Description
Indulge in the airy delight of this Light & Fluffy Yogurt Cloud Cake. A delicate dessert that’s perfect for any occasion, this cake is a true treat for yogurt lovers.
Ingredients
Scale
Main Cake:
- 1 cup plain whole milk yogurt (room temperature)
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 large eggs (separated)
- 1 cup cake flour (sifted)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar or 1/2 teaspoon lemon juice (for egg whites)
Finishing:
- powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat oven to 325°F. Line the bottom of an 8-inch round cake pan with parchment paper, without greasing the sides.
- Mix the Batter: Whisk together yogurt, sugar, oil, vanilla, and egg yolks until smooth. Sift in cake flour, baking powder, and salt; mix gently until just combined.
- Beat Egg Whites: In a separate bowl, beat egg whites with cream of tartar or lemon juice until stiff peaks form.
- Fold in Egg Whites: Gently fold the egg whites into the batter in three additions, keeping the mixture airy.
- Bake: Pour the batter into the pan, tap gently to remove air bubbles, and bake for 40–45 minutes until a toothpick comes out clean. Let the cake sit in the turned-off oven with the door slightly open for 10 minutes.
- Cool and Serve: Remove from the oven, cool in the pan, run a knife around the edge, invert, and dust with powdered sugar before serving if desired.
Notes
- This cake is best served chilled.
- For a citrus twist, add 1 tablespoon lemon zest to the batter.
- Pairs well with fresh berries or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 11g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
