Flourless Yogurt Cake Soufflé

This flourless yogurt cake is pure comfort in a pan with a texture that is almost like a soufflé and a tangy flavor profile that reminds me of my favorite cheesecake. When I want a decadent dessert without feeling weighed down, I make this lightened-up version that skips the cream cheese but never loses that creamy vibe. It is all about simplicity and perfect for dressing up or down, whether I am dusting it with sugar for coffee time or piling on berries for guests.

I first tried this cake as a summer experiment when I had a surplus of Greek yogurt—it immediately became my go-to whenever I craved something creamy that is not too heavy.

Ingredients

• Large eggs separated: using fresh eggs ensures the cake puffs beautifully
• Fine sea salt: brings out all the subtle flavors
• Sugar: for classic sweetness use organic if possible for extra flavor
• Plain Greek yogurt: at least 2 percent fat for that creamy tang and structure I favor full fat for richness
• Pure vanilla extract: warms up all the flavors and makes the kitchen smell amazing
• Cornstarch: potato or arrowroot starch creates that light airy structure you want in this cake organic versions are best when you can find them
• Icing sugar: for dusting brings elegance and a hint of sweetness
• Fresh fruit or berries: for a colorful finish I choose whatever is most ripe and vibrant
• Softly whipped cream: adds a decadent touch without heaviness

Look for the best quality yogurt with a thick consistency and gentle tang and always choose fresh berries that smell sweet and look bright.

Step-by-Step Instructions

Prepare the Pan

Line a seven inch springform or cake pan with parchment paper making sure at least an inch sticks up around the edges this helps keep the cake tall and puffed

Whip the Egg Whites

Beat egg whites and sea salt together using a mixer until stiff peaks form they should look glossy and hold their shape well set them aside carefully

Cream Yolks with Sugar

Mix egg yolks and sugar together on high speed until the mixture turns pale and has doubled in volume about three to four minutes

Blend in Yogurt and Vanilla

Add the Greek yogurt and vanilla extract to the yolk mixture blend until fully smooth and combined

Incorporate Starch

Sprinkle in the cornstarch or other chosen starch keep beating until the mixture is even and no lumps remain

Fold in Egg Whites

Add a third of the whipped egg whites to the batter and gently fold in repeat two more times being careful not to deflate the mixture you want it airy

Fill the Pan and Pop Bubbles

Pour the batter into your lined pan and tap it gently on the counter a couple of times this helps air pockets rise to the top

Bake to Perfection

Transfer to a preheated oven at 325 degrees Fahrenheit bake for forty to fifty minutes the cake should feel set when gently pressed in the center and have golden edges

Cool and Serve

Let the cake cool fully in the pan use the parchment to lift it out then peel off the paper finish with a dusting of sugar and a spoonful of cream or berries

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My absolute favorite thing about this cake is the way it highlights good Greek yogurt I once made it for a small birthday party and my friends could not believe it was flourless—sharing slices full of berries was a real celebration moment.

Storage Tips

Once completely cool transfer leftover cake to an airtight container and refrigerate it keeps fresh for up to three days Be sure to cover well to prevent absorbing any refrigerator smells The cake can also be sliced and frozen just wrap tightly for up to a month and thaw in the fridge when you want a quick treat

Ingredient Substitutions

If you do not have cornstarch potato starch gives a slightly silkier result and arrowroot brings a more delicate crumb Mixing all three is a trick I discovered when running low on staples and made the cake even more soufflé-like You can also swap vanilla for a bit of lemon zest for added tang

Serving Suggestions

This cake is lovely served completely plain dusted with a touch of icing sugar For special occasions spoon lightly whipped cream and heaps of fresh berries over each slice For extra luxury drizzle with honey or serve with citrus segments for brightness

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Frequently Asked Questions

→ What creates the cake's fluffy texture?

The airy texture comes from whipped egg whites gently folded into the batter, allowing it to rise like a soufflé.

→ Can I use different kinds of starch?

Yes, you can use cornstarch, potato starch, arrowroot starch, or a blend. Mixing them can yield a silkier crumb.

→ Which yogurt works best?

Plain Greek yogurt with 2% fat or higher is ideal. It gives a creamy, tangy taste and helps set the cake's structure.

→ How should this dessert be served?

Enjoy it dusted with powdered sugar, topped with whipped cream, or paired with fresh berries for extra flavor and color.

→ Why use a small cake pan?

A 7-inch round pan encourages the best rise and fluffiness. Larger pans can lead to a flatter, denser texture.

→ Do I need special equipment?

A stand or hand mixer helps beat the eggs efficiently, ensuring the light, mousse-like texture of the finished cake.