Fluffy Mini Yogurt Soufflé Cakes 

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Ingredients

For the batter:

  • 4 large eggs (separated into yolks and whites)
  • 120g (½ cup) plain yogurt (Greek or regular)
  • 50ml (¼ cup) milk
  • 40g (3 tbsp) unsalted butter (melted)
  • 60g (½ cup) all-purpose flour
  • 20g (2 tbsp) cornstarch
  • 70g (⅓ cup) sugar (divided)
  • 1 tsp vanilla extract
  • ½ tsp lemon juice or vinegar (for egg whites)
  • Pinch of salt

Equipment

  • Muffin tin (non-stick or lined)
  • Mixing bowls (at least 2)
  • Hand mixer or whisk
  • Spatula
  • Sieve (for flour)
  • Baking tray (for water bath optional)

Step 1: Prepare Your Ingredients

Before starting, make sure all ingredients are at room temperature. This helps everything mix smoothly and evenly.

Separate your eggs carefully:

  • Yolks in one bowl
  • Whites in another (make sure no yolk gets into whites)

Why this matters: Egg whites are key to the fluffy texture. Any fat (like yolk) can prevent them from whipping properly.

Step 2: Make the Creamy Base

In the bowl with egg yolks:

  1. Add melted butter and mix gently.
  2. Add milk and yogurt.
  3. Add vanilla extract.
  4. Mix until smooth and creamy.

Now sift in:

  • Flour
  • Cornstarch

Mix until you get a silky batter with no lumps.

👉 The batter should be smooth and slightly thick, like pancake batter but creamier.

Step 3: Whip the Egg Whites (The Most Important Step)

Add a pinch of salt and lemon juice (or vinegar) to the egg whites.

Using a mixer:

  1. Beat on medium speed until foamy.
  2. Gradually add sugar in 2–3 parts.
  3. Continue beating until soft peaks form.

What are soft peaks?

  • When you lift the whisk, the peak gently bends over.
  • Not too stiff, not too runny.

👉 Do NOT overbeat. Overbeaten whites make cakes dense instead of fluffy.

Step 4: Fold the Batter

This step determines how airy your cakes will be.

  1. Take ⅓ of the whipped egg whites and mix it into the yolk batter (this lightens it).
  2. Add the remaining whites in two batches.
  3. Gently fold using a spatula.

Important:

  • Fold, don’t stir
  • Use slow, circular motions
  • Keep as much air as possible

👉 The final batter should be light, airy, and smooth.

Step 5: Prepare the Muffin Tin

  • Lightly grease your muffin tray OR use paper liners.
  • Fill each cup about 80–90% full.

Optional trick:

Tap the tray gently to remove large air bubbles.

Step 6: Bake to Perfection

Preheat oven to 150–160°C (300–320°F).

Option A: Regular baking

  • Bake for 25–30 minutes until golden on top.

Option B (Recommended): Water bath method

  • Place muffin tray in a larger tray.
  • Add hot water halfway up the sides.
  • Bake 30–35 minutes.

👉 Water bath makes cakes softer and prevents cracking.

Step 7: Cooling

  • Turn off oven and leave door slightly open.
  • Let cakes cool inside for 10–15 minutes.

This prevents collapse.

After that:

  • Remove and let cool completely.

Texture & Taste

When done right, these cakes are:

  • Ultra soft
  • Light like clouds
  • Slightly creamy inside
  • Mildly sweet
  • Gently tangy from yogurt

They almost melt when you bite into them.

Tips for Perfect Results

1. Don’t rush egg whites

This is the heart of the recipe.

2. Gentle folding

Rough mixing = flat cakes

3. Low temperature baking

Too hot = cracks or dense texture

4. Use yogurt wisely

  • Greek yogurt = richer texture
  • Regular yogurt = lighter texture

5. Avoid opening oven early

Sudden temperature drop = collapse

Variations

Lemon Flavor

Add:

  • Zest of 1 lemon

Chocolate Version

  • Add 2 tbsp cocoa powder
  • Reduce flour slightly

Cheese Flavor

  • Replace part of yogurt with cream cheese

Vanilla Custard Style

  • Add more milk (slightly)
  • Bake a bit less for creamy center

Serving Ideas

These cakes are perfect with:

  • Powdered sugar on top
  • Honey drizzle
  • Fresh fruits (strawberries, berries)
  • Tea or coffee

For a fancy touch:

Serve warm with whipped cream.

Storage

  • Keep in fridge for up to 3 days
  • Reheat slightly before serving
  • Can be frozen (but texture slightly changes)

Why This Recipe Works

This recipe combines:

  • The structure of sponge cake
  • The creaminess of cheesecake
  • The airiness of soufflé

Egg whites create lift

Yogurt gives softness

Low heat keeps it delicate

It’s a balance of science and technique.

Common Mistakes (And Fixes)

❌ Cakes collapse

✔ Egg whites under/over whipped OR oven opened too early

❌ Dense texture

✔ Overmixing or no air in batter

❌ Cracked tops

✔ Oven too hot

❌ Too wet inside

✔ Underbaked → add 5 more minutes

Final Thoughts

These mini yogurt soufflé cakes look simple, but they feel like something from a bakery. Soft, golden, and incredibly light, they’re one of those desserts that impress everyone without needing complicated ingredients.

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