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Light & Fluffy Yogurt Cloud Cake – The Best Airy Dessert ! Recipe

Light & Fluffy Yogurt Cloud Cake – The Best Airy Dessert ! Recipe
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★★★★★

5 from 12 reviews

This Light & Fluffy Yogurt Cloud Cake is an airy, moist dessert that combines the richness of full-fat Greek yogurt with the delicate lift of whipped egg whites. Perfect for those who love tender, melt-in-your-mouth cakes with a hint of tang and subtle vanilla or lemon zest flavor, this cake uses simple ingredients and a gentle water bath baking method to achieve its iconic cloud-like texture.

Ingredients

Scale

For the Cake Batter

  • 4 large eggs, separated
  • 3/4 cup full-fat Greek yogurt
  • 1 tsp vanilla extract or zest of 1 lemon
  • 2 tablespoons cornstarch or sifted cake flour
  • A pinch of salt

For Egg White Meringue

  • 1/3 cup granulated sugar

Instructions

  1. Prep Your Ingredients and Equipment: Ensure eggs and yogurt are at room temperature for optimal mixing. Preheat oven to 325°F (160°C). Line an 8-inch springform pan with parchment paper on the bottom without greasing sides. Prepare a larger baking tray for the water bath.
  2. Separate and Whip the Egg Whites: Carefully separate 4 eggs, avoiding yolk contamination. In a clean, dry bowl, beat the egg whites on medium speed until frothy. Gradually add 1/3 cup sugar and continue whipping until stiff peaks form—test by turning the whisk upside down to see if peaks hold firmly.
  3. Prepare the Base Batter: In another bowl, whisk together the 4 egg yolks, 3/4 cup full-fat Greek yogurt, 1 tsp vanilla extract or lemon zest, 2 tablespoons cornstarch (or cake flour), and a pinch of salt until smooth with no lumps.
  4. Fold in the Egg Whites Gently: Add one-third of the whipped egg whites into the yogurt batter to lighten it. Gently fold in the remaining whites in two additions using a rubber spatula, taking care to preserve air bubbles and avoid overmixing for maximum fluffiness.
  5. Bake Using a Water Bath: Pour the batter into the prepared pan, then place it inside a larger baking tray filled with about 1 inch of hot water. Bake at 325°F (160°C) for 50–60 minutes until the top is golden and a toothpick inserted comes out mostly clean.
  6. Cool and Rest: After baking, turn off the oven and crack the door open. Let the cake rest inside the oven for 15 minutes to prevent sudden collapse. Remove and cool completely before serving.

Notes

  • Use only full-fat Greek yogurt for the best texture and moisture. Low-fat or non-fat versions will yield a less rich cake.
  • Ensure egg whites are free of yolk to achieve proper meringue stiffness.
  • Do not grease the sides of the pan so the batter can climb and rise for a fluffy texture.
  • Folding the egg whites gently is key to maintaining the cake’s airy quality.
  • Baking in a water bath helps maintain gentle, even heat and prevents cracking.
  • Flavored yogurts are not recommended as they add excess sugar and alter taste.

Nutrition

Keywords: Yogurt Cloud Cake, Light Cake, Fluffy Cake, Airy Dessert, Greek Yogurt Cake, Water Bath Cake

Find it online: https://servedbynora.com/light-and-fluffy-yogurt-cloud-cake-the-best-airy-dessert-recipe/