Fluffy Yogurt Cloud Cake (Printable)

Light, airy cake with yogurt tang, ideal for teatime or dessert. Simple preparation with impressive results.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour (125 g)
02 - 1/2 cup granulated sugar (100 g)
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3 large eggs, separated
06 - 1 cup plain Greek yogurt, full-fat recommended (240 g)
07 - 1/4 cup vegetable oil (60 ml)
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon lemon zest (optional)

→ For Dusting

10 - Powdered sugar (optional)

# How-To Steps:

01 - Preheat the oven to 325°F. Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides.
02 - In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well incorporated.
03 - In a large bowl, whisk together the egg yolks, Greek yogurt, vegetable oil, vanilla extract, and lemon zest until smooth and uniform.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing to prevent toughness.
05 - In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. The whites should hold their shape when the beaters are lifted.
06 - Gently fold one-third of the beaten egg whites into the batter to lighten the mixture. Then carefully fold in the remaining egg whites, using a rubber spatula and retaining as much air as possible.
07 - Pour the batter into the prepared cake pan and smooth the top with an offset spatula.
08 - Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
09 - Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen, then invert onto a wire rack. Allow to cool completely before serving.
10 - Dust generously with powdered sugar before serving, if desired. Slice and enjoy as a light dessert or teatime treat.

# Expert Tips:

01 -
  • The texture is impossibly light while still feeling substantial enough to satisfy a sweet craving
  • You probably have everything in your kitchen right now, no special trips required
  • It manages to be both elegant enough for company and casual enough for Tuesday teatime
02 -
  • The secret to the cloud like texture is folding the egg whites gently any rough handling will deflate them and you'll lose that signature lightness
  • Leave the pan sides ungreased so the batter can climb up the sides as it rises, which helps it maintain height
  • This cake tastes even better on the second day as the flavors have time to meld and the texture becomes even more tender
03 -
  • Room temperature egg whites whip up faster and hold more volume than cold ones
  • Use a completely clean bowl for beating egg whites, any trace of fat will prevent proper whipping
  • The yogurt you choose matters, full fat Greek yogurt gives the best texture and flavor

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