Description
This Light & Fluffy Yogurt Cloud Cake is a delicate and airy dessert made with Greek yogurt and whipped egg whites that create a soft, cloud-like texture. Topped with lightly sweetened whipped cream, this cake is perfect for those looking for a lightly sweet, spongy cake with a tender crumb, ideal for any occasion or afternoon tea.
Ingredients
Units
Scale
For the Cake:
- 1 cup plain yogurt (preferably Greek yogurt)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)
For the Whipped Topping:
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure easy removal after baking.
- Prepare the Wet Ingredients: In a large mixing bowl, whisk together the plain yogurt, vegetable oil, and vanilla extract. Then add the egg yolks, reserving the whites for later, along with the granulated sugar. Stir this mixture until smooth and fully combined.
- Sift the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients, stirring gently to avoid overmixing.
- Whisk the Egg Whites: Using a clean bowl, whisk the egg whites with the cream of tartar until soft peaks form. Gradually add a tablespoon of sugar and continue to whisk until stiff peaks form, indicating that the egg whites are properly aerated.
- Fold the Egg Whites: Carefully fold the whipped egg whites into the batter in two to three additions. Use gentle folding motions to preserve the airiness and fluffiness of the mixture.
- Bake the Cake: Pour the combined batter into the prepared cake pan and smooth the surface. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the cake surface is golden brown.
- Prepare the Whipped Topping: In a chilled bowl, whip the heavy cream along with powdered sugar and vanilla extract until soft peaks form. Refrigerate until ready to serve.
- Serve: Allow the cake to cool completely on a wire rack before removing from the pan. Slice into 8 pieces and top each slice with a dollop of the whipped cream topping.
Notes
- For best results, use Greek yogurt for a thicker texture and tangier flavor.
- Cream of tartar is optional but helps stabilize the egg whites for better volume.
- Be gentle when folding the egg whites into the batter to maintain the light, fluffy texture.
- The cake is best served the same day but can be refrigerated for up to 2 days, covered tightly.
- To make it dairy-free, substitute the yogurt and cream with non-dairy alternatives, though texture may vary.
