This Easy Cloud Cake is a light, soft, and delicate dessert that uses only five main ingredients and no flour. It is naturally gluten-free and relies on carefully whipped egg whites to create its airy, cloud-like texture. The cake is creamy and sweet due to the inclusion of Greek yogurt and sweetened condensed milk, and it can be served simply with powdered sugar or topped with fresh strawberries.
Ingredients
- 4 large eggs
- 1 cup (240g) full-fat Greek yogurt
- 1 cup (240g) sweetened condensed milk
- 1 teaspoon vanilla bean paste
- 1 tablespoon cornstarch
- 1 tablespoon powdered sugar (for serving)
- 1 cup (200g) sliced strawberries (for serving)
Instructions
- Preheat the oven to 320°F (160°C). Lightly grease an 8-inch (20cm) springform pan and line the bottom and sides with baking paper. Cover the outside base of the pan with two layers of foil to protect it from water.
- Separate the eggs, placing the whites in a completely clean, grease-free bowl and the yolks in another bowl. Ensure no yolk gets into the whites.
- Add the sweetened condensed milk, Greek yogurt, and vanilla bean paste to the egg yolks. Stir until combined. Sift the cornstarch into the yolk mixture and stir well.
- Beat the egg whites with a hand mixer or stand mixer until stiff peaks form. Do not overbeat them.
- Add the whipped egg whites to the yolk mixture in 3 or 4 batches. Gently fold them in with a metal spoon or spatula, being careful not to lose the air.
- Place the prepared cake pan inside a deep roasting tray. Pour the batter into the cake pan. Carefully pour water into the roasting tray until it reaches just below halfway up the cake pan, ensuring no water splashes into the batter.
- Bake for 45 minutes, or until the cake has risen and the top is golden. Do not open the oven door during baking.
- Turn off the oven and leave the cake inside until it cools completely.
- Refrigerate the cake for at least 2 hours, or overnight, to allow it to set.
- Dust the top with powdered sugar and add sliced strawberries or other fresh fruit. Slice and serve.
Notes
Use a completely clean glass or metal bowl for whipping egg whites to avoid grease interference. Stop whipping once stiff peaks form; overbeating can make the cake dense and rubbery. Fold the egg whites gently to retain air. Use strained, full-fat Greek yogurt and drain any extra liquid. Do not open the oven door while baking to prevent deflation. Allow the cake to cool completely in the turned-off oven before refrigerating. Chill for at least 2 hours before serving.
