Fluffy Yogurt Cloud Cake (Printable View)
Light, airy cake with a gentle yogurt tang, ideal for teatime or a refreshing dessert.
# Ingredient List:
→ 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
07 - 1/4 cup vegetable oil
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon lemon zest
→ For Dusting
10 - Powdered sugar
# How to Make It:
01 - Preheat oven to 325°F. Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides.
02 - Whisk together the flour, sugar, baking powder, and salt in a medium bowl until well blended.
03 - Whisk the egg yolks, Greek yogurt, vegetable oil, vanilla extract, and lemon zest in a large bowl until smooth and creamy.
04 - Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix.
05 - In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
06 - Gently fold one-third of the beaten egg whites into the batter to lighten it. Fold in the remaining egg whites carefully, retaining as much air as possible.
07 - Pour the batter into the prepared cake pan and smooth the top evenly.
08 - Bake for 35–40 minutes until the top is golden and a toothpick inserted into the center comes out clean.
09 - Let the cake cool in the pan for 10 minutes. Run a knife around the edges, then invert onto a wire rack. Cool completely before serving.
10 - Dust with powdered sugar before serving if desired. Serve with fresh berries or whipped cream.
# Expert Suggestions:
01 -
- The texture is somewhere between sponge and souffle with a pleasant tang from the yogurt
- It comes together in minutes but looks like something from a fancy bakery window
- You probably have everything in your kitchen right now
02 -
- The ungreased pan sides help the cake climb and rise properly. This little detail makes a huge difference.
- Folding egg whites feels wrong but underfolding is better than overfolding. Some white streaks are okay.
- This cake actually improves after a few hours as the flavors settle and the texture becomes even more tender.
03 -
- Room temperature eggs whip up better and faster so take them out at least 30 minutes before you start
- A splash of cream of tartar in the egg whites helps stabilize them especially on humid days