Description
Yogurt Cloud Cake floats like a delicate dream straight from French pastry kitchens, offering a light and airy dessert that melts beautifully on your palate. Creamy whisked egg whites and tangy yogurt combine to create a cloud-like texture that feels elegant yet wonderfully simple to prepare.
Ingredients
Scale
Primary Ingredients:
- 3 large eggs
- 1 cup plain yogurt
- 1 cup all-purpose flour
- ¾ cup granulated sugar
Supportive Ingredients:
- ¼ cup unsalted butter
- 2 teaspoons pure vanilla extract
Seasoning Ingredients:
- 2 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Arrange your oven rack in the center and warm the oven to precisely 350°F (175°C). Coat an 8-inch round cake pan generously with butter or line completely with parchment paper.
- Sift together 1 cup unbleached all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt in a medium mixing bowl.
- Crack 3 large room-temperature eggs into a separate bowl. Beat the eggs with ¾ cup granulated sugar using an electric mixer until the mixture transforms into a pale, airy texture – about 4 minutes total.
- Incorporate 1 cup full-fat yogurt, ¼ cup melted unsalted butter, and 2 teaspoons vanilla extract into the egg mixture. Blend until smooth and completely integrated.
- Delicately fold the dry flour mixture into the wet ingredients. Use gentle circular motions to combine, stopping precisely when no flour streaks remain.
- Transfer the batter into your prepared cake pan. Smooth the surface using a rubber spatula to create an even layer.
- Place the pan in the center of the preheated oven. Bake for exactly 32-35 minutes, watching for a golden-brown surface and checking with a toothpick for clean insertion.
- Remove the cake from the oven. Allow it to rest inside the pan for 10 minutes to stabilize its structure before transferring to a wire cooling rack.
Notes
- Use full-fat Greek yogurt for the richest, most tender cake texture and best flavor.
- Separate eggs and whip whites until stiff peaks form for an extra light, airy result that makes the cake incredibly soft.
- Avoid overmixing the batter when folding in dry ingredients, which can make the cake dense and tough.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend to maintain the cake’s delicate structure.
- Prep Time: 10-12 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 231 kcal
- Sugar: 16 g
- Sodium: 147 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 93 mg