Description
This Light & Fluffy Yogurt Cloud Cake is a delicate and airy dessert perfect for any occasion. Made with Greek yogurt and whipped egg whites, it offers a moist texture and subtle tanginess, topped with a silky whipped cream frosting. Easy to prepare and ideal for those who love a soft, melt-in-your-mouth cake without heaviness.
Ingredients
Units
Scale
For the Cake:
- 1 cup plain yogurt (preferably Greek yogurt)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)
For the Whipped Topping:
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper for easy removal.
- Prepare the Wet Ingredients: In a large mixing bowl, whisk together the yogurt, vegetable oil, and vanilla extract. Add the egg yolks (reserving the whites for later) and sugar. Stir until smooth and well combined.
- Sift the Dry Ingredients: In a separate bowl, sift the all-purpose flour, baking powder, and salt to remove any lumps. Gradually add this dry mixture to the wet ingredients, stirring gently to combine.
- Whisk the Egg Whites: In a clean bowl, whisk the egg whites and cream of tartar (if using) until soft peaks form. Gradually add a tablespoon of sugar and continue whisking until stiff peaks form.
- Fold the Egg Whites: Gently fold the whipped egg whites into the cake batter in two or three additions. Be careful not to deflate the batter to preserve the fluffiness of the cake.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
- Prepare Whipped Topping: While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe over the cooled cake before serving.
Notes
- Use Greek yogurt for a thicker, tangier flavor, but plain yogurt works as well.
- Be gentle when folding the egg whites to keep the batter light and airy.
- Cream of tartar helps stabilize the egg whites but is optional if you don’t have it on hand.
- Ensure the egg whites bowl and whisk are clean and dry to achieve proper peaks.
- Serve the cake the same day for best texture but can keep refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 190
- Sugar: 14g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
