Fluffy Yogurt Cloud Cake (Print View)

A light, airy cake with creamy yogurt and delicate sweetness—perfect for elegant desserts or afternoon treats.

# What You'll 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 Make:

01 - Preheat oven to 325°F. Line bottom of 8-inch round cake pan with parchment paper. Leave sides ungreased to allow proper rising.
02 - Whisk together flour, cornstarch, baking powder, and salt in a bowl. Set aside for later use.
03 - Whisk egg yolks with 1/2 cup sugar until pale and creamy. Add oil, yogurt, vanilla extract, and lemon zest; mix until smooth and fully incorporated.
04 - Gently fold dry ingredients into wet mixture until just combined. Avoid overmixing to maintain light texture.
05 - In clean bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff, glossy peaks form.
06 - Gently fold one-third of beaten egg whites into batter to lighten. Fold in remaining egg whites in two additions, being careful not to deflate the mixture.
07 - Transfer batter to prepared pan. Smooth top with spatula, ensuring even distribution.
08 - Bake for 40-45 minutes until set and toothpick inserted in center comes out clean. The cake should be golden and spring back when touched.
09 - Let cool in pan for 10 minutes. Run knife around edge, invert onto wire rack, and peel off parchment. Cool completely before serving.
10 - Dust with powdered sugar and accompany with fresh berries if desired. Best enjoyed same day but keeps airtight for 2 days.

# Expert Suggestions:

01 -
  • The texture is impossibly light, like eating a sweet scented cloud that still feels substantial enough to satisfy
  • It uses ingredients you probably already have, no hunting down speciality items or fancy equipment
  • The subtle tang from Greek yogurt balances the sweetness so it never feels cloying or heavy
02 -
  • Every bowl and whisk that touches the egg whites must be spotless, even a drop of yolk or grease will prevent them from reaching their full potential
  • Room temperature eggs separate more easily and whip up better than cold ones straight from the fridge
  • The cake will deflate slightly as it cools, this is normal and does not mean anything went wrong
03 -
  • Separate your eggs when they are cold, then let everything come to room temperature before baking for the best results
  • Use a scale if you have one, baking by weight is more accurate and will give you consistent results every time

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