Fluffy Yogurt Cloud Cake (Print Version)
A light and airy dessert with creamy yogurt, delicate sweetness, and cloud-like texture—ideal for elegant occasions.
# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup cornstarch
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon 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 teaspoon vanilla extract
10 - Zest of 1 lemon
→ For Serving
11 - Powdered sugar for dusting
12 - Fresh berries or fruit
# How To Make:
01 - Preheat oven to 325°F. Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides.
02 - Whisk together flour, cornstarch, baking powder, and salt in a bowl. Set aside.
03 - Whisk 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 - Beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
06 - Gently fold one-third of beaten egg whites into batter to lighten, then fold in remaining egg whites in two additions. Do not overmix.
07 - Pour batter into prepared pan and smooth top with spatula.
08 - Bake for 40-45 minutes until set and toothpick inserted in center comes out clean.
09 - Let cool in pan for 10 minutes, then run knife around edge and invert onto wire rack. Peel off parchment and cool completely.
10 - Dust with powdered sugar and serve with berries if desired.
# Expert Tips:
01 -
- The texture is impossibly light, like eating a sweetened cloud that somehow still feels substantial and satisfying
- It strikes that perfect balance between elegant enough for company and simple enough for a Tuesday afternoon craving
02 -
- Room temperature egg whites whip up much faster and hold their air better than cold ones
- Overfolding the egg whites is the most common mistake that turns a cloud cake into a dense sponge
03 -
- Use a clean, dry bowl for whipping egg whites: any fat or grease will prevent them from reaching stiff peaks
- Add a pinch of cream of tartar to your whites if your kitchen is humid or you want extra insurance against deflation