Description
This Light & Fluffy Yogurt Cloud Cake is a delicate, airy dessert perfect for those who love a soft and moist sponge with a subtle tang from whole milk yogurt. With its cloud-like texture achieved by carefully folding whipped egg whites into a yogurt-based batter, this cake offers a unique twist on traditional sponge cakes, making it an ideal treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup plain whole milk yogurt
- 3 large eggs, separated
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ cup granulated sugar, divided
- ½ cup all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
For Garnish
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the plain whole milk yogurt, egg yolks, vegetable oil, vanilla extract, and half of the sugar (¼ cup) until the mixture is smooth and well combined.
- Sift and Combine Dry Ingredients: Sift together the all-purpose flour, cornstarch, baking powder, and salt, then gently fold these dry ingredients into the yogurt mixture just until combined, being careful not to overmix to maintain a light batter.
- Whip Egg Whites: In a separate clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until the egg whites become glossy and form stiff peaks.
- Fold Egg Whites into Batter: Carefully fold the whipped egg whites into the yogurt batter in three additions, gently incorporating them to keep the mixture airy and prevent deflation.
- Prepare for Baking: Pour the batter into the prepared cake pan and smooth the top. Lightly tap the pan on the countertop to release any trapped air bubbles.
- Create a Water Bath: Place the cake pan inside a larger baking dish or tray. Pour about 1 inch of hot water into the outer dish to create a water bath, which helps the cake bake evenly and retain moisture.
- Bake the Cake: Bake for 40–45 minutes until the cake is puffed, slightly golden on top, and a toothpick inserted into the center comes out clean.
- Cool the Cake: Turn off the oven and leave the door slightly ajar. Allow the cake to cool inside for 10–15 minutes to prevent sudden temperature changes. Then remove it and let it cool completely on a wire rack.
- Serve: Once cooled, optionally dust the cake with powdered sugar before slicing and serving. Enjoy chilled or at room temperature for the best texture.
Notes
- This cake is best enjoyed chilled or at room temperature for optimal texture and flavor.
- Use full-fat plain yogurt to achieve the best moist and tender crumb.
- Avoid overbeating or deflating the egg whites to keep the cake light and airy.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 11g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg
