Fluffy Yogurt Cloud Cake (Printer-friendly)
A light, airy cake with creamy yogurt and delicate sweetness, offering cloud-like texture perfect for elegant treats.
# What You’ll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour (120 g)
02 - 1/2 cup cornstarch (60 g)
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 (150 g)
07 - 1/2 cup vegetable oil (120 ml)
08 - 1 cup full-fat Greek yogurt (240 g)
09 - 1 teaspoon vanilla extract
10 - Zest of 1 lemon
→ For Serving
11 - Powdered sugar for dusting
12 - Fresh berries or fruit
# How-To Guide:
01 - Preheat oven to 325°F. Line bottom of 8-inch round cake pan with parchment paper. Leave sides ungreased.
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 dry ingredients into wet mixture until just combined. Do not overmix.
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 - Fold one-third of beaten egg whites into batter to lighten. Gently fold in remaining egg whites in two additions.
07 - Pour batter into prepared pan and smooth top with spatula.
08 - Bake for 40-45 minutes until cake is set and toothpick inserted in center comes out clean.
09 - Let cool in pan for 10 minutes. Run knife around edge, invert onto wire rack, and peel off parchment. Cool completely.
10 - Dust with powdered sugar and serve with berries if desired.
# Expert Advice:
01 -
- The texture is unlike anything else youve baked, literally melting on your tongue
- It uses pantry staples but tastes like something from a fancy patisserie
02 -
- I once greased the pan sides and my beautiful cloud cake collapsed while cooling
- The egg whites must be beaten in a spotless bowl, any trace of yolk or fat will prevent them from reaching stiff peaks
03 -
- Separate your eggs while theyre cold, then let everything come to room temperature before baking
- Use a metal bowl for whipping egg whites, they whip up faster and hold peaks better