Description
Whip up this yogurt cloud cake when craving a delightfully airy dessert that feels like pure comfort. Smooth, creamy, and incredibly light, this cake brings pure joy to your table with minimal effort.
Ingredients
Scale
Main Ingredients:
- 1 cup plain yogurt
- 4 large eggs
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup heavy whipping cream
Supporting Ingredients:
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Finishing Ingredients:
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Gather your 8-inch round cake pan and line it with parchment paper. Heat your oven precisely to 350°F for perfect baking conditions.
- Crack 4 large eggs, separating whites and yolks into different mixing bowls. Whisk egg yolks with ½ cup sugar until they become pale and smooth.
- Add 1 cup plain yogurt, ¼ cup vegetable oil, and 1 teaspoon vanilla extract to your egg yolk mixture. Blend until completely incorporated.
- Sift 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt into your wet ingredients. Stir gently until just combined.
- Clean your whisk and beat egg whites with ¼ teaspoon cream of tartar. Whip until soft peaks form, then gradually add 1 tablespoon sugar.
- Continue beating egg whites until they create stiff, glossy peaks that hold their shape when the whisk is lifted.
- Carefully fold egg whites into your batter using a spatula. Use a gentle lifting motion to maintain airiness.
- Transfer batter to prepared pan, smoothing the surface with your spatula. Tap pan gently to release any air bubbles.
- Slide pan into preheated oven and bake exactly 25-30 minutes until your cake turns golden and a toothpick emerges clean.
- Remove cake and let it rest in the pan for 10 minutes. Transfer to a wire rack to cool completely.
- Whip ½ cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla until firm peaks develop.
- Once cake reaches room temperature, spread your whipped cream across the top. Garnish with fresh berries if desired.
Notes
- Folding egg whites gently is crucial to maintaining the cake’s light, airy texture, so use a spatula and cut through the batter with minimal stirring.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend to keep the cake’s delicate structure.
- Use full-fat Greek yogurt for maximum richness and ensure all ingredients are at room temperature to help them blend smoothly.
- If your cake deflates or becomes dense, check that your egg whites are whipped to stiff peaks and folded carefully without overmixing.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 233 kcal
- Sugar: 14 g
- Sodium: 135 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 125 mg