Fluffy Yogurt Cloud Cake (Print version)

A light, airy cake with creamy yogurt and delicate sweetness, featuring a cloud-like texture perfect for refreshing desserts.

# Ingredient List:

→ 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 (optional)

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

# How To Make It:

01 - Preheat your 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 bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
03 - In a large bowl, whisk the 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 - In a separate clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the 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 - Remove from the oven. 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 Advice:

01 -
  • The texture is unlike any cake you have ever made, somewhere between a sponge and a souffle with this impossibly light crumb that still feels substantial
  • It uses everyday ingredients but transforms them into something that tastes like it came from a fancy European bakery
  • The yogurt keeps it incredibly moist without making it heavy, striking this perfect balance that works for dessert or even breakfast
02 -
  • Not greasing the pan sides is not a mistake, the batter needs to cling to climb and create height
  • Overfolding the egg whites is the number one way to end up with a dense cake instead of a cloud
  • The cake will deflate slightly as it cools, which is completely normal and does not mean you did anything wrong
03 -
  • Room temperature eggs separate more easily and whip up better, so plan ahead and take them out an hour before baking
  • Use a glass or metal bowl for whipping egg whites, plastic can retain traces of fat that prevent proper volume
  • Fold with a silicone spatula using long gentle strokes, scraping the bottom and folding over rather than stirring

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