Fluffy Yogurt Cloud Cake (Print View)
Light, airy cake with delicate yogurt tang, perfect for teatime or refreshing dessert.
# Ingredient List:
→ Dry Ingredients
01 - 1 cup (125 g) all-purpose flour
02 - 1/2 cup (100 g) granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3 large eggs, separated
06 - 1 cup (240 g) plain Greek yogurt, full-fat recommended
07 - 1/4 cup (60 ml) vegetable oil
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon lemon zest (optional)
→ For Dusting
10 - Powdered sugar (optional)
# How to Make:
01 - Preheat the oven to 325°F. Line the bottom of an 8-inch round cake pan with parchment paper, leaving the sides ungreased to help the cake climb and rise properly.
02 - In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well blended and evenly distributed.
03 - In a large bowl, whisk the egg yolks, Greek yogurt, vegetable oil, vanilla extract, and lemon zest until the mixture is smooth and homogeneous.
04 - Add the dry ingredients to the wet mixture and stir just until combined, being careful not to overmix. The batter will be thick.
05 - Using a clean bowl and beaters, beat the egg whites with an electric mixer until stiff peaks form. The whites should stand upright when the beaters are lifted.
06 - Gently fold one-third of the beaten egg whites into the batter to lighten the base. Then carefully fold in the remaining egg whites, using a rubber spatula and lifting motion to preserve as much air as possible.
07 - Transfer the batter to the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
08 - Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
09 - Let the cake cool in the pan for 10 minutes. Run a thin knife around the edges to release, then invert onto a wire rack. Allow to cool completely before serving.
10 - Dust the cooled cake generously with powdered sugar before serving. For enhanced presentation, slice with a serrated knife and serve plain or with fresh berries and whipped cream.
# Expert Advice:
01 -
- The texture is unbelievably light, like eating a sweetened cloud that melts on your tongue
- Its one of those rare desserts that feels indulgent but wont leave you feeling weighed down after dinner
02 -
- Room temperature egg whites whip up faster and hold their structure better than cold ones
- Overfolding the egg whites is the quickest way to deflate your cake, so stop when you still see a few white streaks
03 -
- Use full-fat Greek yogurt for the richest texture and most pronounced tang
- A completely grease-free pan and spotless bowl are nonnegotiable for proper egg white volume