Have You Tried a Japanese Fluffy Yogurt Cake?
Have You Tried a Japanese Fluffy Yogurt Cake? is a easy Japanese recipe that serves 6. 100 calories per serving. Recipe by Emojoie on YouTube.
Prep: 30 min | Cook: 65 min | Total: 1 hr 50 min
Cost: $2.80 total, $0.47 per serving
Ingredients
- 200 g Greek Yogurt (full‑fat or low‑fat, at room temperature)
- 4 large Eggs (separated, yolks and whites in separate bowls, at room temperature)
- 2 tbsp Granulated Sugar (optional – add only if using lemon juice)
- 1 tbsp Lemon Juice (optional – adds bright flavor)
- 1 tsp Vanilla Extract (recommended for aroma)
- 30 g Cake Flour (sifted; can be substituted with all‑purpose flour)
Instructions
Preheat Oven
Set the oven to 150°C and allow it to preheat fully before baking.
Time: PT10M
Temperature: 150°C
Prepare the Cake Mold
Grease the 15 cm cake mold lightly with butter and line the bottom with parchment paper.
Time: PT5M
Separate Eggs
Separate the egg yolks into one bowl and the whites into another, making sure no yolk gets into the whites.
Time: PT5M
Combine Yolks and Yogurt
Whisk the yolks together with the Greek yogurt, optional lemon juice, and optional sugar until smooth.
Time: PT5M
Incorporate Flour
Sift the cake flour over the yolk‑yogurt mixture and fold gently until just combined.
Time: PT2M
Whip Egg Whites
Using a hand mixer, whisk the egg whites until soft peaks form, add vanilla extract, then continue whipping to stiff, glossy peaks.
Time: PT10M
Fold Meringue into Batter
Add the meringue to the yogurt mixture in three batches, gently folding each addition until fully incorporated.
Time: PT5M
Transfer to Mold
Pour the batter into the prepared mold and smooth the top with a spatula.
Time: PT2M
Bake the Cake
Place the mold in the middle of the oven and bake for 60 minutes.
Time: PT60M
Temperature: 150°C
Invert the Cake Mid‑Bake
At the 30‑minute mark, carefully invert the cake mold (turn it upside down) to prevent the centre from sinking.
Time: PT1M
Check Browning
If after 60 minutes the top is not golden, increase the oven temperature to 180°C and bake for an additional 5 minutes.
Time: PT5M
Temperature: 180°C
Cool and Release
Remove the cake from the oven, let it rest in the mold for 10 minutes, then invert onto a cooling rack to cool completely.
Time: PT10M
Serve
Slice and serve the cake plain or with a dusting of powdered sugar.
Time: PT0M
Nutrition Facts
- Calories
- 100
- Protein
- 5‑6 g
- Carbohydrates
- 9‑10 g
- Fat
- 4 g
- Fiber
- 0 g
Dietary info: Vegetarian, Low‑calorie, Low‑fat
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Greek Yogurt: Regular Yogurt, Skyr
- Instead of Eggs: Egg whites only (use 8 whites)
- Instead of Granulated Sugar: Honey, Maple syrup
- Instead of Lemon Juice: Citric acid solution
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Cake Flour: All‑purpose flour
Equipment Needed
- Mixing Bowl
- Hand Mixer or Whisk
- 15 cm (6 inch) Springform or Cake Mold
- Oven
- Spatula
- Cooling Rack
- Sieve (optional)
Critical Steps — Do Not Skip
- Separate eggs without contaminating the whites.
- Whip egg whites to stiff, glossy peaks without over‑whipping.
- Fold the meringue gently to retain air.
- Invert the cake at the 30‑minute mark to prevent sinking.
- Monitor browning and adjust temperature if needed.
Chef Tips from the Video
- Use room‑temperature yogurt and eggs; this helps the batter rise evenly.
- A pinch of cream of tartar in the egg whites can stabilize the meringue.
- Dust the finished cake with powdered sugar or serve with fresh berries for extra flavor.
Troubleshooting
Cake cracked on the top.
Do not over‑whip the meringue and avoid opening the oven during the first 30 minutes.
Cake sank in the center.
Invert the mold at the 30‑minute mark and ensure the oven temperature is stable.
Cake is dense, not fluffy.
Fold the meringue gently and be sure the egg whites are whipped to stiff peaks.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 1 month.
Room temperature: Can sit at room temperature for up to 1 day, covered.
