Fluffy Yogurt Cloud Cake (Printable)
A light, airy cake with creamy yogurt and delicate sweetness—perfect for elegant desserts.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup (120 g) all-purpose flour
02 - 1/2 cup (60 g) cornstarch
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 4 large eggs, separated
06 - 3/4 cup (150 g) granulated sugar, divided
07 - 1/2 cup (120 ml) vegetable oil
08 - 1 cup (240 g) full-fat Greek yogurt
09 - 1 tsp vanilla extract
10 - Zest of 1 lemon
→ For Serving (optional)
11 - Powdered sugar, for dusting
12 - Fresh berries or fruit
# How To Make It:
01 - Preheat your oven to 325°F (160°C). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper. Do not grease the sides.
02 - In a bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
03 - In a large bowl, whisk the egg yolks with 1/2 cup (100 g) 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 - In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1/4 cup (50 g) sugar and beat until stiff peaks form.
06 - Gently fold one-third of the beaten egg whites into the batter to lighten it, then fold in the remaining egg whites in two more additions. Do not overmix.
07 - Pour the batter into the prepared pan and smooth the top with a spatula.
08 - Bake for 40–45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
09 - Remove from the oven. Let cool in the pan for 10 minutes, then carefully run a knife around the edge and invert onto a wire rack. Peel off the parchment and let cool completely.
10 - Dust with powdered sugar and serve with berries if desired.
# Expert Hints:
01 -
- The texture is genuinely cloud-like, somewhere between soufflé and sponge cake
- It uses everyday ingredients but tastes like something from a fancy patisserie
02 -
- Don't grease the sides of the pan, the batter needs to grip them to rise properly
- The cake will deflate slightly as it cools, this is completely normal and still results in that cloud texture
03 -
- Room temperature ingredients will give you the best result, especially the eggs
- Use a metal bowl for beating egg whites, they whip up better than in glass or plastic