If you are searching for a dessert that feels like biting into a cloud, then you must try this Light & Fluffy Yogurt Cloud Cake Recipe. It captures the perfect balance of airy softness and subtle tanginess, creating a cake that literally melts in your mouth. This cake’s unique texture comes from whipping egg whites to glossy peaks and folding them gently into a luscious yogurt-based batter, resulting in an irresistibly tender and moist slice every time. Whether you’re serving it for a special occasion or just craving a light treat, this recipe promises to become a beloved classic in your baking repertoire.
Ingredients You’ll Need
The beauty of this Light & Fluffy Yogurt Cloud Cake Recipe lies in its simplicity. Each ingredient plays a crucial role, from creating the delicate structure to adding subtle layers of flavor and color. Get ready to gather pantry essentials that effortlessly come together for a cake that’s as tasty as it is elegant.
- 4 large eggs, separated: Fresh eggs ensure your cake rises beautifully and develops a light crumb.
- 1/2 cup granulated sugar: This sweetens the cake perfectly without overpowering its gentle flavors.
- 1 cup plain whole milk yogurt (Greek or regular): Adds moisture and a slight tang, balancing richness with freshness.
- 1/4 cup vegetable oil: Keeps the cake tender and moist without heaviness.
- 1 teaspoon vanilla extract: Enhances the cake with subtle warmth and aroma.
- 1 tablespoon lemon juice: Provides a fresh, zesty brightness to lighten the flavor.
- 1/2 teaspoon lemon zest: Intensifies the citrus notes for a fragrant finish.
- 1/2 cup all-purpose flour: Forms the cake’s structure without making it dense.
- 2 tablespoons cornstarch: Keeps the texture extra tender and silky.
- 1/4 teaspoon salt: Balances sweetness and highlights all the flavors.
- 1/4 teaspoon cream of tartar (optional): Stabilizes egg whites for maximum volume.
- Powdered sugar, for dusting: Adds a pretty, sweet finishing touch.
How to Make Light & Fluffy Yogurt Cloud Cake Recipe
Step 1: Prepare Your Baking Setup
First, preheat your oven to 325°F (160°C) and line the bottom of an 8-inch round cake pan with parchment paper. Resist the urge to grease the sides because we want the batter to cling just enough for an evenly risen cake without collapsing.
Step 2: Mix the Wet Ingredients and Dry Ingredients Separately
In a big bowl, whisk together the egg yolks, yogurt, vegetable oil, vanilla extract, lemon juice, and lemon zest until it’s smooth and creamy. Then, sift in the flour, cornstarch, and salt to this wet mixture. Gently combine them so the batter stays airy without overmixing.
Step 3: Whip the Egg Whites
In a clean, grease-free bowl, beat the egg whites on medium speed until foamy. Add cream of tartar now if you’re using it—this little addition helps stabilize the egg whites for a lofty finish. Gradually incorporate the sugar, tablespoon by tablespoon, and continue beating until stiff, glossy peaks form. This stage is crucial for achieving the cake’s signature cloud-like fluff.
Step 4: Fold Egg Whites into the Batter
Gently fold the whipped egg whites into your yolk mixture in three batches. Be incredibly careful not to deflate all that beautiful air you’ve built up—use slow, delicate motions with a spatula, turning the bowl as you fold to maintain maximum fluffiness.
Step 5: Bake the Cake in a Water Bath
Pour the batter into your prepared pan, then gently tap it on the counter to release any trapped air bubbles. Place the cake pan inside a larger roasting pan and carefully pour hot water into the outer pan to create a water bath. This gentle heat helps the cake bake evenly and stay moist. Bake for 50 to 60 minutes until the cake is set, and the top turns a lovely light golden color.
Step 6: Cool the Cake Properly
Once baked, turn off the oven and crack the oven door open slightly. Let the cake cool inside for 15 minutes to prevent it from collapsing suddenly. Afterward, remove it from the oven and allow it to cool completely before inverting it onto a serving plate. A final dusting with powdered sugar makes it look just as heavenly as it tastes.
How to Serve Light & Fluffy Yogurt Cloud Cake Recipe
Garnishes
This cake shines when kept simple, but a few fresh touches can elevate it to show-stopping status. Try topping it with vibrant fresh berries for a burst of color and tangy sweetness, or a light dollop of whipped cream to add creamy contrast. A few mint leaves or edible flowers can add a charming, gourmet feel for celebrations.
Side Dishes
Pair your yogurt cloud cake with a cup of herbal tea or a delicate coffee to complement its delicate flavor without overpowering it. If you want something extra, a scoop of vanilla ice cream or a spoonful of fruit compote can take this cake from lovely to luxurious effortlessly.
