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Yogurt Cloud Cake Recipe

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4.4 from 53 reviews

This Yogurt Cloud Cake is a light and airy dessert featuring a fluffy texture created by folding whipped egg whites into a yogurt-based batter. Perfectly moist and slightly tangy, it’s a delightful treat that can be enjoyed on its own or topped with whipped cream and fresh berries for added indulgence.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Cake Batter

  • 1 cup plain yogurt
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 4 large eggs, separated
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar (optional)

Optional Toppings

  • Heavy whipping cream
  • Powdered sugar
  • Lemon zest
  • Fresh berries

Instructions

  1. Preheat Oven: Preheat your oven to 350 °F (175 °C). Grease and line an 8‑inch round cake pan with parchment paper to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and seasoning.
  3. Whisk Wet Ingredients: In a large bowl, combine plain yogurt, vegetable oil, vanilla extract, egg yolks, and granulated sugar. Whisk thoroughly until the mixture is smooth and homogenous.
  4. Combine Dry and Wet: Gradually add the dry flour mixture to the wet ingredients. Stir gently just until combined to avoid overmixing, which could toughen the cake.
  5. Whip Egg Whites: In a clean mixing bowl, whisk the egg whites along with cream of tartar (if using) until stiff peaks form. This step is crucial to give the cake its airy cloud-like texture.
  6. Fold in Egg Whites: Carefully fold the whipped egg whites into the batter in two batches. Use a spatula and a gentle folding motion to maintain the airiness of the whites, preventing the batter from deflating.
  7. Bake Cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 25 to 35 minutes, or until the cake turns golden and a toothpick inserted in the center comes out clean.
  8. Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This prevents sogginess and lets the cake set properly.
  9. Optional Serving: Whip heavy cream with powdered sugar and a touch of vanilla extract until soft peaks form. Top the cooled cake with this whipped cream and garnish with fresh berries or lemon zest for added flavor and presentation.

Notes

  • Make sure to use room temperature eggs for better volume when whipping the whites.
  • Folding the egg whites gently is key to retaining the light texture of the cake.
  • Cream of tartar is optional but helps stabilize the egg whites.
  • Use plain yogurt; Greek yogurt can make the batter thicker, adjust flour accordingly if used.
  • For a dairy-free version, substitute yogurt and cream with plant-based alternatives, but texture will vary.
  • The cake is best served the same day but can be refrigerated for up to 2 days, covered tightly.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/yogurt-cloud-cake-recipe/