Flourless Yogurt Cake Soufflé (Print Version)

# Ingredients:

01 - 4 large eggs, separated
02 - 1/4 teaspoon fine sea salt
03 - 1/2 cup (100g) sugar
04 - 1 1/4 cups (325g) plain Greek yogurt, 2% fat content or higher
05 - 1 teaspoon pure vanilla extract
06 - 6 tablespoons (50g) cornstarch, potato starch, arrowroot starch, or any combination of these
07 - Icing sugar/powdered sugar (optional, to serve)
08 - Lightly sweetened whipped cream (optional, to serve)
09 - Fresh fruit or berries (optional, to serve)

# Instructions:

01 - Preheat the oven to 325°F (170°C). Tear off a large piece of parchment paper and fit it into a 7-inch (18 cm) round springform or cake pan, ensuring the paper extends at least 1 inch (2.5 cm) above the edges. Flatten creases as much as possible. Use this specific pan size for optimal rise and texture. A larger pan (up to 8-inch/20 cm) will result in a flatter cake.
02 - Using a stand or hand mixer, beat the egg whites with the salt until stiff peaks form. Transfer the beaten egg whites to a separate bowl.
03 - Add egg yolks and sugar to the mixing bowl. Beat on high speed for 3 to 4 minutes until pale yellow and fluffy. Mix in the yogurt and vanilla. Incorporate the starch, continuing to beat until fully combined.
04 - Gently fold the beaten egg whites into the yolk and yogurt mixture in three additions. Fold carefully, leaving small pea-sized pockets of beaten whites. Avoid over-mixing.
05 - Pour batter into the parchment-lined pan. Tap the pan on the counter several times to release air bubbles.
06 - Bake for 40 to 50 minutes, or until the center is no longer liquid when pressed gently, and the edges are nicely browned.
07 - Allow the cake to cool in the pan before removing it. Lift the cake out using the parchment paper and carefully peel it off. Dust with icing sugar and serve with whipped cream or fresh fruit.

# Notes:

01 - Using a combination of starches such as cornstarch, potato starch, or arrowroot starch can enhance the cake's silky texture.
02 - Organic cornstarch ensures non-GMO sourcing for this ingredient.

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