Yogurt Soufflé Cake

Steps

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1. 1
   Separate the egg whites from the yolks. Place whites in a large bowl for whipping and yolks into the bowl with yogurt. Refrigerate the whites until ready to use.
   ▶ ≈0:00
2. 2
   Make the egg yolk batter: mix the yolks and yogurt thoroughly, then add granulated sugar and mix well.
   ▶ ≈0:16
3. 3
   Sift the cake flour into the yolk mixture to prevent lumps. Mix thoroughly until smooth.
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4. 4
   Using a handheld mixer on high speed, beat the egg whites for 30 seconds until foamy. Add all the sugar and beat on high for another 30 seconds. Finish by beating on low speed for 1 minute until stiff peaks form.
   ▶ ≈0:35
5. 5
   Combine the batters: fold one scoop of meringue into the yolk mixture with firm strokes. Add a second scoop and fold gently.
   ▶ ≈0:49
6. 6
   Pour the yolk batter back into the meringue bowl. First fold gently with a whisk until partially combined, then switch to a rubber spatula and fold from bottom to top until fully blended.
   ▶ ≈1:04
7. 7
   Pour the batter into a 15cm cake pan. Drop the pan gently 2–3 times from a slight height to release large bubbles. Use a skewer to swirl through the batter and pop any remaining large air pockets.
   ▶ ≈1:18
8. 8
   Set up a water bath: place a heat-resistant baking dish on a sheet pan and line with 2–3 sheets of parchment paper. Set the cake pan in the dish and pour hot water to the edge of the baking dish.
   ▶ ≈1:32
9. 9
   Bake in a preheated 150°C oven for 60 minutes until the cake is set at the edges but still slightly jiggly in the center with a custard-like texture.
   ▶ ≈1:40