Fluffy Yogurt Cloud Cake (Printable)
A light and airy cake featuring creamy yogurt, delicate sweetness, and cloud-like texture—perfect for refreshing 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
11 - Powdered sugar, for dusting
12 - Fresh berries or fruit
# How to Make It:
01 - Preheat oven to 325°F (160°C). Line the bottom of an 8-inch 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 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 egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 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 Advice:
01 -
- The texture is impossibly light, like eating a sweetened cloud that actually satisfies
- It uses humble ingredients you probably have right now, no special trips needed
- The yogurt keeps it moist for days, though it rarely lasts that long
02 -
- Do not grease the sides of the pan or the cake will not climb properly and achieve its full height
- Room temperature egg whites whip up much better and hold their peaks longer
- Every fold counts, overmixing will deflate those carefully whipped whites and ruin the texture
03 -
- Separate your eggs while cold but let everything come to room temperature before starting
- Use a clean, dry bowl for whipping whites, any grease or yolk will prevent proper peaks