A slice of fluffy yogurt cloud cake topped with powdered sugar, fresh raspberries, blueberries, and a sprig of mint on a pink plate.

Light & Fluffy Yogurt Cloud Cake

by

A delicate and airy dessert that melts in your mouth, made with Greek yogurt and a hint of lemon zest for a subtle tang.

Why You’ll Love This Recipe

  • Light and Airy: Perfectly soft with a cloud-like texture.
  • Simple Ingredients: Made with pantry staples like eggs, yogurt, and flour.
  • Versatile: Great as a standalone dessert or paired with fresh fruits.
  • Low-Calorie Treat: A lighter option for dessert lovers.

Ingredients

  • 3 large eggs, separated
  • 65g granulated sugar
  • 250g Greek yogurt
  • 30g all-purpose flour
  • 10g cornstarch
  • Zest of 1 lemon
  • A few drops of lemon juice
  • Powdered sugar (optional, for dusting)

Directions

  1. Prepare the Oven and Pan: Preheat your oven to 320°F (160°C). Line the bottom and sides of a 6-inch (15 cm) round cake pan with parchment paper.
  2. Beat Egg Whites: In a clean, grease-free bowl, beat the egg whites with a few drops of lemon juice until foamy. Gradually add half the sugar (32g), beating until medium peaks form. Set aside.
  3. Mix Egg Yolks: In a separate bowl, whisk the egg yolks with the remaining sugar until pale and creamy. Add the Greek yogurt and lemon zest, mixing until smooth.
  4. Combine Dry Ingredients: Sift the all-purpose flour and cornstarch into the yolk mixture. Stir gently until no lumps remain.
  5. Fold in Egg Whites: Carefully fold the beaten egg whites into the yolk mixture in three additions. Use a spatula and fold gently to avoid deflating the batter.
  6. Prepare for Baking: Pour the batter into the prepared cake pan, smoothing the top. Tap the pan lightly on the counter to release air bubbles.
  7. Water Bath: Place the cake pan inside a larger baking dish. Pour hot water into the larger dish to create a water bath, filling it to about 1 inch (2-3 cm) deep.
  8. Bake: Bake in the preheated oven for 50 minutes. Increase the temperature to 340°F (170°C) and bake for an additional 10 minutes, or until the cake is set and lightly golden on top.
  9. Cool Gradually: Turn off the oven and leave the cake inside with the door slightly ajar for 10 minutes to prevent sudden temperature changes.
  10. Cool and Chill: Remove the cake from the oven and water bath. Cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours or overnight.
  11. Serve: Before serving, dust the top with powdered sugar if desired. Slice and enjoy this light and fluffy yogurt cloud cake.

Servings and Timing

  • Prep Time: 20 minutes
  • Cooking Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Servings: 6-8

Variations

  1. Citrus Twist: Use orange zest instead of lemon for a sweeter flavor.
  2. Berry Addition: Fold in fresh raspberries or blueberries before baking.
  3. Gluten-Free Option: Use gluten-free all-purpose flour and cornstarch.
  4. Chocolate Touch: Add a drizzle of melted dark chocolate before serving.

Storage and Reheating

  • Storage: Refrigerate the cake in an airtight container for up to 3 days.
  • Freezing: Wrap the cake in plastic wrap and foil before freezing for up to 2 months. Thaw in the fridge overnight.

FAQs

1. Can I use plain yogurt instead of Greek yogurt?

Yes, but Greek yogurt adds a creamier texture. If using plain yogurt, ensure it’s thick and strained.

2. Do I need a water bath for this recipe?

Yes, the water bath ensures even baking and prevents cracks.

3. Can I make this cake without lemon zest?

Lemon zest adds flavor, but you can skip it or replace it with vanilla extract.

4. What size pan should I use?

A 6-inch (15 cm) round cake pan works best for this recipe.

5. Can I double the recipe?

Yes, but adjust the baking time accordingly and use a larger pan.

6. Why did my cake deflate?

Deflation can occur due to overmixing or sudden temperature changes. Cool the cake gradually to avoid this.

7. Can I add flavorings like vanilla or almond extract?

Yes, add 1/2 teaspoon of your preferred extract to the yolk mixture.

8. Is this cake suitable for diabetics?

You can use a sugar substitute to make it more diabetic-friendly.

9. How do I know when the cake is done?

The cake is done when it’s lightly golden and set in the center.

10. Can I top it with something besides powdered sugar?

Yes, try fresh fruits, whipped cream, or a light glaze for extra flair.

Conclusion

Light & Fluffy Yogurt Cloud Cake is a simple yet elegant dessert that combines creamy yogurt, zesty lemon, and a soft, airy texture. Perfect for any occasion, it’s a recipe that will impress with its delicate flavors and beautiful presentation. Enjoy it chilled with a dusting of powdered sugar or your favorite topping!

Print
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A slice of fluffy yogurt cloud cake topped with powdered sugar, fresh raspberries, blueberries, and a sprig of mint on a pink plate.

Light & Fluffy Yogurt Cloud Cake

  • Author: Chef Clara
  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 1x
  • Diet: Vegetarian
Print Recipe

Description

A delicate and airy dessert that melts in your mouth, made with Greek yogurt and a hint of lemon zest for a subtle tang.

Ingredients

Scale
  • 3 large eggs, separated
  • 65g granulated sugar
  • 250g Greek yogurt
  • 30g all-purpose flour
  • 10g cornstarch
  • Zest of 1 lemon
  • A few drops of lemon juice
  • Powdered sugar (optional, for dusting)

Instructions

  • Prepare the Oven and Pan: Preheat your oven to 320°F (160°C). Line the bottom and sides of a 6-inch (15 cm) round cake pan with parchment paper.
  • Beat Egg Whites: In a clean, grease-free bowl, beat the egg whites with a few drops of lemon juice until foamy. Gradually add half the sugar (32g), beating until medium peaks form. Set aside.
  • Mix Egg Yolks: In a separate bowl, whisk the egg yolks with the remaining sugar until pale and creamy. Add the Greek yogurt and lemon zest, mixing until smooth.
  • Combine Dry Ingredients: Sift the all-purpose flour and cornstarch into the yolk mixture. Stir gently until no lumps remain.
  • Fold in Egg Whites: Carefully fold the beaten egg whites into the yolk mixture in three additions. Use a spatula and fold gently to avoid deflating the batter.
  • Prepare for Baking: Pour the batter into the prepared cake pan, smoothing the top. Tap the pan lightly on the counter to release air bubbles.
  • Water Bath: Place the cake pan inside a larger baking dish. Pour hot water into the larger dish to create a water bath, filling it to about 1 inch (2-3 cm) deep.
  • Bake: Bake in the preheated oven for 50 minutes. Increase the temperature to 340°F (170°C) and bake for an additional 10 minutes, or until the cake is set and lightly golden on top.
  • Cool Gradually: Turn off the oven and leave the cake inside with the door slightly ajar for 10 minutes to prevent sudden temperature changes.
  • Cool and Chill: Remove the cake from the oven and water bath. Cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours or overnight.
  • Serve: Before serving, dust the top with powdered sugar if desired. Slice and enjoy this light and fluffy yogurt cloud cake.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Method: Baking
  • Cuisine: European-inspired

Keywords: Fluffy Yogurt Cake