Description

Light & Fluffy Yogurt Cloud Cake is a soft, airy dessert made with yogurt for a subtle tang and incredible texture—like biting into a creamy cloud. Perfect for a light treat or elegant tea-time dessert.

Ingredients

1 cup plain Greek yogurt (room temperature)
4 large eggs (separated)
1/4 cup vegetable oil
1/2 cup granulated sugar
1/2 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar (or lemon juice)
Powdered sugar for dusting (optional)

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Instructions

Preheat oven to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper (do not grease sides).
In a mixing bowl, whisk together the yogurt, egg yolks, vegetable oil, vanilla extract, flour, and cornstarch until smooth.
In a separate clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form.
Gently fold the egg white mixture into the yogurt batter in three parts, being careful not to deflate the batter.
Pour the batter into the prepared pan and gently tap the pan to remove air bubbles.
Bake in a water bath for 45–50 minutes, or until the cake is set and lightly golden on top.
Turn off the oven, crack the door open, and let the cake cool inside for 15–20 minutes to prevent shrinking.
Remove from oven, cool completely, then dust with powdered sugar if desired before serving.

Notes

Use full-fat yogurt for best texture and flavor.
A water bath helps keep the cake moist and prevents cracking.
Refrigerate for a cool, refreshing version of the cake.