Fluffy Yogurt Cloud Cake (Printable)

A light, airy cake with creamy yogurt and delicate sweetness for refreshing desserts.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup cornstarch
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon 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 teaspoon vanilla extract
10 - Zest of 1 lemon

→ For Serving

11 - Powdered sugar for dusting
12 - Fresh berries or fruit

# How To Make It:

01 - Preheat oven to 325°F. Line bottom of 8-inch round cake pan with parchment paper; do not grease 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 dry ingredients into wet mixture until just combined.
05 - Beat egg whites 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 beaten egg whites into batter to lighten. Fold in remaining egg whites in two additions without overmixing.
07 - Pour batter into prepared pan and smooth top with spatula.
08 - Bake for 40 to 45 minutes until set and toothpick inserted in center comes out clean.
09 - Cool in pan for 10 minutes. Run knife around edge and invert onto wire rack. Peel off parchment and cool completely.
10 - Dust with powdered sugar and serve with berries if desired.

# Expert Advice:

01 -
  • The texture is somewhere between a soufflé and a cheesecake but so much easier than either
  • It uses pantry staples you probably already have right now
02 -
  • Do not grease the pan, the batter needs to grip the sides to rise properly
  • Every oven is different, start checking at 35 minutes
03 -
  • Make sure your bowl is completely clean before beating egg whites, any fat will prevent them from whipping
  • Fold gently and stop as soon as the whites are incorporated, overmixing will deflate the cake

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