lose its fluffiness.
- Use room temperature eggs: They whip better and help the batter combine more easily.
- Check oven temperature: A too-hot oven can cause cracking; a too-low temp may result in undercooked centers.
- Serving ideas: Dust the cake with powdered sugar, serve with fresh berries, or a dollop of whipped cream for extra indulgence.
Prep time
About 15 minutes active prep, plus 40–45 minutes baking.
Calories
Approximately 180 calories per serving (serves 8)