Fluffy Yogurt Cloud Cake (Printable)
A light, airy cake with creamy Greek yogurt, delicate sweetness, and cloud-like texture—ideal for elegant desserts.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup (120 g) all-purpose flour
02 - 1/2 cup (60 g) cornstarch
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 4 large eggs, separated
06 - 3/4 cup (150 g) granulated sugar, divided
07 - 1/2 cup (120 ml) vegetable oil
08 - 1 cup (240 g) full-fat Greek yogurt
09 - 1 tsp vanilla extract
10 - Zest of 1 lemon
→ For Serving (optional)
11 - Powdered sugar, for dusting
12 - Fresh berries or fruit
# Directions:
01 - Preheat oven to 325°F (160°C). Line bottom of 8-inch round cake pan with parchment paper. Do not grease sides.
02 - Whisk together flour, cornstarch, baking powder, and salt in a bowl. Set aside.
03 - Whisk egg yolks with 1/2 cup sugar until pale and creamy. Add oil, yogurt, vanilla extract, and lemon zest; mix until smooth.
04 - Gently fold dry ingredients into wet mixture until just combined.
05 - Beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
06 - Gently fold one-third of beaten egg whites into batter to lighten, then fold in remaining egg whites in two additions. Do not overmix.
07 - Pour batter into prepared pan and smooth top with spatula.
08 - Bake for 40–45 minutes until set and toothpick inserted in center comes out clean.
09 - Let cool in pan for 10 minutes. Run knife around edge and invert onto wire rack. Peel off parchment and cool completely.
10 - Dust with powdered sugar and serve with berries if desired.
# Expert Tips:
01 -
- The texture is impossibly light, almost like eating a sweetened cloud with a slight tang from the yogurt
- It comes together faster than most cakes but looks elegant enough for special occasions
- The ingredients are pantry staples except for the Greek yogurt, which you can swap for sour cream in a pinch
02 -
- Do not grease the pan sides, the cake needs to cling to climb upward and achieve maximum fluffiness
- Room temperature eggs whip up faster and hold more air than cold ones
- Every fold counts, overmixing will deflate all the air you worked to create
03 -
- Separate your eggs while they are cold, but let everything come to room temperature before mixing for the best volume
- Use a metal or glass bowl for whipping egg whites, plastic can retain invisible oils that prevent proper peaks
- The cake is done when it springs back when gently pressed in the center, do not rely solely on the timer