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Baking
Yogurt Soufflé Cake
A delicate and airy dessert made without flour or gelatin, easily prepared from simple ingredients.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Separate the room-temperature eggs into whites and yolks. Add the sugar to the yolks and whisk until the granules dissolve and the mixture becomes pale.
2
Stir in the baking powder and cornstarch. Pour in the yogurt and mix well until combined.
3
Next, whip the egg whites until stiff peaks form—about 15 minutes.
4
Gently fold the whipped whites into the yolk mixture, stirring carefully to maintain the airy texture.
5
Line a baking pan with parchment paper and pour in the batter. Bake in a preheated oven at 170 °C (340 °F) for 30–40 minutes.
6
Remove the finished cake, let it cool, and peel off the paper.
7
Dust with powdered sugar, slice, and serve with tea.
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