If you are searching for a delightfully airy and soft dessert that feels like biting into a little cloud, this Light & Fluffy Yogurt Cloud Cake Recipe will quickly become your new favorite. Combining the tangy creaminess of yogurt with the ethereal texture of whipped egg whites, this cake is a perfect balance of lightness and subtle sweetness that melts in your mouth. Whether it’s for a special celebration or an everyday treat, this cake impresses without demanding hours in the kitchen or fussy ingredients.
Ingredients You’ll Need
This recipe shines in its simplicity—each ingredient plays a crucial role in creating the cake’s tender crumb, gentle rise, and delicate flavor. Trust me, these essentials are all you need to achieve that signature lightness and moist texture.
- 4 large eggs, separated: Critical for structure and creating the fluffy airiness, with whites whipped to perfection.
- 1/2 cup granulated sugar: Adds just enough sweetness to balance the tang of yogurt.
- 1 cup plain whole milk yogurt (or Greek yogurt): Provides moisture, slight tang, and richness for a tender crumb.
- 1/4 cup vegetable oil: Keeps the cake moist without weighing it down.
- 1 teaspoon vanilla extract: Lends warmth and depth of flavor.
- 1/2 cup all-purpose flour: The base of the cake’s structure, sifted to keep it light.
- 1/4 cup cornstarch: Softens the texture by reducing gluten formation.
- 1/2 teaspoon baking powder: Ensures gentle rising alongside the whipped egg whites.
- 1/4 teaspoon salt: Enhances all the flavors evenly.
- 1/4 teaspoon cream of tartar (optional): Stabilizes the egg whites for extra volume when whipped.
- Powdered sugar for dusting (optional): A lovely, delicate finish that adds a touch of sweetness and elegance.
How to Make Light & Fluffy Yogurt Cloud Cake Recipe
Step 1: Prepare Your Baking Setup
Start by preheating your oven to 325°F (160°C). To ensure the cake releases easily and bakes evenly, line an 8-inch round cake pan with parchment paper on the bottom and sides, but do not grease it. This setup helps maintain the delicate nature of the cake’s surface and texture once it’s baked.
Step 2: Whisk the Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture turns pale and creamy. This step is essential because the sugar helps break down the yolks and introduce air, creating a base that contributes to the cake’s tender texture.
Step 3: Add Yogurt, Oil, and Vanilla
Next, incorporate the yogurt, vegetable oil, and vanilla extract into your egg yolk mixture. Mix these gently until smooth, ensuring a luscious batter that will keep the cake moist and flavorful without heaviness.
Step 4: Sift and Fold in Dry Ingredients
Sift together the all-purpose flour, cornstarch, baking powder, and salt to break up any lumps and evenly distribute the leavening agents. Then carefully stir these into the wet ingredients until just combined—overmixing can lead to a denser cake, so gentle folding is key here.
Step 5: Whip the Egg Whites
In a clean, dry bowl, beat the egg whites until they become foamy. Add cream of tartar if you’re using it to help stabilize the foam, then continue whipping until stiff peaks form. The air trapped in these whipped whites is the secret behind the cake’s signature cloud-like softness.
Step 6: Fold Egg Whites into the Batter
Carefully fold the whipped egg whites into the yolk batter in three additions. Use a rubber spatula and a light hand to fold—this preserves the airiness that makes the cake so incredibly fluffy and delicate.
Step 7: Bake the Cake
Pour the combined batter into your prepared cake pan. Gently tap the pan on the counter a few times to release large air bubbles. For an extra touch of moisture and to avoid cracks, place the cake pan inside a larger dish with hot water (creating a water bath). Bake for 45–55 minutes until the cake is set and a toothpick inserted in the center comes out clean.
Step 8: Cool the Cake Properly
Once baked, turn off the oven, crack the door open slightly, and let the cake cool inside for 15 minutes. This gradual cooling helps prevent the cake from shrinking or collapsing. Then remove it from the oven, cool completely in the pan, invert onto a plate, peel away the parchment, and dust with powdered sugar if desired.
How to Serve Light & Fluffy Yogurt Cloud Cake Recipe
Garnishes
To complement the airy texture and subtle tang of the cake, think fresh berries, a light drizzle of honey, or a sprinkle of toasted nuts. A simple dusting of powdered sugar is often enough to make it look stunning and inviting.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. If you prefer something lighter, serve it alongside fresh fruit salad or a spoonful of lemon curd to highlight the cake’s elegant flavors.
Creative Ways to Present
Looking to wow guests? Layer this cake with thin slices of fruit and whipped cream for a beautiful trifle, or cut it into petite squares and serve as delicate finger desserts with a cup of tea. Its light consistency makes it perfect for inventive plating and festive occasions.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator to keep it moist and fresh. It maintains its flavor best when eaten within 2 days, as the yogurt helps retain moisture but the airy texture works against long shelf life.
