Light Japanese-Style Yogurt Soufflé Cake
From the MolalaCook kitchen · 烘焙手記
Light Japanese-Style Yogurt Soufflé Cake
日式乳酪梳乎厘蛋糕
Plain yogurt gives this 6-inch water-bath cake a gentle tang.
▶ Watch the recipe
Before you begin
Three whipped egg whites lift the sponge, and two oven temperatures help it cook through gently. If your yogurt is sweetened, bear in mind that the recipe’s 40 g sugar was developed for unsweetened yogurt.
Method 做法
Line the pan and mix the yogurt
Line the base and sides of a 6-inch fixed-bottom round tin. Leave a strip of baking paper beneath the lining as a lifting sling. Stir the yolks and yogurt together. Sift in the flour and cornstarch, whisk smooth and pass through a sieve.
See this stage at 1:32 →
Whip to a curved peak
Add lemon juice to the egg whites. Beat until foamy, add the sugar gradually, and stop when the meringue holds a peak with a distinctly curved tip.
Fold and fill
Lighten the yogurt batter with a portion of the meringue. Return the mixture to the remaining whites and fold gently until even. Fill the lined tin about four-fifths full.
See this stage at 3:02 →
Bake in two stages
Place the tin in an outer pan of hot water. Bake at 150°C (302°F) for 30 minutes, then at 130°C (266°F) for 30 minutes. Lift the cake out with the paper sling once it can support itself. Serve warm for an airy texture or chill for a firmer slice.
See this stage at 4:31 →
Watch & bake along
Light Japanese-Style Yogurt Soufflé Cake
✦What kind of tin keeps the water out?+
Tools for this recipe
6-inch Fixed-Base Cheesecake Pan
Set this round, fixed-base tin in the outer tray of hot water for the two-stage bake.
CakeLand Fine Strainer · Medium
Pass the yogurt and yolk batter through the mesh before folding in the egg whites.
Stainless Steel Balloon Whisk
Work the flour and cornstarch into the yogurt mixture until smooth.
