Fluffy Yogurt Cloud Cake (Printable)

Light and airy cake with delicate tang from yogurt, perfect for teatime or as a refreshing dessert.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp salt

→ Wet Ingredients

05 - 3 large eggs, separated
06 - 1 cup plain Greek yogurt
07 - 1/4 cup vegetable oil
08 - 1 tsp vanilla extract
09 - 1 tsp lemon zest

→ For Dusting

10 - Powdered sugar

# How to Prepare:

01 - Preheat oven to 325°F. Line bottom of 8-inch round cake pan with parchment paper; do not grease sides.
02 - In medium bowl, whisk together flour, sugar, baking powder, and salt until well blended.
03 - In large bowl, whisk egg yolks, Greek yogurt, vegetable oil, vanilla extract, and lemon zest until smooth.
04 - Add dry ingredients to wet mixture and stir just until combined; do not overmix.
05 - Using electric mixer, beat egg whites in clean bowl until stiff peaks form.
06 - Gently fold one-third of beaten egg whites into batter to lighten. Fold in remaining whites carefully, retaining maximum air volume.
07 - Pour batter into prepared cake pan and smooth top surface evenly.
08 - Bake for 35-40 minutes until golden brown and toothpick inserted in center comes out clean.
09 - Cool in pan for 10 minutes. Run knife around edges, invert onto wire rack, and cool completely.
10 - Dust with powdered sugar before serving, if desired.

# Expert Advice:

01 -
  • The texture is absolutely dreamy, somewhere between a sponge cake and a souffle but much easier to pull off
  • It uses pantry staples and yogurt instead of heavy cream, making it lighter on your wallet and your conscience
  • This cake rises beautifully without any fancy techniques, just some gentle folding and faith
02 -
  • Do not grease the sides of your pan, the batter needs to climb up those bare walls to achieve maximum height
  • Folding egg whites feels wrong when you are doing it, but trust the process and stop while there are still some white streaks remaining
  • This cake sinks slightly as it cools which is completely normal and actually creates a nice texture variation
03 -
  • Room temperature eggs separate more easily and the whites whip up faster and higher
  • A copper bowl or adding a pinch of cream of tartar helps stabilize those egg whites if you are nervous about them collapsing

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