Description
This Light Fluffy Yogurt Cloud Cake is a delicate, Japanese-inspired dessert featuring a soft and airy texture achieved by folding whipped egg whites into a smooth yogurt batter. With a subtle sweetness and refreshing hints of vanilla and lemon, it’s perfect for those seeking a light yet satisfying treat. Dust with powdered sugar and serve with fresh berries for an elegant finish.
Ingredients
Scale
Yogurt Cake Base
- ¾ cup plain Greek yogurt
- 4 large eggs (separated)
- ¼ cup granulated sugar
- 1½ tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For Serving (Optional)
- Powdered sugar (for dusting)
- Fresh berries (such as strawberries, blueberries, or raspberries)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Line the bottom and sides of a 6-inch or 7-inch round cake pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Yogurt Batter: In a medium bowl, whisk together the egg yolks, plain Greek yogurt, vanilla extract, and cornstarch until the mixture is smooth and free of lumps. This forms the rich base of your cake.
- Whip Egg Whites: In a separate clean bowl, use an electric mixer to beat the egg whites with lemon juice until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form. This step is crucial to achieving the light, airy texture.
- Fold Egg Whites into Batter: Gently fold the beaten egg whites into the yogurt batter in three additions. Use a spatula and fold carefully to maintain the airiness and prevent deflating the mixture.
- Prepare Water Bath and Bake: Pour the batter into the prepared pan and lightly tap the pan to release any trapped air bubbles. Place the cake pan inside a larger baking dish. Pour hot water into the outer dish to create a water bath, helping the cake bake evenly and stay moist. Bake for 45–50 minutes, until the top is lightly golden and the center is set.
- Cool in Oven: Turn off the oven and leave the door slightly ajar. Allow the cake to cool inside for 15 minutes to prevent cracking by gently lowering the temperature.
- Chill and Serve: Remove the cake from the oven and cool completely at room temperature. Then chill in the fridge for at least 1 hour before serving. Dust with powdered sugar and top with fresh berries if desired for a beautiful presentation.
Notes
- Make sure the egg whites are beaten to stiff peaks for the fluffiest texture and best rise.
- Use full-fat Greek yogurt for optimal flavor and cake structure.
- Be gentle when folding the egg whites to retain airiness and achieve the cloud-like texture.
- The water bath ensures even baking and prevents the cake from drying out or cracking.
- Chilling the cake before serving enhances the texture and flavor.
