Fluffy Yogurt Cloud Cake (Printer-friendly)

Light, airy cake featuring yogurt and citrus notes, ideal for teatime or a refreshing dessert.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour (125 g)
02 - 1/2 cup granulated sugar (100 g)
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3 large eggs, separated
06 - 1 cup plain Greek yogurt, full-fat recommended (240 g)
07 - 1/4 cup vegetable oil (60 ml)
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon lemon zest, optional

→ For Dusting

10 - Powdered sugar, optional

# How to Make It:

01 - Preheat oven to 325°F. Line bottom of 8-inch round cake pan with parchment paper; leave sides ungreased.
02 - Whisk flour, sugar, baking powder, and salt in medium bowl until uniformly blended.
03 - Whisk egg yolks, yogurt, oil, vanilla, and lemon zest in large bowl until completely smooth.
04 - Add dry ingredients to wet mixture; stir gently until just combined. Avoid overmixing.
05 - Beat egg whites in clean bowl with electric mixer until stiff peaks form.
06 - Gently fold one-third of beaten whites into batter to lighten. Fold in remaining whites, maintaining maximum air volume.
07 - Pour batter into prepared pan; smooth surface evenly.
08 - Bake 35-40 minutes until golden brown and toothpick inserted center emerges clean.
09 - Cool in pan 10 minutes. Run knife around edges, invert onto wire rack. Cool completely.
10 - Dust with powdered sugar if desired. Serve immediately or store in airtight container.

# Expert Tips:

01 -
  • The texture is absolutely magical somewhere between a sponge cake and a soufflé
  • It uses pantry staples plus that container of yogurt sitting in your fridge
  • Perfect for those who find traditional cheesecake too dense or heavy
02 -
  • Egg whites must be at room temperature or they will not reach their full volume
  • Even a tiny drop of yolk in the whites will prevent them from whipping properly
  • Let the cake cool completely before slicing or it may collapse in the center
03 -
  • Use a copper or stainless steel bowl for beating egg whites they whip up higher
  • Check your baking powder is fresh old baking powder leads to flat cakes

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