Description
Light & Fluffy Yogurt Cloud Cake is an airy, melt-in-your-mouth dessert made with yogurt, eggs, and a touch of lemon—perfectly balanced between cheesecake and sponge cake with a delicate tang.
Ingredients
Units
Scale
- 1 cup plain Greek yogurt or whole milk yogurt
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/4 teaspoon cream of tartar or white vinegar
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease and line an 8-inch round cake pan with parchment paper. Place the pan inside a larger baking dish for a water bath.
- In a bowl, whisk together yogurt, egg yolks, vanilla extract, lemon juice, flour, and cornstarch until smooth.
- In a separate clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat to stiff peaks.
- Gently fold the egg white mixture into the yogurt mixture in three additions until fully combined.
- Pour batter into the prepared cake pan. Place the pan in a water bath (fill the outer dish with hot water halfway up the side of the cake pan).
- Bake for 45–50 minutes until set and lightly golden on top. Turn off oven, crack door, and let the cake cool inside for 30 minutes to prevent collapse.
- Remove from oven and let cool completely. Chill in the refrigerator for 1–2 hours before slicing.
- Dust with powdered sugar before serving, if desired.
Notes
- For extra flavor, add a teaspoon of lemon zest or swap vanilla for almond extract.
- Ensure egg whites are beaten to stiff peaks for best volume and texture.
- This cake is best served chilled with fruit or a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 9g
- Sodium: 40mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 90mg