Yogurt Cloud Cake

Yogurt Cloud Cake

✅ Ingredients

• Wet ingredients

• 3 large eggs (room temp, separated)
• 250 g Greek yogurt (1 cup)
• 65 g sugar (⅓ cup)
• 1 tsp lemon zest
• 1 tsp vanilla (optional)

• Dry ingredients

• 30 g cornstarch (2 tbsp)
• 250 g whole wheat flour or cake flour (2 cups – sifted)

• > Cake flour gives fluffier results, but whole-wheat works too.

• Extras

• Pinch of salt
• Powdered sugar for dusting

🧑‍🍳 Instructions

1️⃣ Prepare

Preheat oven to 150°C / 300°F

Line a round 8-inch cake pan with parchment (bottom + sides)

Separate eggs (yolks in one bowl, whites in another)

2️⃣ Yolks mixture

In a bowl, whisk:

• 3 egg yolks
• Greek yogurt
• Sugar (half of it)
• Lemon zest
• Vanilla

Whisk until smooth.

Sift in:

Flour

Cornstarch

Mix until silky and lump-free (don’t overmix).

3️⃣ Meringue

Beat egg whites + pinch of salt

When frothy, add remaining sugar gradually and beat until:

Soft peaks (not stiff – like shaving foam)

4️⃣ Fold gently

Add meringue to yolk batter in 3 additions, folding gently with a spatula until fluffy and combined.

5️⃣ Bake

Pour batter into prepared pan

Tap lightly to remove bubbles

Place the pan in a water bath (bain-marie)

Bake:

Step Temp Time

Bake 150°C / 300°F 45 minutes

Lower to 120°C / 250°F 30 minutes

Rest inside oven (door closed) — 10 minutes

6️⃣ Cool

Remove from oven

Let cool completely before unmolding

Dust with powdered sugar

🎯 Tips for Success

✔ Room temperature eggs

✔ Don’t over-beat meringue

✔ Fold gently to keep the air

✔ Water bath = extra fluffiness

✔ Chill 1–2 hours for best texture