Fluffy Yogurt Cloud Cake (Printable)
Light, airy cake with yogurt tang, ideal for teatime or dessert. Simple preparation with impressive results.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
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
07 - 1/4 cup vegetable oil
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon lemon zest
→ For Dusting
10 - Powdered sugar, optional
# How To Make It:
01 - Preheat the oven to 325°F. Line the bottom of an 8-inch round cake pan with parchment paper, leaving the sides ungreased to help the cake climb properly.
02 - In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well incorporated.
03 - In a large bowl, whisk the egg yolks, Greek yogurt, vegetable oil, vanilla extract, and lemon zest until completely smooth and emulsified.
04 - Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix to maintain a tender crumb.
05 - Using a clean bowl and electric mixer, beat the egg whites until stiff peaks form. This is crucial for the cake's airy texture.
06 - Gently fold one-third of the beaten egg whites into the batter to lighten the base. Then carefully fold in the remaining egg whites, retaining as much air as possible for maximum fluffiness.
07 - Pour the batter into the prepared cake pan and smooth the top with a spatula.
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, then run a knife around the edges and invert onto a wire rack. Allow to cool completely.
10 - Dust generously with powdered sugar before serving, if desired. Slice and enjoy as a light dessert or teatime treat.
# Expert Tips:
01 -
- The tangy yogurt cuts through the sweetness just enough to make each bite feel refreshing rather than cloying
- You probably have everything in your kitchen right now, making it perfect for unexpected guests or midnight cravings
02 -
- Any grease in your bowl or beaters will prevent egg whites from reaching stiff peaks, so wipe everything with vinegar first if you are unsure
- Folding is not stirring, and the difference in texture is dramatic between a gently folded and overmixed batter
03 -
- Separate your eggs while they are still cold, then let everything come to room temperature before starting
- If you see any yolk in your whites, use them for scrambled eggs and start over with fresh whites for best results