Name: How to Bake the Perfect Yogurt Cloud Cake: Light, Fluffy, and Delicious
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: International
Ingredients: 4 large eggs, separated; 3/4 cup full-fat Greek yogurt (unsweetened); 1/3 cup granulated sugar, divided; 2 tablespoons cornstarch or sifted cake flour; 1 teaspoon vanilla extract or zest of one lemon; 1 teaspoon baking powder (optional); Pinch of salt

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If you’re searching for a dessert that’s delightfully airy yet creamy, the Yogurt Cloud Cake is a wonderful choice. This cake combines whipped egg whites with full-fat Greek yogurt to create a delicate, cloud-like texture that melts in your mouth. It’s subtly sweet with a hint of lemon or vanilla, making it an elegant treat for any occasion. Plus, it’s surprisingly simple to make once you know the secrets to achieving that perfect lift and softness.

How to Bake the Perfect Yogurt Cloud Cake: Light, Fluffy, and Delicious

Why You’ll Love This Recipe

This Yogurt Cloud Cake strikes the perfect balance between lightness and creaminess. Unlike dense traditional cakes, this recipe relies on carefully whipped egg whites to provide incredible lift without heaviness. The full-fat Greek yogurt adds a luxurious tang and moisture that keeps each bite tender and fresh. Best of all, the cake is naturally less sweet, so you can dress it up with fresh fruit or a dusting of powdered sugar without it feeling overwhelming. Whether you want a delicate dessert for a dinner party or a light afternoon treat, this cake is sure to impress.

Ingredients

4 large eggs, separated
3/4 cup full-fat Greek yogurt (unsweetened, plain)
1/3 cup granulated sugar (divided)
2 tablespoons cornstarch or sifted cake flour
1 teaspoon vanilla extract or zest of one lemon
1 teaspoon baking powder (optional)
A pinch of salt

Tip: You can find a full list of ingredients and measurements in the recipe card below.

Instructions

Step 1: Prep Your Ingredients and Equipment

Make sure your eggs and yogurt are at room temperature for best results. Preheat your oven to 325°F (160°C) and place a rack in the center. Line an 8-inch springform pan with parchment paper at the bottom—do not grease the sides, as the cake needs to “climb” as it bakes.

Step 2: Separate and Whip the Egg Whites

Carefully separate the egg whites from the yolks, ensuring no yolk contaminates the whites. Using a clean, dry bowl, beat the egg whites on medium speed until frothy. Gradually add half the sugar (about 1/6 cup) while whipping until stiff peaks form—test by turning your whisk upside down; the peaks should stand firm without folding.

Step 3: Prepare the Base Batter

In a separate bowl, whisk together the egg yolks, Greek yogurt, remaining sugar, vanilla extract or lemon zest, cornstarch (or cake flour), baking powder (if using), and a pinch of salt until smooth and lump-free.

Step 4: Fold in the Egg Whites Gently

Add one-third of the whipped egg whites to the yogurt batter and mix gently to loosen the mixture. Then carefully fold in the remaining whites in two batches, preserving as much air as possible. Avoid overmixing to maintain the light texture.

Step 5: Bake Using a Water Bath

Pour the batter into the prepared pan. Place the springform pan inside a larger baking tray filled with about one inch of hot water to create a bain-marie. This helps bake the cake evenly and prevents cracking. Bake for 50–60 minutes, or until the top is golden and a toothpick inserted comes out mostly clean.

Step 6: Cool Gradually

Once baked, turn off the oven, crack the door open, and let the cake rest inside for 15 minutes to avoid sudden temperature changes that could deflate or crack it. Then cool in the pan for 10–15 minutes at room temperature. Run a knife around the edges, release the springform, and transfer the cake to a wire rack to cool completely before refrigerating.

Variations

Try swapping lemon zest with orange or lime zest for a citrus twist. You can add a teaspoon of instant coffee powder to the base batter for a subtle mocha flavor or gently fold in finely chopped nuts for texture. For a dairy-free alternative, use coconut yogurt, but note the flavor and texture will be slightly different.

Heating and Storage

Store the Yogurt Cloud Cake in an airtight container in the refrigerator for up to three days. It’s best enjoyed chilled or at room temperature. Avoid freezing as the delicate texture can suffer. Before serving, let it sit out for 15 minutes to regain softness.

Frequently Asked Questions

How important is room temperature for eggs and yogurt?

Room temperature ingredients whip and blend better, resulting in lighter batter and better rise.

Can I use regular yogurt instead of Greek yogurt?

Regular yogurt works but will create a looser batter and less structure.

Is baking powder necessary?

It’s optional. The whipped egg whites provide most of the lift, but a small amount of baking powder can add extra leavening.

How do I know when the egg whites are ready?

When stiff peaks form and the peaks hold their shape without folding, they’re ready.

Can I make this cake gluten-free?

Yes, using cornstarch instead of flour makes it gluten-free.

Why bake the cake in a water bath?

The water bath ensures gentle, even heat to prevent cracking and maintain moisture.

Can I add frosting to this cake?

Yes, light frostings like whipped cream or cream cheese work well without weighing it down.

What if my cake cracks on top?

Cracks can happen if the oven is too hot or there’s no water bath. Cooling gradually helps prevent cracks.

How do I store leftovers?

Keep leftovers covered in the fridge for up to three days.

Can I double the recipe?

Yes, but bake in two pans or a larger pan, adjusting baking time accordingly.

Conclusion

The Yogurt Cloud Cake is a sublime dessert that marries lightness with creamy richness, perfect for those who appreciate subtle flavors and delicate textures. By following these steps carefully—from whipping your egg whites to baking in a water bath—you’ll create a show-stopping cake that feels like a cloud on your palate. Serve it plain, dusted with powdered sugar, or topped with fresh berries and a drizzle of fruit compote for an elegant finish.