Light & Fluffy Yogurt Cloud Cake Recipe

Prep Time 20 mins
Cook Time 50 mins
Rest Time 30 mins
Total Time 1 hr 40 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 160  C
Servings: 8
Best Season: All Seasons
Description

This Yogurt Cloud Cake is an incredibly light, airy, and delicate dessert made with simple ingredients like yogurt, eggs, and sugar. Its soft, soufflé-like texture melts in your mouth, making it a perfect treat for those who love fluffy, mildly sweet cakes. This recipe creates a beautifully tender cake with a subtle tang from yogurt, ideal for tea time, dessert, or a light snack.

Ingredients
    For the Yogurt Cake Batter
  • 3 large eggs (room temperature)
  • 120 g plain yogurt (full-fat or Greek yogurt)
  • 40 g all-purpose flour (sifted)
  • 40 g cornstarch (sifted)
  • 70 g granulated sugar
  • 30 ml vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • ¼ tsp salt
    • Optional Topping
  • Powdered sugar (for dusting)
  • Fresh berries or strawberries (optional garnish)
Instructions
    Prepare the Baking Pan
  1. 1
    Line a 6–7 inch round cake pan with parchment paper. Ensure the sides are slightly higher than the pan because the cake will rise significantly during baking. Preheat the oven to 160°C.
    2. Separate the Eggs
  2. 2
    Carefully separate the egg whites from the yolks. Place the egg whites in a clean, grease-free mixing bowl. Add the egg yolks to another bowl.
    3. Prepare the Yogurt Base
  3. 3
    In the bowl with the egg yolks, add yogurt, vegetable oil, and vanilla extract. Whisk until the mixture becomes smooth and creamy with no lumps.
    4. Add Dry Ingredients
  4. 4
    Sift the flour and cornstarch into the yogurt mixture. Whisk gently until a smooth batter forms. Make sure the batter is lump-free and silky.
    5. Make the Meringue
  5. 5
    Add lemon juice and salt to the egg whites. Using an electric mixer, beat until foamy. Gradually add the sugar in three batches while continuing to beat. Whip until soft peaks form. The meringue should look glossy and hold a gentle peak.
    6. Combine Batter and Meringue
  6. 6
    Add one-third of the whipped egg whites to the yogurt batter and gently mix to lighten the batter. Then fold in the remaining egg whites using a spatula. Use slow, gentle folding motions to keep the batter airy.
    7. Transfer to the Pan
  7. 7
    Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to release large air bubbles.
    8. Prepare Water Bath
  8. 8
    Place the cake pan into a larger baking tray. Pour hot water into the tray until it reaches halfway up the sides of the cake pan. This water bath method helps keep the cake moist and prevents cracking.
    9. Bake the Cake
  9. 9
    Bake the cake at 160°C for about 50 minutes. The cake should rise and develop a light golden top.
    10. Cool the Cake
  10. 10
    Turn off the oven and leave the cake inside for 10 minutes with the door slightly open. Then remove the cake and allow it to cool completely before removing it from the pan.
    11. Serve
  11. 11
    Dust the top with powdered sugar and garnish with fresh berries if desired. Slice gently and enjoy the soft, cloud-like texture.
Note

Use room temperature eggs
Room temperature eggs whip better and help create a lighter texture.

Do not overmix the batter
Folding gently is important to keep the cake airy and soft.

Water bath is important
The steam helps the cake bake evenly and prevents it from becoming dry.

Storage
Store the cake in an airtight container in the refrigerator for up to 3 days.

Flavor variations
You can add lemon zest, orange zest, or a small amount of matcha powder for different flavors.

Serving suggestion
Serve with whipped cream, honey drizzle, or fresh fruits for extra flavor.

Keywords: fluffy cake, light dessert, easy yogurt cake, airy sponge cake, soft baked dessert
Read it online: https://petitepanini.com/recipe/light-fluffy-yogurt-cloud-cake-recipe/