Creative Ways to Present
Transforming this cake into a layered dessert by slicing it horizontally and adding whipped cream or fruit preserves between layers creates a visual and taste delight. You can also cut it into fun shapes using cookie cutters for parties, or serve it alongside a drizzle of honey or a citrus glaze to enhance the lemony notes.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to two days to preserve its light texture. For longer storage, refrigerate it wrapped tightly in plastic wrap, but be aware that refrigeration may make it slightly denser.
Freezing
This Light & Fluffy Yogurt Cloud Cake Recipe freezes well. Wrap it firmly in plastic wrap and then in foil before placing it in the freezer. It can be frozen for up to one month. When ready to enjoy, thaw in the refrigerator overnight to maintain softness.
Reheating
Since the cake is best served chilled or at room temperature, reheating is not typically needed. If you prefer a warm slice, gently warm it in a low oven (about 300°F/150°C) for 5–10 minutes, but watch closely to prevent drying it out.
FAQs
Can I use low-fat or non-dairy yogurt in this recipe?
While you can substitute with low-fat or non-dairy yogurt, the texture might be less rich and not as tender. Whole milk yogurt offers the best balance for moisture and flavor in this Light & Fluffy Yogurt Cloud Cake Recipe.
What is the purpose of the water bath when baking?
The water bath creates gentle, even heat around the cake, preventing cracks and helping it bake moistly. It also ensures the cake’s delicate texture stays soft without drying out or browning too quickly.
Why do I need to fold the egg whites gently?
Folding gently preserves the air bubbles in the whipped egg whites, which are essential for the cake’s incredible lift and fluffy texture. Rough mixing would deflate these bubbles and result in a denser cake.
Can I add other flavors besides lemon?
Absolutely! This recipe is versatile: try a splash of almond extract for a nutty note or swap lemon zest for orange zest for a sweeter citrus twist. These small changes personalize the cake without compromising its airy quality.
How long can I keep the cake after baking before it loses its fluffiness?
For the best experience, consume the cake within 2-3 days. Over time, especially if refrigerated, the cake may firm up a little. Enjoying it fresh ensures maximum lightness and taste.
Final Thoughts
This Light & Fluffy Yogurt Cloud Cake Recipe truly deserves a spot in your dessert lineup. Its exquisite texture, simple ingredients, and fresh flavor combination make it an absolute joy to bake and even more delightful to share. Give it a try—you might just find your new favorite cake that’s perfect for any occasion!
Print
Light & Fluffy Yogurt Cloud Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Light & Fluffy Yogurt Cloud Cake is a delicate and airy chiffon-style dessert perfect for any occasion. Made with yogurt, egg whites, and a hint of lemon, it delivers a moist, tangy flavor with an ethereal texture that melts in your mouth. Baked in a water bath to ensure even cooking and a tender crumb, it’s a healthier alternative to traditional cakes, boasting a balanced sweetness and a light finish.
Ingredients
Wet Ingredients
- 4 large eggs, separated
- 1 cup plain whole milk yogurt (Greek or regular)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
Dry Ingredients
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)
For Serving
- Powdered sugar, for dusting
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (160°C) and line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides to help the cake climb as it bakes.
- Mix yolk batter: In a large bowl, whisk together the egg yolks, yogurt, vegetable oil, vanilla extract, lemon juice, and lemon zest until the mixture is smooth and uniform. Sift in the flour, cornstarch, and salt, then fold gently until just combined to avoid overmixing.
- Beat egg whites: In a separate clean bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar if using, then continue beating until soft peaks form. Gradually add the granulated sugar one tablespoon at a time, beating until stiff, glossy peaks form.
- Combine mixtures: Gently fold the beaten egg whites into the yolk mixture in three additions. Use careful folding motions to maintain the airiness and volume of the batter without deflating it.
- Prepare water bath and bake: Pour the batter into the prepared cake pan and lightly tap on the counter to release any trapped air bubbles. Place the cake pan inside a larger roasting pan, then fill the outer pan with hot water about halfway up the sides to create a steam bath. Bake for 50–60 minutes until the cake is set and the top has turned slightly golden.
- Cool properly: Once done, turn off the oven and crack the oven door. Let the cake cool inside for 15 minutes to avoid collapse. Then remove from the oven and allow it to cool completely before gently inverting it onto a serving plate.
- Serve: Dust the top of the cake with powdered sugar before serving. For extra appeal, you may garnish with fresh berries or whipped cream.
Notes
- For an added flavor dimension, try adding a dash of almond extract or substituting lemon zest with orange zest.
- This cake is best enjoyed chilled, making it a refreshing dessert option during warmer months.
- Pairs beautifully with fresh seasonal berries or a dollop of lightly sweetened whipped cream.
