Japanese-style Yogurt Soufflé Cake!

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That looks like a beautiful Japanese-style Yogurt Soufflé Cake! It’s prized for its incredibly light, “cotton” texture and tangy finish. Since the rest of the recipe wasn’t in your text, I’ve completed it for you below, including the crucial meringue steps and baking instructions.

The Full Recipe

Prep time: 15 mins | Bake time: 60-70 mins | Yield: 1 6-inch cake

Ingredients

The Yolk Mixture (from your list):

  • 3 large egg yolks

  • 240g Plain sugar-free yogurt (Greek or thick natural yogurt)

  • 30g Cake flour (sifted)

  • 10g Corn starch

  • 1 Lemon (zested and 1 tsp juice)

  • 2 pinches Salt

The Meringue:

  • 3 large egg whites (chilled)

  • 50g Granulated sugar (adjust to taste)

  • ½ tsp Cream of tartar (or a few drops of lemon juice)

Instructions

  1. Prep the Base: In a large bowl, whisk the egg yolks and yogurt until smooth. Add the lemon zest, lemon juice, and salt. Sift in the cake flour and corn starch. Whisk until there are no lumps.

  2. Make the Meringue: In a separate clean, oil-free bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the sugar while beating until you reach soft-to-medium peaks. (The peaks should slightly droop when you lift the whisk).

  3. Combine: Gently fold 1/3 of the meringue into the yolk mixture to lighten it. Then, pour that mixture back into the remaining meringue. Use a spatula to fold very gently in a circular motion so you don’t deflate the air bubbles.

  4. The Water Bath (Bain-Marie): Pour the batter into a parchment-lined 6-inch cake pan. Place the pan inside a larger baking tray filled with about 1 inch of hot water. 5. Bake: Bake at 150°C (300°F) for about 60–70 minutes, or until the top is golden brown and a toothpick comes out clean.

  5. Cooling: Turn off the oven and leave the door slightly ajar for 10 minutes to prevent the cake from collapsing due to a sudden temperature change. Chill in the fridge for at least 2 hours before serving.

Pro-Tips for Success

  • Room Temp vs. Cold: Your yogurt should be at room temperature so it incorporates easily, but your egg whites should be cold to create a more stable, fine-pored meringue.

  • Folding is Key: Do not stir! If you stir vigorously, the cake will turn out dense and flat rather than fluffy.

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