Fluffy Yogurt Cloud Cake (Printer-friendly)

Light, airy cake with delicate tang from yogurt, ideal for teatime or dessert.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3 large eggs, separated
06 - 1 cup plain Greek yogurt, full-fat recommended
07 - 1/4 cup vegetable oil
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon lemon zest, optional

→ For Dusting

10 - Powdered sugar, optional

# How-To Guide:

01 - Preheat oven to 325°F. Line bottom of 8-inch round cake pan with parchment paper, leaving sides ungreased.
02 - Whisk flour, sugar, baking powder, and salt in medium bowl until well blended.
03 - Whisk egg yolks, Greek yogurt, vegetable oil, vanilla extract, and lemon zest in large bowl until smooth.
04 - Add dry ingredients to wet mixture and stir just until combined. Do not overmix.
05 - Beat egg whites with electric mixer in clean bowl until stiff peaks form.
06 - Gently fold one-third of beaten egg whites into batter to lighten. Fold in remaining whites carefully, maintaining air pockets.
07 - Transfer batter to prepared pan, smoothing top evenly with spatula.
08 - Bake 35 to 40 minutes until golden brown and toothpick inserted in center comes out clean.
09 - Let cake rest in pan 10 minutes. Run knife around edges, then invert onto wire rack. Cool completely.
10 - Dust with powdered sugar before serving, if desired. Slice and serve.

# Expert Advice:

01 -
  • The texture is unlike any cake youve made before, literally melting on your tongue with each bite
  • You probably have everything in your kitchen right now, no special trips to the store required
02 -
  • The first time I made this, I greased the pan sides and the cake couldn't climb, resulting in a flatter, denser cake
  • Room temperature egg whites whip up much faster and hold their structure better than cold ones
03 -
  • Make absolutely sure your bowl and beaters are completely clean before whipping egg whites, even a drop of fat will prevent them from reaching stiff peaks
  • This cake actually tastes better on day two as the flavors have time to meld and the texture becomes even more tender

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