Fluffy Yogurt Cloud Cake (Printable Version)
A heavenly light cake with creamy yogurt and cloud-like texture, featuring delicate lemon essence.
# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup cornstarch
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp 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 tsp vanilla extract
10 - Zest of 1 lemon
→ For Serving
11 - Powdered sugar for dusting
12 - Fresh berries or fruit
# How-To:
01 - Preheat oven to 325°F. Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the 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 the dry ingredients into the wet mixture until just combined.
05 - Beat egg whites with an electric mixer 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 the beaten egg whites into the batter to lighten it, then fold in the remaining egg whites in two more additions. Do not overmix.
07 - Pour the batter into the prepared pan and smooth the top with a spatula.
08 - Bake for 40–45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
09 - Let cool in the pan for 10 minutes, then carefully run a knife around the edge and invert onto a wire rack. Peel off the parchment and let cool completely.
10 - Dust with powdered sugar and serve with berries if desired.
# Expert Hints:
01 -
- The texture is impossibly light, like eating sweetened air
- It comes together with ingredients you already have in the fridge
- That moment when you fold in the whites and watch the batter triple in size never gets old
02 -
- Any grease on the pan sides will prevent the cake from climbing properly
- Overmixing when folding in the whites will deflate your cloud
- The toothpick test is crucial, underbaking will make the center collapse
03 -
- Separate your eggs while they're cold, then let everything come to room temperature before mixing
- Use a metal or glass bowl for beating egg whites, plastic can retain invisible grease
- Fold with a light hand using a silicone spatula, sweeping from underneath