Fluffy Yogurt Cloud Cake (Print Version)

Light, airy cake with delicate tang from yogurt, perfect for teatime or refreshing dessert.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour (125 g)
02 - 1/2 cup granulated sugar (100 g)
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 (240 g)
07 - 1/4 cup vegetable oil (60 ml)
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon lemon zest, optional

→ For Dusting

10 - Powdered sugar, optional

# How-To Steps:

01 - Preheat oven to 325°F. Line bottom of 8-inch round cake pan with parchment paper; leave sides ungreased to help cake rise properly.
02 - Whisk flour, sugar, baking powder, and salt in medium bowl until evenly combined.
03 - Whisk egg yolks, Greek yogurt, vegetable oil, vanilla extract, and lemon zest in large bowl until smooth and uniform.
04 - Add dry ingredients to wet mixture and stir just until combined; avoid overmixing to maintain tender texture.
05 - Beat egg whites in clean bowl with electric mixer until stiff peaks form, ensuring maximum volume for airy texture.
06 - Gently fold one-third of beaten egg whites into batter to lighten. Fold in remaining whites carefully, retaining as much air as possible.
07 - Pour batter into prepared pan and smooth top. Bake for 35 to 40 minutes until golden and toothpick inserted in center comes out clean.
08 - Let cake cool in pan for 10 minutes. Run knife around edges, invert onto wire rack, and cool completely before serving.
09 - Dust with powdered sugar before serving if desired. Serve with fresh berries or whipped cream.

# Expert Tips:

01 -
  • The texture is impossibly light, like eating a sweetened cloud that still satisfies
  • No butter needed, yet the crumb stays moist and tender for days
  • Simple ingredients you probably have in your kitchen right now
02 -
  • Do not grease the pan sides, the batter needs to grip and climb to achieve maximum height
  • Fold the egg whites in slowly and gently, rushing here deflates the cake
  • The toothpick test is your friend, underbaking leads to a gummy center
03 -
  • Use room temperature eggs for better volume when beating the whites
  • A splash of cream of tartar stabilizes the egg whites in humid weather
  • Ceramic or glass pans may need a few extra minutes

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