Fluffy Yogurt Cloud Cake (Printable)
A light, airy cake with creamy yogurt and delicate sweetness—perfect for refreshing desserts.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup (120 g) all-purpose flour
02 - 1/2 cup (60 g) cornstarch
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 4 large eggs, separated
06 - 3/4 cup (150 g) granulated sugar, divided
07 - 1/2 cup (120 ml) vegetable oil
08 - 1 cup (240 g) full-fat Greek yogurt
09 - 1 teaspoon vanilla extract
10 - Zest of 1 lemon
→ For Serving
11 - Powdered sugar for dusting
12 - Fresh berries or fruit
# Directions:
01 - Preheat your oven to 325°F (160°C). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper. Do not grease the sides.
02 - In a bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
03 - In a large bowl, whisk the egg yolks with 1/2 cup (100 g) sugar until pale and creamy. Add oil, yogurt, vanilla extract, and lemon zest; mix until smooth.
04 - Gently fold the dry ingredients into the wet mixture until just combined.
05 - In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1/4 cup (50 g) sugar and beat until stiff peaks form.
06 - Gently fold one-third of the beaten egg whites into the batter to lighten it, then fold in the remaining egg whites in two more additions. Do not overmix.
07 - Pour the batter into the prepared pan and smooth the top with a spatula.
08 - Bake for 40–45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
09 - Remove from the oven. Let cool in the pan for 10 minutes, then carefully run a knife around the edge and invert onto a wire rack. Peel off the parchment and let cool completely.
10 - Dust with powdered sugar and serve with berries if desired.
# Expert Advice:
01 -
- The texture is somewhere between a sponge cake and a cheesecake, lighter than air but with a satisfying creamy bite that keeps people coming back for seconds
- It uses ingredients you probably already have in your kitchen, making it perfect for those moments when you need something impressive but do not want to run to the store
02 -
- Do not grease the sides of your pan, or the cake will not be able to climb up and rise properly
- Fold the egg whites in gently and patiently, as overmixing will deflate them and ruin that cloud like texture
03 -
- Make sure your bowl and beaters are completely clean before whipping the egg whites, as any grease will prevent them from reaching their full volume
- Room temperature yogurt incorporates more easily into the batter, so take it out of the fridge about 30 minutes before you start baking