Fluffy Yogurt Cloud Cake (Printable Version)

A light, airy cake with creamy yogurt and delicate sweetness, offering cloud-like texture perfect for elegant desserts.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup cornstarch
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon 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 teaspoon 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 incredibly light, almost like eating a sweetened cloud
  • It uses pantry staples you probably already have right now
  • The tangy yogurt balances the sweetness perfectly
02 -
  • Do not grease the sides of the pan or the cake wont climb properly
  • Room temperature egg whites whip up much better than cold ones
  • Every oven is different, so start checking at 35 minutes
03 -
  • Make sure your bowl and beaters are completely clean and dry before whipping egg whites
  • The cake is actually better on day two, if you can manage to save any that long

Go Back