Fluffy Yogurt Cloud Cake

Fluffy Yogurt Cloud Cake

This Fluffy Yogurt Cloud Cake is incredibly light, soft, and airy, with a delicate melt-in-your-mouth texture. Yogurt keeps the cake wonderfully moist while whipped egg whites give it that signature cloud-like crumb. It’s lightly sweet, elegant, and delicious served chilled with fresh berries.

Ingredients

• 4 large eggs, separated
• ¾ cup (180 g) plain Greek yogurt or thick natural yogurt
• ½ cup (100 g) granulated sugar
• ½ cup (60 g) all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon lemon zest, optional
• 1 tablespoon lemon juice
• Powdered sugar, for dusting

Optional toppings

• Fresh strawberries
• Blueberries
• Raspberries
• Whipped cream
• Greek yogurt
• Honey
• Berry sauce
• Lemon curd

Instructions

1. Prepare the oven and pan.
   Preheat your oven to 325°F (165°C). Line the bottom of an 8-inch round cake pan with parchment paper. Lightly grease the sides.

   For the softest, tallest cake, use a pan with fairly high sides.

2. Separate the eggs.
   Carefully separate the eggs, placing the whites in a large, completely clean bowl and the yolks in another bowl.

   Make sure there is no yolk mixed into the whites, as even a small amount of fat can prevent them from whipping properly.

3. Make the yogurt mixture.
   Whisk the egg yolks with the yogurt, vanilla, lemon zest, and lemon juice until smooth.
4. Add the dry ingredients.
   Sift the flour, cornstarch, baking powder, and salt into the yogurt mixture. Whisk gently until you have a smooth, thick batter.

   Don’t overmix once the flour is incorporated.

5. Whip the egg whites.
   Using a clean electric mixer, beat the egg whites on medium speed until foamy.

   Gradually add the sugar while continuing to beat. Increase the speed to medium-high and whip until the egg whites reach soft to medium peaks.

   The meringue should look glossy and hold its shape, but the tip should curl slightly when the whisk is lifted.

6. Fold the meringue into the batter.
   Add about one-third of the whipped egg whites to the yogurt batter. Gently fold with a spatula to lighten the mixture.

   Add the remaining egg whites in two additions, folding gently from the bottom of the bowl upward.

   Don’t stir or beat the mixture, as you want to preserve as much air as possible.

7. Fill the pan.
   Pour the batter into the prepared pan. Gently tap the pan once or twice on the counter to remove any very large air bubbles.
8. Bake.
   Bake for approximately 40–50 minutes, or until the cake is lightly golden on top and the center is set.

   If the top begins browning too quickly, loosely cover it with aluminum foil during the final portion of baking.

9. Cool gradually.
   Turn off the oven and leave the cake inside with the door slightly open for 10–15 minutes.

   This gradual cooling helps minimize sudden shrinking.

10. Cool completely.
    Remove the cake from the oven and let it cool in the pan. Once cool, gently run a thin knife around the edges and remove the cake.
11. Chill.
    For the best texture, refrigerate the cake for at least 1–2 hours before serving. Chilling gives it an especially soft, creamy, cheesecake-like texture.
12. Decorate and serve.
    Dust the top with powdered sugar and serve with fresh berries, whipped cream, yogurt, honey, or your favorite fruit sauce.

Tips for a Perfect Cloud Cake

• Room-temperature eggs whip more easily and produce a better meringue.
• Make sure your mixing bowl and beaters are completely clean and grease-free.
• Don’t overbeat the egg whites. Stiff, dry meringue can be harder to fold in without losing volume.
• Fold gently rather than stirring.
• Use thick yogurt. If your yogurt is very watery, strain it briefly before measuring.
• Don’t open the oven repeatedly while the cake is baking.
• Allow the cake to cool gradually to reduce the chance of collapse.
• A slight shrinkage after baking is normal for this type of airy cake.

Flavor Variations

Lemon Cloud Cake:
Use 1½ teaspoons lemon zest and add another teaspoon of lemon juice.

Vanilla Berry:
Add extra vanilla and serve with strawberries, raspberries, and blueberries.

Coconut Cloud Cake:
Replace 2 tablespoons of the flour with coconut flour and add ¼ cup shredded coconut.

Honey Yogurt Cake:
Replace half of the granulated sugar with honey and serve with Greek yogurt and fresh berries.

Chocolate Cloud Cake:
Replace 2 tablespoons of the flour with unsweetened cocoa powder and add ½ teaspoon espresso powder.

Serving Ideas

For a simple finish, dust the chilled cake with powdered sugar and add a handful of fresh berries.

For a more indulgent dessert, serve each slice with a spoonful of whipped cream, berry sauce, and a drizzle of honey.

You can also turn it into a beautiful strawberry yogurt cloud cake by layering thinly sliced strawberries and lightly sweetened Greek yogurt over each slice.

Storage

Store the cake covered in the refrigerator for up to 3 days.

The cake actually becomes even more tender after chilling, making it an excellent make-ahead dessert.

Makes

8–10 servings

The finished cake should be delicate and airy rather than dense, with a soft yogurt center and a light, fluffy crumb—almost like a cross between a soufflé, cheesecake, and sponge cake.