Fluffy Yogurt Cloud Cake (Printable)
Light and airy cake with creamy yogurt and delicate sweetness, offering cloud-like texture perfect for elegant desserts.
# Ingredient List:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup cornstarch
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp 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 tsp vanilla extract
10 - Zest of 1 lemon
→ For Serving (optional)
11 - Powdered sugar, for dusting
12 - Fresh berries or fruit
# Directions:
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 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 the dry ingredients into the wet mixture until just combined.
05 - Beat egg whites with an electric mixer on medium speed until soft peaks form. Gradually add remaining 1/4 cup 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 batter into the prepared pan and smooth the top with a spatula.
08 - Bake for 40-45 minutes, or until set and a toothpick inserted in the center comes out clean.
09 - Let cool in the pan for 10 minutes, then carefully run a knife around the edge and invert onto a wire rack. Peel off parchment and cool completely.
10 - Dust with powdered sugar and serve with berries if desired.
# Expert Tips:
01 -
- The texture is honestly unlike anything else, halfway between cake and mousse, and it disappears from plates in seconds.
- It manages to feel fancy and elegant while being surprisingly straightforward to pull off on a Tuesday afternoon.
02 -
- Do not grease the sides of your pan, or the cake will not climb properly and you will lose that beautiful height.
- The egg whites must be beaten to stiff peaks, or the whole structure will collapse in the oven.
03 -
- Room temperature eggs separate more easily and whip up better, so take them out about 30 minutes before you start.
- Any trace of yolk in your egg whites will prevent them from reaching stiff peaks, so be meticulous when separating them.