Make-Ahead Tips
- The cake can be baked a day ahead and stored in the refrigerator.
- Re‑heat gently in a low oven (120°C) for a few minutes before serving if desired.
Frequently Asked Questions
What is the cultural significance and history of Japanese souffle cake in Japanese cuisine?
Japanese souffle cake, known as "Soufflé Pancake" or "Soufflé Cake," originated in the 1970s as a light, airy dessert that showcases the Japanese love for delicate textures. It is often served in cafés and at home as a celebratory treat because its fluffy appearance symbolizes happiness and celebration.
What are the traditional regional variations of Japanese souffle cake in Japan?
In Kansai, the cake is sometimes flavored with matcha or yuzu, while in the Kanto region a plain vanilla version is most common. Some regions add sweet red bean paste (anko) as a filling, creating a hybrid between traditional wagashi and Western-style cake.
How is a Japanese souffle cake traditionally served in Japan?
It is usually served warm, dusted with powdered sugar, and accompanied by fresh fruit, whipped cream, or a drizzle of honey. In cafés, it may be plated with a side of soft‑boiled egg yolk for a sweet‑savory contrast.
During which occasions or celebrations is Japanese souffle cake traditionally enjoyed in Japanese culture?
The cake is popular at birthdays, tea parties, and seasonal festivals such as cherry‑blossom viewing (hanami) because its light texture pairs well with springtime sweets. It is also a favorite for school graduation celebrations.
How does Japanese souffle cake fit into the broader Japanese dessert tradition?
It blends Western baking techniques (whipped egg whites) with Japanese ingredients like yogurt and subtle flavors, reflecting Japan’s post‑war embrace of Western cuisine while maintaining a focus on subtle sweetness and texture.
What are the authentic traditional ingredients for Japanese souffle cake versus acceptable substitutes?
Traditionally the cake uses fresh eggs, cake flour, sugar, butter, and sometimes milk. In this recipe Greek yogurt replaces some of the butter for lower fat, and lemon juice can be added for brightness. Substitutes include regular yogurt, all‑purpose flour, or honey instead of sugar.
What other Japanese dishes pair well with Japanese souffle cake?
Pair it with a cup of matcha tea, a light fruit compote, or a side of sweet red bean paste. For a more indulgent plate, serve with a scoop of vanilla ice cream and fresh berries.
What makes Japanese souffle cake special or unique in Japanese cuisine?
Its ultra‑light, cloud‑like texture achieved by folding whipped egg whites into a yogurt‑based batter sets it apart from denser Japanese cakes like castella. The use of yogurt also adds a subtle tang that balances the sweetness.
How has Japanese souffle cake evolved over time in Japanese culinary culture?
Originally a Western‑inspired dessert, it has been adapted with Japanese flavors such as matcha, yuzu, and black sesame. Modern home cooks also experiment with healthier versions using yogurt or low‑fat dairy, as seen in this recipe.
What are the most common mistakes to avoid when making Fluffy Japanese Yogurt Soufflé Cake?
Common errors include over‑whipping the egg whites, folding the meringue too aggressively, opening the oven too early, and forgetting to invert the cake at the 30‑minute mark. Each of these can cause cracks, dense texture, or a collapsed center.
Why does this Fluffy Japanese Yogurt Soufflé Cake recipe invert the cake at the 30‑minute mark?
Inverting the mold helps the rising batter stay centered and prevents the middle from sinking as the heat causes the cake to expand rapidly. This technique is key to achieving the signature uniform fluffiness.
Can I make Fluffy Japanese Yogurt Soufflé Cake ahead of time and how should I store it?
Yes, the cake can be baked a day ahead. Cool it completely, then wrap it tightly and refrigerate for up to three days. For longer storage, freeze it wrapped in plastic and foil for up to one month.
What does the YouTube channel Emojoie specialize in?
The YouTube channel Emojoie focuses on simple, health‑conscious home cooking videos that showcase easy-to‑make recipes with minimal ingredients, often highlighting low‑calorie and low‑fat options.
How does the YouTube channel Emojoie's approach to Japanese cooking differ from other Japanese cooking channels?
Emojoie emphasizes quick, ingredient‑light adaptations of classic Japanese dishes, prioritizing nutritional balance and accessibility for beginners, whereas many other channels focus on traditional techniques or elaborate presentations.
Last updated: August 31, 2026
