Fluffy Yogurt Cloud Cake (Print Version)

A light, airy cake with creamy yogurt and a hint of citrus for a refreshing treat at any time.

# 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 tsp baking powder
04 - 1/4 tsp salt

→ Wet Ingredients

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

→ For Dusting

10 - Powdered sugar (optional)

# How to Make It:

01 - Preheat the 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 medium bowl, whisk together the flour, sugar, baking powder, and salt until well blended.
03 - In a large bowl, whisk together the egg yolks, Greek yogurt, vegetable oil, vanilla extract, and lemon zest until smooth and creamy.
04 - Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix.
05 - In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
06 - Gently fold one-third of the beaten egg whites into the batter to lighten it. Then carefully fold in the remaining egg whites, retaining as much air as possible.
07 - Pour the batter into the prepared cake pan and smooth the top with a spatula.
08 - Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
09 - Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert onto a wire rack. Cool completely.
10 - Dust with powdered sugar before serving, if desired. Serve with fresh berries or whipped cream.

# Expert Hints:

01 -
  • The texture is unlike anything else, somewhere between a souffle and a sponge cake, impossibly light yet satisfyingly substantial
  • It uses ingredients you probably already have, yet transforms them into something that feels like a special occasion dessert
02 -
  • Do not grease the sides of the pan, the cake needs to climb up bare walls to achieve its maximum height and airy structure
  • The egg whites must be beaten to absolutely stiff peaks, soft peaks will deflate and you will lose that signature cloud texture
  • Let the cake cool completely before removing from the pan or attempting to slice it, warm cake will collapse under its own weight
03 -
  • Separate your eggs while they are cold but let them come to room temperature before whipping the whites for maximum volume
  • Use a metal or glass bowl for whipping egg whites, plastic can retain hidden oils that prevent proper whipping
  • Fold with a light hand, imagining you are lifting clouds rather than mixing batter, and stop the moment you no longer see white streaks

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