Snowy White Yogurt Soufflé to use up Egg Whites

Snowy White Yogurt Soufflé to use up Egg Whites

This is a soufflé cheesecake-like cake made with yogurt and doesn't use cream cheese. You can make this with up to 10 egg whites!

Ingredients: 15 cm round pan

500 g
60 g
Heavy cream
100 ml
Lemon juice
15 g
○Cake flour
20 g
10 g
Egg whites


1. Strain the yogurt (200 g when strained). Combine the strained yogurt, half of the sugar, the heavy cream, and lemon juice. Sift in the ○ ingredients one at a time, mixing well with each addition.
2. In a separate bowl, combine the egg whites and a pinch of the sugar. Make a meringue. Add the remaining sugar in three parts, thoroughly mixing it into the meringue with each addition.
3. Divide the meringue into three portions and fold gently into the mixture from Step 1 one portion at a time. Pour the mixture into the pan and bake in an oven at 170 degrees Celsius for 50 minutes. (Put the pan on a larger sheet filled with hot water for a water bath. So the water doesn't come get into the pan, cover with aluminum.)
4. If a skewer or toothpick inserted in the center comes out clean, it is ready. After removing from the oven, drop onto a table from about 20cm. Once cooled, you can sprinkle with powdered sugar if you like.
5. Done.

Story Behind this Recipe

Because you only use the egg whites, this cake is pure white in color. I find it really hard to use up leftover egg whites. I thought it might be a little too light, so I used heavy cream for a richer taste. The meringue really makes it great.