Yogurt Cloud Cake

Equipment

• 8-inch (20 cm) round cake pan
• Mixing bowls
• Electric mixer
• Rubber spatula
• Fine sieve
• Whisk
• Measuring cups and spoons
• Baking tray (for water bath)
• Parchment paper

Ingredients

For the Cake

• 1 cup (250 g) plain Greek yogurt
• 4 large eggs, separated
• ¼ cup (60 ml) whole milk
• ¼ cup (55 g) unsalted butter, melted
• ¾ cup (90 g) cake flour
• 2 tablespoons cornstarch
• ½ cup (100 g) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• ¼ teaspoon cream of tartar (or a few drops of lemon juice)

Optional Garnishes

• Powdered sugar
• Fresh strawberries
• Blueberries
• Raspberries
• Mint leaves
• Whipped cream
• Honey
• Lemon slices

Optional Garnishes

• Calories: 180 kcal
• Protein: 8 g
• Carbohydrates: 18 g
• Fat: 8 g
• Saturated Fat: 4 g
• Fiber: 0.5 g
• Sugar: 11 g
• Sodium: 110 mg
• Calcium: 10% Daily Value

Instructions

Step 1: Prepare the Pan

1. Preheat the oven to 320°F (160°C) .
2. Line the bottom of an 8-inch cake pan with parchment paper.
3. Wrap the outside with aluminum foil if using a water bath.

Step 2: Mix the Wet Ingredients

1. In a large bowl combine:
2. Greek yogurt
3. Milk
4. Melted butter
5. Egg yolks
6. Vanilla
7. Lemon zest
8. Lemon juice
9. Whisk until smooth.

Step 3: Add Dry Ingredients

1. Sift together:
2. Cake flour
3. Cornstarch
4. Fold into the yogurt mixture until silky and lump-free.
5. Avoid overmixing.

Step 4: Whip the Egg Whites

1. Beat egg whites with salt until foamy.
2. Add cream of tartar.
3. Gradually add sugar while beating.
4. Continue until medium-stiff glossy peaks form.

Step 5: Fold Carefully

1. Fold one-third of the egg whites into the batter.
2. Gently fold in the remaining egg whites using a spatula.
3. Do not stir aggressively.
4. The batter should remain light and airy.

Step 6: Bake

1. Pour batter into the prepared pan.
2. Place the pan inside a larger baking dish.
3. Fill the outer pan halfway with hot water.
4. Bake for 55–65 minutes .
5. The cake should rise beautifully and develop a pale golden top.

Step 7: Cool

1. Turn off the oven.
2. Leave the door slightly open.
3. Allow the cake to cool gradually for 15 minutes.
4. Remove and cool completely before refrigerating for at least one hour.

Notes

Refrigerator: Up to 5 days in an airtight container. Freezer: Up to 2 months. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 180 kcal · Protein: 8 g · Fat: 8 g · Carbohydrates: 18 g · Saturated Fat: 4 g · Fiber: 0.5 g · Sugar: 11 g · Sodium: 110 mg