If you are looking for a light, ethereal baking ritual to brighten your afternoon tea, this healthy souffle yogurt cake is pure elegance.. Combining the airy, melt-in-your-mouth magic of a classic Japanese soufflé with the refreshing, rich profile of Avalon Organic Plain Whole Milk Probiotic Yogurt, this cake is wonderfully cloud-like without feeling heavy. It bakes up into a beautiful, pillowy golden dessert that is as rewarding to slice into as it is to eat, making it a perfect simple pleasure to enjoy with a hot cup of tea or coffee.
Why You Will Love This Cake
Baking a healthy souffle yogurt cake at home gives you all the decadence of a rich cheesecake with a fraction of the calories and fat. Traditional cheesecakes rely heavily on blocks of cream cheese and heavy cream, but swapping those out for probiotic yogurt yields a tender, melt-in-your-mouth crumb that feels refreshing and light.
Because this recipe uses simple pantry staples like eggs, cake flour, and a touch of sugar, it requires minimal effort to prepare. The result is a stunning, café-style dessert that satisfies your sweet tooth while keeping your nutrition goals on track.
Jump to Recipe
Healthy Soufflé Yogurt Cake
Course: DessertCuisine: JapaneseDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
1
hour10
minutesCalories
120
kcalIngredients
Avalon Organic Plain Whole Milk Probiotic Yogurt (3.5% M.F.): 180g
Eggs: 3 large (Separated into whites and yolks)
Fine granulated sugar: 60g
Cake Flour: 40g
Directions
- Temper and Mix the Base
- Carefully separate your egg whites and egg yolks. Place the egg whites into a clean mixing bowl and slide them into the refrigerator to keep chilled (this helps create a more stable meringue later). In a separate large mixing bowl, combine the egg yolks and your Avalon organic yogurt, whisking until smooth and uniform.
- Fold in the Flour
- Add 20g of the granulated sugar and sift the cake flour directly into the yogurt-yolk mixture. Whisk gently just until the flour disappears and a smooth batter forms.
- Whip the Perfect Meringue
- Take your chilled egg whites out of the fridge. Whisk them briefly with your hand mixer until they become frothy, then add the remaining 40g of granulated sugar all at once. Whip on high speed for exactly 30 seconds to quickly build volume, then lower the mixer to low speed and whip for 1 minute to stabilize the air bubbles into soft, glossy, velvety peaks.
- The Gentle Fold
- Add about one-third of your glossy meringue into the yogurt batter and stir gently to lighten it. Then, add the remaining meringue. Switch to a rubber spatula and fold everything together with a light, sweeping hand movement until the color is uniform. Work gently so you do not deflate the precious air trapped in the whites!
- Into the Oven
- Preheat your oven to 150°C (300°F). Line a 15cm round cake pan with parchment paper. Pour the airy batter into the prepared pan, smooth the top surface, and bake for approximately 70 minutes until the top is beautifully golden and springy to the touch.
- Cool and Serve
- Once the cake is done, remove it from the oven. Let it sit for a few minutes to settle, then gently unmold it from the pan. Serve slices warm or thoroughly chilled.
Notes
- Why Your Yogurt Works So Well: Some commercial yogurts rely heavily on gelatin or food starches to stay thick, which can ruin the texture of a baked soufflé cake. Avalon’s clean ingredient profile (just organic milk and active cultures) means it melts into the batter perfectly, while the 3.5% milk fat provides just enough fat to keep the crumb incredibly tender.
The Soft Peak Secret: When whipping the meringue in Step 3, aim for smooth, soft peaks that gently fold over at the tips when you lift the beaters. Over-whipping the egg whites into stiff, dry clumps will cause the delicate cake to crack heavily in the oven and deflate rapidly once cooled.
Simple Elegant Finish: For a stunning, café-style look, dust the top of the cooled cake lightly with powdered sugar just before slicing.
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