Fluffy Yogurt Cloud Cake (Print View)
A light and airy cake with creamy yogurt and delicate sweetness, offering a cloud-like texture perfect for elegant desserts.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup cornstarch
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 4 large eggs, separated
06 - 3/4 cup granulated sugar, divided
07 - 1/2 cup vegetable oil
08 - 1 cup full-fat Greek yogurt
09 - 1 tsp vanilla extract
10 - Zest of 1 lemon
→ For Serving (optional)
11 - Powdered sugar, for dusting
12 - Fresh berries or fruit
# Method:
01 - Preheat your oven to 325°F. Line the bottom of an 8-inch 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 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 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.
# Insider Tips:
01 -
- The texture is unlike any other cake, almost weightless on the tongue
- It uses simple pantry staples but tastes like something from a bakery
- Perfectly sweet without being cloying, letting the yogurt shine through
02 -
- Every bowl and utensil that touches the egg whites must be completely clean and grease-free
- The ungreased pan sides help the cake climb higher by giving it something to grip
- Overmixing when folding in the whites will deflate the batter completely
03 -
- Separate your eggs while they are cold, then let everything come to room temperature before baking
- A stand mixer makes the egg white step effortless, but a hand mixer works perfectly fine