Description

A light, airy Yogurt Cloud Cake made with whipped egg whites and full-fat Greek yogurt for a moist, fluffy texture. Perfect for a delicate, low-sweetness dessert with subtle lemon or vanilla flavor.

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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Instructions

Preheat oven to 325°F (160°C). Line an 8-inch springform pan with parchment paper at the bottom.
Beat egg whites until frothy. Gradually add half the sugar and whip to stiff peaks.
In another bowl, whisk egg yolks, yogurt, remaining sugar, vanilla or lemon zest, cornstarch, baking powder, and salt until smooth.
Fold 1/3 of egg whites into yolk mixture to loosen, then gently fold in the rest.
Pour batter into pan. Place pan in a larger tray with 1 inch hot water (water bath). Bake 50–60 minutes until golden and toothpick mostly clean.
Cool gradually: leave in oven 15 mins with door ajar, then cool 10–15 mins in pan. Release pan sides and cool completely on wire rack before refrigerating.

Notes

Use full-fat Greek yogurt for best texture.
Do not grease pan sides; cake needs to cling as it rises.
Avoid overmixing egg whites to keep batter airy.
Cooling slowly prevents deflation and cracks

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking, Water Bath
Cuisine: International