Light & Fluffy Yogurt Cloud Cake
This Light & Fluffy Yogurt Cloud Cake is a dreamy, pillowy-soft dessert made with Greek yogurt and whipped egg whites. A healthier, lighter treat that's perfect for any occasion!
Equipment
- Mixing bowls
- Electric mixer
- 8-inch cake pan
- Baking dish (for water bath)
Ingredients
Cake Base
- 1/2 cup plain Greek yogurt full-fat
- 3 large eggs separated
- 1/4 cup sugar
- 1/4 cup cornstarch sifted
- 1/2 tsp vanilla extract
- 1/2 tsp lemon zest optional
- 1/8 tsp salt for egg whites
Instructions
- Preheat oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
- Separate the eggs. In one bowl, beat the egg yolks with yogurt, sugar, vanilla, and lemon zest until smooth.
- Sift in the cornstarch and mix until fully incorporated and lump-free.
- In a clean bowl, beat egg whites with salt until soft peaks form.
- Gently fold the egg whites into the yogurt mixture in three additions, taking care not to deflate the batter.
- Pour the batter into the prepared cake pan. Place it inside a larger pan filled halfway with hot water to create a water bath.
- Bake for 50–60 minutes until the top is lightly golden and the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cake cool inside for 15 minutes before removing.
- Cool completely, then refrigerate for at least 2 hours before serving.
Notes
Best served chilled with fresh fruit or a dusting of powdered sugar. This cake is naturally gluten-free and lower in sugar, making it a lighter dessert option.