Description
This Light & Fluffy Yogurt Cloud Cake is a delicate and airy dessert made with Greek yogurt, whipped egg whites, and a tender crumb. Topped with a lightly sweetened whipped cream, it’s a perfect treat that balances moistness and fluffiness, ideal for any occasion.
Ingredients
For the Cake:
- 1 cup plain yogurt (preferably Greek yogurt)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)
For the Whipped Topping:
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper for easy removal.
- Prepare the Wet Ingredients: In a large mixing bowl, whisk together the yogurt, vegetable oil, and vanilla extract. Add the egg yolks (reserving the whites for later) and sugar. Stir until smooth and well combined.
- Sift the Dry Ingredients: In a separate bowl, sift the all-purpose flour, baking powder, and salt to remove any lumps. Gradually add this dry mixture to the wet ingredients, stirring gently to combine.
- Whisk the Egg Whites: In a clean bowl, whisk the egg whites and cream of tartar (if using) until soft peaks form. Gradually add a tablespoon of sugar and continue whisking until stiff peaks form.
- Fold the Egg Whites: Gently fold the whipped egg whites into the cake batter in two or three additions. Be careful not to deflate the batter to preserve the fluffiness of the cake.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Whipped Topping: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Serve: Once the cake has completely cooled, top it with the whipped cream and serve. Optionally, garnish with fresh berries or a dusting of powdered sugar for added flair.
Notes
- Use Greek yogurt for a richer texture and better structure; regular yogurt may result in a softer cake.
- Make sure to gently fold the egg whites into the batter to maintain the airy texture.
- Allow the cake to cool completely before adding the whipped cream topping to prevent it from melting.
- Cream of tartar is optional but helps stabilize the egg whites, resulting in a lighter cake.
- For an extra touch, add fresh berries or a sprinkle of powdered sugar on top when serving.
