Fluffy Yogurt Cloud Cake (Print)
A light, airy cake featuring creamy yogurt and delicate sweetness with cloud-like texture perfect for elegant desserts.
# What You’ll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup cornstarch
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 4 large eggs, separated
06 - 3/4 cup granulated sugar, divided
07 - 1/2 cup vegetable oil
08 - 1 cup full-fat Greek yogurt
09 - 1 teaspoon vanilla extract
10 - Zest of 1 lemon
→ For Serving
11 - Powdered sugar for dusting
12 - Fresh berries or fruit
# How To Make:
01 - Preheat oven to 325°F. Line bottom of 8-inch round cake pan with parchment paper. Leave sides ungreased.
02 - Whisk together flour, cornstarch, baking powder, and salt in a bowl. Set aside.
03 - Whisk egg yolks with 1/2 cup sugar until pale and creamy. Add oil, yogurt, vanilla extract, and lemon zest. Mix until smooth.
04 - Gently fold dry ingredients into wet mixture until just combined.
05 - Beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
06 - Fold one-third of beaten egg whites into batter to lighten. Fold in remaining egg whites in two additions. Do not overmix.
07 - Pour batter into prepared pan. Smooth top with spatula.
08 - Bake for 40-45 minutes until set and toothpick inserted in center comes out clean.
09 - Let cool in pan for 10 minutes. Run knife around edge and invert onto wire rack. Remove parchment and cool completely.
10 - Dust with powdered sugar. Serve with berries if desired.
# Expert Tips:
01 -
- The texture lives up to its name literally melting against your tongue like sweetened air
- It strikes that perfect balance between impressive enough for guests but simple enough for a Tuesday
02 -
- The egg whites are doing all the heavy lifting here treat them with respect and make sure your bowl is completely greasefree
- Every time I rush the folding step the cake collapses in the center slow and deliberate wins
03 -
- Room temperature eggs separate more easily and whip up faster
- If you see even a drop of yolk in your whites start over it will not work