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Light & Fluffy Yogurt Cloud Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 28 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://slsrecipes.com/light-and-fluffy-yogurt-cloud-cake-recipe-3/