Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, yoghurt soufflé cake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Yoghurt Soufflé Cake is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Yoghurt Soufflé Cake is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have yoghurt soufflé cake using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Yoghurt Soufflé Cake:

1. Prepare Bowl 1
2. Take 4 Egg Whites *at room temperature
3. Prepare 1/4 cup Caster Sugar *DO NOT add yet
4. Prepare Bowl 2
5. Prepare 1 cup Unsweetened Greek Yoghurt
6. Get 1/4 cup Caster Sugar
7. Make ready 1 pinch Salt
8. Prepare 1 Lemon Zest
9. Get 1-2 tablespoons Lemon Juice
10. Make ready 4 Egg Yolks *at room temperature
11. Make ready 1/4 cup Plain Flour
12. Make ready 1 tablespoon Corn Starch

Steps to make Yoghurt Soufflé Cake:

1. Preheat oven to 150°C. Line the base and sides of a 18cm round cake tin with baking paper. The baking paper on the sides need to be at least 10cm in height.
2. Note: To help the cake to rise well, butter the baking paper on the sides. Add a small amount of Caster Sugar to coat the sides, shaking out any excess. This is optional, but it can help to avoid the cracked cake top.
3. Place the cake tin in a roasting pan. If you use a springform cake tin, tightly cover the bottom of the cake tin with foil so that water won’t get in.
4. Bowl 1: Beat Egg Whites, using an electric mixer, until soft peaks form. Gradually add Caster Sugar, beating well, until thick and glossy and Sugar is well dissolved.
5. Bowl 2: Using the electric mixer you used to beat Egg Whites, beat the mixture until smooth and creamy. Gradually fold in the Egg White and gently combine.
6. Pour the mixture into the prepared cake tin. Pour boiling water into the roasting pan about 1-2cm deep. Bake for 60 minutes or until cooked through.
7. Turn off the oven. Leave the cake in the oven, with the door ajar for 1 hour, and cool slowly. When it is cool enough (room temperature), place in the fridge to chill in the tin. *Note: When you take out the cake straight away, the cake sinks just like the cake in the above photo.😓 It was supposed to look like the cake below.
8. Once the cake is chilled, it should be firm enough to flip using your hand. Gently peel the baking paper on the bottom, place it on the plate, then remove the paper on the sides.

So that’s going to wrap it up for this special food yoghurt soufflé cake recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!