Fluffy Yogurt Cloud Cake (Printable)
Light, airy cake with delicate tang from yogurt, ideal for teatime or as a refreshing dessert option.
# Ingredient List:
→ Dry Ingredients
01 - 1 cup all-purpose flour (125 g)
02 - 1/2 cup granulated sugar (100 g)
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3 large eggs, separated
06 - 1 cup plain Greek yogurt, full-fat recommended (240 g)
07 - 1/4 cup vegetable oil (60 ml)
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon lemon zest, optional
→ For Dusting
10 - Powdered sugar, optional
# Steps:
01 - Preheat the 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 medium bowl, whisk together the flour, sugar, baking powder, and salt until well blended.
03 - In a large bowl, whisk together the egg yolks, Greek yogurt, vegetable oil, vanilla extract, and lemon zest until smooth and creamy.
04 - Add the dry ingredients to the wet mixture. Stir gently just until combined, being careful not to overmix.
05 - In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. The whites should stand up firmly when the beaters are lifted.
06 - Gently fold one-third of the beaten egg whites into the batter to lighten the mixture. Fold in the remaining egg whites carefully, using a rubber spatula and retaining as much air as possible.
07 - Pour the batter into the prepared cake pan. Smooth the top with an offset spatula or the back of a spoon.
08 - Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
09 - Let the cake cool in the pan for 10 minutes. Run a thin knife around the edges to loosen, then invert onto a wire rack to cool completely.
10 - Dust generously with powdered sugar before serving. Serve plain or with fresh berries and whipped cream.
# Expert Advice:
01 -
- The texture is unlike any cake you've made, somewhere between a sponge and a soufflé with this incredible tang that keeps you coming back for just one more thin slice
- It needs only pantry staples plus yogurt, comes together in under an hour, and somehow manages to feel fancy enough for company while being simple enough for a Tuesday afternoon
02 -
- Every speck of grease in your bowl will prevent those egg whites from reaching their full fluffy potential, so wash everything in hot soapy water first
- Over-folding after adding the egg whites will deflate the cake, so stop as soon as everything comes together even if it looks a bit uneven
03 -
- The cake is done when the top springs back lightly to the touch and a toothpick comes out clean, but start checking at 35 minutes since ovens vary
- Leftovers keep beautifully in an airtight container, and I actually think it tastes even better on day two when the flavors have had time to settle