Description
This Light & Fluffy Yogurt Cloud Cake is a delicate and airy chiffon-style dessert perfect for any occasion. Made with yogurt, egg whites, and a hint of lemon, it delivers a moist, tangy flavor with an ethereal texture that melts in your mouth. Baked in a water bath to ensure even cooking and a tender crumb, it’s a healthier alternative to traditional cakes, boasting a balanced sweetness and a light finish.
Ingredients
Scale
Wet Ingredients
- 4 large eggs, separated
- 1 cup plain whole milk yogurt (Greek or regular)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
Dry Ingredients
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)
For Serving
- Powdered sugar, for dusting
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (160°C) and line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides to help the cake climb as it bakes.
- Mix yolk batter: In a large bowl, whisk together the egg yolks, yogurt, vegetable oil, vanilla extract, lemon juice, and lemon zest until the mixture is smooth and uniform. Sift in the flour, cornstarch, and salt, then fold gently until just combined to avoid overmixing.
- Beat egg whites: In a separate clean bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar if using, then continue beating until soft peaks form. Gradually add the granulated sugar one tablespoon at a time, beating until stiff, glossy peaks form.
- Combine mixtures: Gently fold the beaten egg whites into the yolk mixture in three additions. Use careful folding motions to maintain the airiness and volume of the batter without deflating it.
- Prepare water bath and bake: Pour the batter into the prepared cake pan and lightly tap on the counter to release any trapped air bubbles. Place the cake pan inside a larger roasting pan, then fill the outer pan with hot water about halfway up the sides to create a steam bath. Bake for 50–60 minutes until the cake is set and the top has turned slightly golden.
- Cool properly: Once done, turn off the oven and crack the oven door. Let the cake cool inside for 15 minutes to avoid collapse. Then remove from the oven and allow it to cool completely before gently inverting it onto a serving plate.
- Serve: Dust the top of the cake with powdered sugar before serving. For extra appeal, you may garnish with fresh berries or whipped cream.
Notes
- For an added flavor dimension, try adding a dash of almond extract or substituting lemon zest with orange zest.
- This cake is best enjoyed chilled, making it a refreshing dessert option during warmer months.
- Pairs beautifully with fresh seasonal berries or a dollop of lightly sweetened whipped cream.