Freezing
While this cake can be frozen, the texture may soften slightly upon thawing due to the moisture in the yogurt. If you choose to freeze it, wrap the cake tightly in plastic wrap and place it in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before serving.
Reheating
This cake is best enjoyed cold or at room temperature, so reheating is generally not necessary. If you prefer a warmer slice, let it rest at room temperature after removing from the fridge, or briefly warm in a low-temperature oven for a few minutes.
FAQs
Can I use low-fat or non-dairy yogurt in this recipe?
While whole milk or Greek yogurt provides the best texture and flavor, you can use low-fat or plant-based yogurts, but the cake might turn out less rich and slightly less fluffy.
Why do you use both flour and cornstarch?
The combination of flour and cornstarch keeps the cake tender by balancing structure and softness. Cornstarch reduces gluten formation which helps achieve that cloud-like texture.
Is the water bath necessary?
Using a water bath is optional but highly recommended. It prevents the cake from cracking and helps it bake evenly, producing a much smoother surface and consistent texture.
Can I add flavors like lemon or almond?
Absolutely! Adding lemon zest or a touch of almond extract to the batter enhances the flavor profile and pairs wonderfully with the yogurt’s tang.
How do I know when the cake is done?
The cake is ready when it’s set, springs back lightly to the touch, and a toothpick inserted in the center comes out clean. Avoid opening the oven too early to keep it from collapsing.
Final Thoughts
This Light & Fluffy Yogurt Cloud Cake Recipe is one of those rare finds—simple to make, yet deeply satisfying in every delicate bite. It’s perfect for when you want something elegant without fuss, and I encourage you to try it soon. Whether for a cozy afternoon treat or a special occasion, this cake promises to bring smiles and delighted sighs around your table.
Print
Light & Fluffy Yogurt Cloud Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Asian-Inspired, Fusion
- Diet: Vegetarian
Description
Light & Fluffy Yogurt Cloud Cake is a delicate, airy dessert featuring a tender crumb balanced by tangy whole milk yogurt and sweet vanilla. This Asian-inspired fusion cake is effortlessly whipped up by folding stiffly beaten egg whites into a smooth batter, then baked in a water bath to achieve a jiggly, spongy texture that’s light as a cloud. Perfect for a subtle yet flavorful treat, it’s best enjoyed chilled or at room temperature with an optional dusting of powdered sugar.
Ingredients
Eggs & Sugar
- 4 large eggs, separated
- 1/2 cup granulated sugar
Dairy & Flavorings
- 1 cup plain whole milk yogurt (or Greek yogurt)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional
- 1/4 teaspoon cream of tartar (for egg whites)
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper on the bottom and sides, ensuring not to grease the pan to help the cake rise properly.
- Mix Egg Yolks and Wet Ingredients: In a mixing bowl, whisk the separated egg yolks together with the granulated sugar until the mixture becomes pale and creamy. Then add the whole milk yogurt, vegetable oil, and vanilla extract, mixing until the batter is smooth.
- Add Dry Ingredients: Sift the all-purpose flour, cornstarch, baking powder, and salt into the wet mixture. Stir gently just until combined, being careful not to overmix, which can deflate the batter.
- Whip Egg Whites: In a clean bowl, beat the egg whites until they turn foamy. If using, add the cream of tartar to stabilize the whites. Continue beating until stiff peaks form, indicating the whites hold their shape.
- Fold in Egg Whites: Carefully fold the whipped egg whites into the yolk mixture in three portions. Use a spatula to gently combine, preserving as much air as possible to keep the batter light and fluffy.
- Prepare Water Bath and Bake: Pour the batter into the prepared cake pan and tap gently to release air bubbles. Place this pan inside a larger baking dish and pour hot water into the outer dish to create a water bath, which helps avoid cracks and bakes the cake evenly. Bake for 45 to 55 minutes until the cake is set and a toothpick inserted in the center comes out clean.
- Cool Gradually: Once baked, turn off the oven, crack the door open slightly, and allow the cake to cool inside for 15 minutes. This gentle cooling process helps prevent the cake from shrinking too fast.
- Final Cooling and Serving: Remove the cake from the oven and let it cool completely in the pan. When cool, invert it onto a plate and peel away the parchment paper. Dust with powdered sugar if desired and serve either chilled or at room temperature.
Notes
- For extra flavor, add lemon zest or almond extract to the batter before baking.
- Best enjoyed within 2 days for optimal freshness and texture.
- Store leftover cake in an airtight container in the refrigerator.
