Introduction
What if dessert could be incredibly light, pillowy-soft, and not overly sweet — almost like biting into a cloud? Yogurt Cloud Cake is exactly that. This delicate cake has a custard-like interior with a gently airy, sponge-like texture, thanks to whipped egg whites and creamy yogurt. It requires only a few simple ingredients and delivers a beautiful dessert that feels elegant but effortless.
Inspired by the texture of Japanese soufflé cheesecakes and yogurt-based Mediterranean cakes, this recipe is light, refreshing, and naturally lower in fat than traditional cakes. It’s perfect as a delicate afternoon treat, after-dinner dessert, or a brunch table centerpiece.
Ingredients List
Main Ingredients
- 1 cup (240g) plain Greek yogurt or natural yogurt
- 3 large eggs, separated
- 1/2 cup (100g) sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (or flour)
- 1 tablespoon lemon juice (optional, adds brightness)
- Zest of 1 lemon (optional)
For Finishing
- Powdered sugar, for dusting
- Fresh berries, honey, or jam (optional toppings)
Timing
| Step | Time |
|---|---|
| Prep | 10 minutes |
| Baking | 45–55 minutes |
| Cooling | 1 hour |
| Total Time | ~1 hour 45 minutes |
Step-by-Step Instructions
Step 1: Prepare the Egg Whites
Separate egg whites and yolks carefully.
Beat egg whites until soft peaks form.
Gradually add half of the sugar and beat until firm glossy peaks form.
Step 2: Mix the Base
In another bowl, whisk together:
- Yogurt
- Egg yolks
- Remaining sugar
- Vanilla
- Cornstarch
- Lemon juice (optional)
- Lemon zest (optional)
Mix until smooth.
Step 3: Fold Gently
Gently fold the whipped egg whites into the yogurt mixture in three additions, keeping as much air as possible.
The batter should be airy and uniform.
Step 4: Bake
Pour batter into a parchment-lined round cake pan (6–8 inch).
Tap lightly to remove large air bubbles.
Bake at 320°F (160°C) for 45–55 minutes.
The cake should be lightly golden and set but jiggly like a flan in the center.
Step 5: Cool Slowly
Turn off the oven and leave the cake inside with the door slightly open 15 minutes to prevent collapse.
Let cool completely, then refrigerate 1 hour before slicing.
Step 6: Serve
Dust with powdered sugar and top with:
- Fresh berries
- Berry compote
- Honey drizzle
- Lemon curd
- Light jam
Nutritional Information (Approx. per slice)
| Nutrient | Amount |
|---|---|
| Calories | ~110 kcal |
| Protein | 7g |
| Fat | 3g |
| Carbs | 14g |
Low-fat, lightly sweet, and very airy ✅
Healthier Alternatives
| Goal | Adjustment |
|---|---|
| Sugar-Free | Use granulated sweetener instead of sugar |
| Dairy-Free | Use coconut yogurt (texture will be creamier) |
| Higher Protein | Use Greek yogurt instead of normal yogurt |
| Gluten-Free | Recipe is naturally gluten-free ✅ |
Serving Suggestions
This cake pairs beautifully with:
- Coffee or tea
- Fresh strawberries or raspberries
- Whipped cream or vanilla yogurt
- A light dusting of cinnamon or cocoa
Perfect for:
- Afternoon tea
- Brunch spreads
- Summer desserts
- Light after-dinner sweets
Common Mistakes to Avoid
| Mistake | Solution |
|---|---|
| Cake collapses heavily | Cool slowly in oven before removing |
| Texture is dense | Do not overmix egg whites — fold gently |
| Cake cracks | Bake low and slow — avoid high heat |
| Wet center | Bake longer — every oven varies |
Storing Tips
- Refrigerate: Up to 4 days
- Serve Cold: Best texture when chilled
- Do Not Freeze: Texture becomes watery if frozen
Conclusion
This Yogurt Cloud Cake is light, airy, and delicately sweet — a dessert that feels refreshing, not heavy. With simple ingredients and minimal effort, you can create a beautiful cake that melts in your mouth and impresses your guests.
Try it soon — and come back to leave your review or share your topping ideas!
FAQs
1. Can I use flavored yogurt?
Yes — vanilla yogurt works beautifully. Reduce sugar slightly.
2. My cake deflated — is that normal?
A slight fall is normal. A big collapse usually means the cake cooled too fast.
3. Can I bake this in a springform pan?
Yes, but wrap the outside with foil to prevent leakage.
4. Can I add fruit inside the batter?
Avoid mixing fruit into the batter — it may cause sogginess. Add fruit on top instead.
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