Fluffy Yogurt Cloud Cake (Printable)

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

# What You Need:

→ Dry Ingredients

01 - 1 cup (125 g) all-purpose flour
02 - 1/2 cup (100 g) granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3 large eggs, separated
06 - 1 cup (240 g) plain Greek yogurt, full-fat recommended
07 - 1/4 cup (60 ml) vegetable oil
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon lemon zest

→ For Dusting

10 - Powdered sugar

# Steps:

01 - Preheat the oven to 325°F. Line the bottom of an 8-inch round cake pan with parchment paper, leaving the sides ungreased to help the cake climb properly.
02 - In a medium bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly blended.
03 - In a large bowl, whisk the egg yolks, Greek yogurt, vegetable oil, vanilla extract, and lemon zest until smooth and fully incorporated.
04 - Add the dry ingredients to the wet mixture and stir gently just until combined. Avoid overmixing to maintain a tender crumb.
05 - Using a clean bowl and electric mixer, beat the egg whites until stiff peaks form. This creates the signature airy texture.
06 - Gently fold one-third of the beaten egg whites into the batter to lighten the mixture. Carefully fold in the remaining whites, preserving as much air as possible for maximum fluffiness.
07 - Transfer the batter to the prepared cake pan and smooth the top surface evenly with a spatula.
08 - Bake for 35 to 40 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
09 - Allow the cake to rest in the pan for 10 minutes. Run a thin knife around the edges, then invert onto a wire rack to cool completely.
10 - Dust generously with powdered sugar just before serving. Pair with fresh berries or a dollop of whipped cream if desired.

# Expert Advice:

01 -
  • The texture is somewhere between a sponge cake and a cheesecake but lighter than either
  • It comes together with ingredients you probably already have in the refrigerator
  • The slight tang from yogurt balances the sweetness beautifully
02 -
  • Overfolding the egg whites is the mistake most people make and it causes the cake to become dense instead of cloud-like
  • The pan sides must be ungreased or the batter cannot climb and rise properly
  • Cooling completely before cutting is essential or the texture will be gummy in the center
03 -
  • Make sure your bowl and beaters are completely clean before whipping egg whites or they will not reach proper stiffness
  • Room temperature egg whites whip up faster and hold more air
  • The cake is done when the top springs back when lightly touched

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