This “Yogurt Cloud Cake” is a dream come true. It’s incredibly light, fluffy, and has a subtle tang that makes it utterly irresistible. It’s a simple, one-bowl wonder that feels elegant but is surprisingly easy to make.
Light & Fluffy Yogurt Cloud Cake
This cake relies on whipped eggs for its structure and airiness, with yogurt providing incredible moisture and a tender crumb.
Yields: One 8-inch round cake (serves 8-10)
Prep time: 15 minutes
Bake time: 30-35 minutes
Cool time: 1+ hours
Ingredients
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3 large eggs, separated (yolks and whites)
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1 cup (200g) granulated sugar, divided
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1 cup (240g) plain, whole-milk yogurt (Greek or regular)
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½ cup (120ml) vegetable or canola oil
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1 ½ cups (180g) all-purpose flour
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2 teaspoons baking powder
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¼ teaspoon salt
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1 teaspoon vanilla extract
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Zest of 1 lemon (optional, but highly recommended for brightness)
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Optional for dusting: Powdered sugar
Instructions
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Prep & Preheat: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. Do not use a larger pan, as the cake needs the sides to climb.
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Whip the Egg Whites: In a very clean, grease-free bowl, use an electric mixer with the whisk attachment to beat the 3 egg whites on medium-high speed. Once they become foamy, gradually add in ¼ cup (50g) of the sugar. Continue whipping until stiff, glossy peaks form. Set aside.
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Make the Batter Base: In a large mixing bowl, combine the 3 egg yolks, the remaining ¾ cup (150g) of sugar, yogurt, oil, vanilla extract, and lemon zest. Whisk vigorously by hand until the mixture is smooth, pale, and well combined.
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Add Dry Ingredients: Sift the flour, baking powder, and salt directly into the wet ingredients. Gently fold with a spatula until just combined and no dry streaks remain. Do not overmix.
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Fold in the “Cloud”: Take one-third of the whipped egg whites and gently fold it into the batter to lighten it. Then, carefully fold in the remaining egg whites until you have a smooth, light, and airy batter. Be gentle to keep as much air as possible.
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Bake: Pour the batter into the prepared pan and gently smooth the top. Bake for 30-35 minutes, or until the top is a deep golden brown, the edges pull away from the pan, and a toothpick inserted into the center comes out clean.
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Cool Completely (This is Crucial!):
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Let the cake cool in the pan on a wire rack for 15 minutes.
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Then, run a knife around the edge and carefully invert it onto the rack.
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Remove the parchment paper and let the cake cool completely right-side up. This cake is very tender when warm and needs to set.
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Serve: Once completely cool, dust generously with powdered sugar right before serving. It needs no frosting—its light, cloud-like texture is the star.
Helpful Tips for a Perfect Cloud Cake
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Egg White Success: Ensure your bowl and beaters are completely clean and free of any grease, as even a little fat can prevent the whites from whipping properly. Eggs separate best when cold, but the whites whip to a greater volume at room temperature.
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Yogurt Choice: Whole-milk yogurt provides the best richness and moisture. Low-fat will work but may result in a slightly less tender cake. Avoid flavored yogurts.
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The Gentle Fold: When incorporating the egg whites, use a spatula and cut through the center of the batter, folding it over itself. Rotate the bowl as you go. It’s okay if a few faint streaks of white remain; overmixing will deflate the batter.
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No Peeking! Avoid opening the oven door during the first 25 minutes of baking, as the draft can cause the delicate cake to fall.
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Serving Suggestion: For an extra treat, serve with fresh berries and a dollop of lightly sweetened whipped cream. The cake’s simplicity is the perfect canvas for fruit.
Enjoy your slice of heaven! This cake is a testament to how simple ingredients can create something truly magical.