Description
This Light Fluffy Yogurt Cloud Cake is a delicate, airy dessert featuring the tangy richness of Greek yogurt and the lightness of whipped egg whites. Perfect for those seeking a low-fat, moist cake with a subtle vanilla flavor, it’s simple to make and ideal for serving chilled or at room temperature.
Ingredients
Scale
Wet Ingredients
- 1 cup plain Greek yogurt (full fat or 2%)
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 4 large eggs, separated
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)
Optional
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper without greasing to ensure the cake can rise freely.
- Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, granulated sugar, vegetable oil, egg yolks, and vanilla extract until the mixture is smooth and homogenous.
- Add Dry Ingredients: Sift in the all-purpose flour, cornstarch, baking powder, and salt into the wet mixture, then gently fold until just combined to avoid deflating the batter.
- Beat Egg Whites: In a separate, clean bowl, beat the egg whites until they become foamy. Add the cream of tartar if using to stabilize them, and continue beating until stiff peaks form, indicating they are ready to fold in.
- Fold Egg Whites: Gently fold the stiff egg whites into the yogurt batter in three additions, carefully mixing to maintain the airy texture and prevent losing volume.
- Pour and Tap Batter: Pour the batter into the prepared pan. Tap the pan gently on the countertop to release any trapped air bubbles, ensuring even baking.
- Bake: Bake the cake for 45–50 minutes or until the top is lightly golden and a toothpick inserted in the center comes out clean, confirming it is fully baked.
- Cool in Oven: Turn off the oven and crack the oven door slightly. Let the cake cool inside for 15 minutes to help prevent collapse from sudden temperature change.
- Cool Completely and Serve: Remove the cake from the pan once cooled to room temperature. Dust with powdered sugar if desired. Serve chilled or at room temperature for best flavor and texture.
Notes
- This cake is light, airy, and slightly tangy from the yogurt, providing a refreshing dessert option.
- For a citrus twist, add 1 tablespoon of lemon or orange zest to the batter to enhance the flavor profile.
- Best enjoyed on the day it is made to preserve its delicate texture, but it can be stored in the refrigerator for up to 3 days.
