Yogurt Souffle Cake

 

Prep time: 25minutes

Baking time: 40-45minutes

Cool in Oven: 30 minutes

Cool outside Oven: 1 hour and then chill in the fridge for 1hour 

What you will need: 

For the Cake:

* 4 Eggs separated 

* 1/2cup Granulated sugar 

* 1cup Greek yogurt 

* 1tsp Vanilla extract

* 1tsp Lemon juice (fresh lemon)

* 1/2cup Milk 

* 4tbsp All purpose flour

* 2tbsp Cornstarch

For Topping:

* Raspberries for decorating 

* 1tbsp Confectioners sugar for dusting  

   

Putting it together:

1. Separate the eggs into 2 bowls. Preheat oven to 340degrees.

 

2. Line an *" springform pan with parchment paper. 

3. Add the sugar to the egg yolks, beating with a hand whisk until creamy and smooth. 

4. Add the yogurt, vanilla and lemon juice to the mixture and beat until smooth.

 

5. Add the milk and whisk with hand whisk, to combine.

6. Using a sifter, add the flour and cornstarch and sift it on to the mixture. Using hand whisk, whisk until just combined. Do not over-mix. 

7. Using electric mixer, whisk the egg whites until soft peaks form. Gently fold the egg whites into the batter. Do not over-mix. 

8. Pour the batter into the prepared springform pan. Wrap the bottom of the pan with foil. 

   

9. Boil water. Lay the wrapped springform pan on a baking sheet. Pour the hot water around the pan, onto sheet. The water will help preserve the fullness of the cake and prevent it from collapsing too soon. This process is called a "Bain Marie".

 

10. Bake at 340degrees, for 43-46 minutes. Once finished baking, turn oven off, and leave to cool for 30 minutes with oven door slightly ajar. 

Note: I usually put a wooden spoon in the door to keep it very slightly ajar. 

 

11. Leave the cake to cool at room temperature, and then refrigerate for another 1hour to chill. 

12. Can be decorated with raspberries and confectioners sugar, or by drizzling a compote of your choice. Enjoy!

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