Description
This Light & Fluffy Yogurt Cloud Cake is a delicate and airy dessert made with Greek yogurt and whipped egg whites, resulting in a moist, tender crumb. Topped with a smooth whipped cream, this cake is perfect for a simple yet elegant treat that pairs wonderfully with fresh berries or a dusting of powdered sugar.
Ingredients
Scale
For the Cake:
- 1 cup plain yogurt (preferably Greek yogurt)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)
For the Whipped Topping:
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper for easy removal of the cake.
- Prepare the Wet Ingredients: In a large mixing bowl, whisk together the yogurt, vegetable oil, and vanilla extract. Add the egg yolks (reserving the whites for later) and sugar. Stir until the mixture is smooth and well combined.
- Sift the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
- Whisk the Egg Whites: In a clean bowl, whisk the egg whites and cream of tartar (if using) until soft peaks form. Gradually add a tablespoon of sugar and continue whisking until stiff peaks form, ensuring they hold their shape well.
- Fold the Egg Whites: Gently fold the whipped egg whites into the cake batter in two or three additions. Be careful to fold lightly to avoid deflating the batter and preserve its airy texture.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the cake surface turns golden brown.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then transfer it carefully to a wire rack to cool completely before applying the topping.
- Prepare the Whipped Topping: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, creating a light and fluffy frosting.
- Serve: Once the cake has fully cooled, top it generously with the whipped cream. Optionally garnish with fresh berries or a dusting of powdered sugar to enhance presentation and flavor.
Notes
- Using Greek yogurt provides a thicker texture and richer flavor but plain yogurt works as well.
- Cream of tartar stabilizes the egg whites for better volume but can be omitted if unavailable.
- Be gentle when folding egg whites to keep the batter airy and light.
- Make sure the cake is fully cooled before adding the whipped cream to prevent melting.
- For a dairy-free variation, substitute the yogurt and cream with plant-based alternatives.
