Japanese Fluffy Cake (Super Easy)
Japanese Fluffy Cake (Super Easy) is a easy Japanese recipe that serves 8. 110 calories per serving. Recipe by Patrick Zeinali on YouTube.
Prep: 20 min | Cook: 1 hr | Total: 1 hr 35 min
Cost: $2.15 total, $0.27 per serving
Ingredients
- 3 pieces Egg Yolks (large, room temperature)
- 1 cup Vanilla Yogurt (plain or vanilla‑flavored, full‑fat for best texture)
- 6 tablespoons All-Purpose Flour (sifted)
- 3 pieces Egg Whites (large, at room temperature)
- 7 tablespoons Granulated Sugar (fine granulated)
Instructions
Combine yolk mixture
In a small mixing bowl, whisk together the 3 egg yolks, 1 cup vanilla yogurt, and 6 tablespoons sifted all‑purpose flour until smooth.
Time: PT5M
Whip egg whites with sugar
In a clean, dry large mixing bowl, add the 3 egg whites. Using a hand mixer or whisk, beat on medium speed while gradually adding 7 tablespoons granulated sugar until soft peaks form.
Time: PT10M
Fold mixtures together
Gently fold the yolk‑yogurt mixture into the whipped egg whites using a spatula, turning the bowl over and over until just combined. Do not over‑mix.
Time: PT5M
Bake the cake
Preheat the oven to 300°F (150°C). Pour the batter into the prepared 8‑inch cake pan (lined with parchment). Bake for about 1 hour, or until a skewer inserted in the center comes out clean.
Time: PT1H
Temperature: 300°F
Cool and serve
Remove the cake from the oven, let it rest in the pan for 10 minutes, then turn out onto a cooling rack. Allow to cool completely before slicing.
Time: PT20M
Nutrition Facts
- Calories
- 110
- Protein
- 6g
- Carbohydrates
- 18g
- Fat
- 2g
- Fiber
- 0.3g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Egg Yolks: Egg yolk powder (reconstituted)
- Instead of Vanilla Yogurt: Plain yogurt + 1 tsp vanilla extract, Greek yogurt
- Instead of All-Purpose Flour: Cake flour, Pastry flour
- Instead of Egg Whites: Aquafaba (chickpea liquid)
- Instead of Granulated Sugar: Caster sugar, Powdered sugar (reduce by half)
Equipment Needed
- Large Mixing Bowl
- Small Mixing Bowl
- Hand Mixer or Whisk
- Spatula
- Measuring Cups and Spoons
- 8‑inch Round Cake Pan
- Oven
- Cooling Rack (optional)
- Parchment Paper (optional)
Critical Steps — Do Not Skip
- Whipping egg whites to soft peaks
- Folding yolk mixture gently to retain air
- Baking at low temperature (300°F) for a full hour
Chef Tips from the Video
- Sift the flour for a lighter texture
- Use room‑temperature eggs for better volume
- Line the pan with parchment paper to prevent sticking and make removal easier
- A light dusting of powdered sugar adds a pretty finish without weighing the cake down
Troubleshooting
Cake collapsed after baking
Avoid opening the oven door early and fold the batter gently to keep air bubbles intact.
Batter is too dense
Make sure the egg whites reach soft peaks and are folded in carefully without over‑mixing.
Cake is undercooked in the center
Check oven temperature with an oven thermometer and extend baking time by 5‑10 minutes if needed.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw at room temperature before serving.
Room temperature: Can sit at room temperature, covered, for up to 2 days.
Make-Ahead Tips
- The cake can be baked a day ahead and kept at room temperature in a sealed container
- Slices freeze well; reheat briefly in a 300°F oven before serving
Frequently Asked Questions
What is the cultural significance and history of Japanese Fluffy Yogurt Cake in Japanese cuisine?
Japanese fluffy cakes, often called "Soufflé Cake" or "Cotton Cake," originated in post‑war Japan as a light, airy dessert that could be made with simple pantry staples. They are popular in tea houses and home kitchens for their delicate texture and subtle sweetness.
What are the traditional regional variations of Japanese Fluffy Yogurt Cake in Japan?
In Kansai, the cake is sometimes flavored with matcha or sakura essence, while in the Kanto region vanilla or citrus flavors are common. Some versions replace yogurt with milk for a slightly denser crumb.
How is Japanese Fluffy Yogurt Cake traditionally served in Japan?
It is typically served plain or dusted with powdered sugar, sliced into bite‑size pieces, and enjoyed with green tea or coffee. Occasionally a thin layer of whipped cream or fresh fruit is added for a modern twist.
What occasions or celebrations is Japanese Fluffy Yogurt Cake traditionally associated with in Japanese culture?
The cake is a popular choice for tea parties, school events, and casual family gatherings because it is easy to make and looks elegant. It is also served during seasonal festivals when a light dessert is preferred.
How does Japanese Fluffy Yogurt Cake fit into the broader Japanese dessert tradition?
It reflects the Japanese emphasis on subtle sweetness, light texture, and minimal ingredients, similar to wagashi sweets that prioritize elegance and balance rather than heavy richness.
What are the authentic traditional ingredients for Japanese Fluffy Yogurt Cake versus acceptable substitutes?
Authentic ingredients are egg yolks, egg whites, plain or vanilla yogurt, all‑purpose flour, and granulated sugar. Acceptable substitutes include plain yogurt with vanilla extract, cake flour for a finer crumb, and aquafaba in place of egg whites for a vegan version.
What other Japanese dishes pair well with Japanese Fluffy Yogurt Cake?
Pair the cake with a cup of Japanese green tea (sencha or matcha), a light fruit compote, or a scoop of vanilla ice cream for contrast. It also goes nicely alongside traditional wagashi like mochi for a mixed‑dessert platter.
What makes Japanese Fluffy Yogurt Cake special or unique in Japanese cuisine?
Its ultra‑light, cloud‑like texture achieved by folding whipped egg whites into a yogurt‑based batter and baking at a low temperature sets it apart from denser Japanese cakes like castella or sponge cake.
What are the most common mistakes to avoid when making Japanese Fluffy Yogurt Cake?
Common errors include over‑mixing the batter, which deflates the whipped whites, adding sugar too quickly, and opening the oven door too early, all of which can cause the cake to collapse.
Why does this Japanese Fluffy Yogurt Cake recipe use a low oven temperature of 300°F instead of a higher temperature?
A low temperature allows the air incorporated in the whipped egg whites to expand slowly, giving the cake its characteristic height and delicate crumb without forming a crust too quickly.
Can I make Japanese Fluffy Yogurt Cake ahead of time and how should I store it?
Yes, the cake can be baked a day ahead. Store it in an airtight container at room temperature for up to two days, or refrigerate for up to three days. For longer storage, wrap tightly and freeze for up to one month.
What does the YouTube channel Patrick Zeinali specialize in?
The YouTube channel Patrick Zeinali focuses on simple, approachable home cooking tutorials that often highlight international dishes made with minimal ingredients and clear step‑by‑step instructions.
How does the YouTube channel Patrick Zeinali's approach to Japanese cooking differ from other Japanese cooking channels?
Patrick Zeinali emphasizes ultra‑simple, four‑ingredient recipes and practical tips for home kitchens, whereas many Japanese cooking channels delve into more traditional techniques and a larger ingredient list.
Last updated: September 6, 2026
