Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, yoghurt soufflé cake. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Yoghurt Soufflé Cake is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Yoghurt Soufflé Cake is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have yoghurt soufflé cake using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Yoghurt Soufflé Cake:

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

Instructions 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 with this special food yoghurt soufflé cake recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!