Easy Oil-Free Soufflé with Egg Whites and Yogurt

Easy Oil-Free Soufflé with Egg Whites and Yogurt

A moist, fluffy, and mild soufflé. Make this to use up leftover egg whites.

Ingredients: 15 cm round cake pan

Plain yogurt
200 g
Egg whites (or whole eggs)
50 g
50 g
Lemon juice (honey, jam, fruits, rum, or brandy, etc)
to taste, generous amount


1. Preheat the oven to 350°F/180℃. To make the meringue, whip the egg whites, adding 1/3 of the sugar at a time, until it forms stiff peaks.
2. Combine yogurt, lemon juice, and flour in a different bowl and mix with a hand mixer.
3. Add 1/3 of the meringue to the Step 2 mixture and blend well with a hand mixer. Add the remaining 2/3 of meringue and mix lightly with a spatula.
4. Pour the dough into a mold and bake at 350°F/180℃ for 40~45 minutes in a water bath.
5. Let it cool in the pan, chill in the fridge and it's done.
6. A friend baked this soufflé without a hot water bath, so I tried too. The soufflé was light colored, moist and fluffy when baked in a hot water bath. The souffle was brown, crispy and soft without the hot water bath. Both were delicious.
7. [Using whole eggs] It tastes richer if you add 2 egg yolks in Step 2 and 150 g of yogurt.
8. You can also make it with 1 egg yolk (you still use 2 egg whites for meringue) and 180 g of yogurt.
9. You can freeze the leftover egg whites in double-layered cling film. When you make the meringue, microwave the frozen egg whites until they become a sorbet like texture and whip. By doing so, you can make a shiny meringue very quickly. It's handy to have.

Story Behind this Recipe

I had a lot of frozen egg whites. This soufflé is also delicious served chilled and with ice cream.