Why You’ll Love This Recipe

Light & Fluffy Yogurt Cloud Cake is a delicate, airy dessert that melts in your mouth with every bite. Made primarily with yogurt and whipped egg whites, it boasts a subtly tangy flavor and a feather-light texture. This cake is perfect for those who enjoy a not-too-sweet dessert and pairs beautifully with fresh fruit or a dusting of powdered sugar.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

plain yogurt (preferably full-fat)eggsgranulated sugarcornstarchlemon juicevanilla extractbaking powdercream of tartar (optional, for stabilizing egg whites)butter (for greasing the pan)

directions

Preheat your oven to 320°F (160°C). Lightly grease a round cake pan and line the bottom with parchment paper.

Separate the egg yolks and whites into two large bowls.

In the bowl with egg yolks, add yogurt, half of the sugar, vanilla extract, and lemon juice. Mix until smooth.

Sift in cornstarch and baking powder, then stir until fully combined into a creamy batter.

In the separate bowl, add cream of tartar (if using) to the egg whites and beat until foamy. Gradually add the remaining sugar and beat until stiff peaks form.

Gently fold the egg whites into the yogurt mixture in three additions, using a spatula to preserve the airiness.

Pour the batter into the prepared pan and tap gently to release air bubbles.

Place the cake pan into a larger baking dish filled with about 1 inch of hot water (water bath method).

Bake for 45–50 minutes, or until the top is lightly golden and a skewer comes out clean.

Turn off the oven and leave the cake inside for another 15 minutes with the door slightly ajar.

Let it cool completely before unmolding. Dust with powdered sugar or top with fruit if desired.

Servings and timing

This recipe yields approximately 6-8 servings.Preparation time: 20 minutesBaking time: 45–50 minutesCooling time: 1 hourTotal time: 2 hours

Variations

Add citrus zest (lemon, lime, or orange) to enhance the tanginess.

Swirl in fruit purée like blueberry or raspberry before baking for a marbled effect.

Use Greek yogurt for a denser texture and richer flavor.

Top with a dollop of whipped cream or a drizzle of honey.

storage/reheating

Store in the refrigerator in an airtight container for up to 4 days.Best served chilled or at room temperature.This cake is not recommended for freezing, as it may lose its fluffy texture upon thawing.

FAQs

What makes the cake so fluffy?

The whipped egg whites folded into the batter create an airy, cloud-like texture.

Can I use low-fat or non-fat yogurt?

Full-fat yogurt is best for flavor and structure, but low-fat can be used with a slight texture change.

Why do I need a water bath?

The water bath provides gentle, even heat, preventing the cake from cracking or drying out.

Can I make it gluten-free?

Yes, substitute the cornstarch with a gluten-free flour blend or almond flour.

Why did my cake deflate?

Some shrinking is normal, but over-mixing or sudden temperature changes can cause excessive deflation.

Can I flavor it differently?

Absolutely, try almond extract, matcha powder, or cocoa for variations.

Can I make it ahead of time?

Yes, it tastes great the next day after being chilled in the fridge.

Is this cake very sweet?

No, it has a mild sweetness that lets the tang of the yogurt shine.

Can I bake it without the water bath?

You can, but the texture may be less smooth and slightly drier.

What type of pan works best?

A springform pan or non-stick cake pan with parchment lining is ideal.

Conclusion

Light & Fluffy Yogurt Cloud Cake is the ultimate treat for those who appreciate delicate, airy textures and gentle flavors. Easy to make and even easier to love, this cake brings a unique twist to classic baking and is sure to impress at any gathering. Serve it with a flourish, and watch it disappear slice by slice.