Description
This Light & Fluffy Yogurt Cloud Cake is a moist and airy dessert made with Greek yogurt and whipped egg whites to create an irresistibly soft texture. Perfect for a delicate homemade treat, it is topped with a fluffy whipped cream frosting and can be garnished with fresh berries or powdered sugar for an elegant finish.
Ingredients
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 of the cake after baking.
- Prepare the Wet Ingredients: In a large mixing bowl, whisk together the plain yogurt, vegetable oil, and vanilla extract. Add the egg yolks, reserved from separating the eggs, along with the granulated sugar. Stir the mixture until smooth and fully combined.
- Sift the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to eliminate lumps. Gradually incorporate this dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Whisk the Egg Whites: Using a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Then gradually add a tablespoon of sugar and continue whisking until stiff peaks develop, which will help make the cake light and airy.
- Fold the Egg Whites: Carefully fold the stiff egg whites into the batter in two or three additions. Use gentle folding motions to preserve the volume and lightness of the mixture, avoiding deflation of the egg whites.
- Bake the Cake: Pour the 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 top is golden brown.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, ensuring the texture sets properly before frosting.
- Prepare the Whipped Topping: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form to create a fluffy topping.
- Serve: Once the cake has cooled completely, spread or dollop the whipped cream topping evenly over the cake. Optionally garnish with fresh berries or a light dusting of powdered sugar for added flavor and presentation.
Notes
- Use Greek yogurt for a thicker batter and richer flavor, but regular plain yogurt will also work.
- The cream of tartar is optional but helps stabilize the egg whites for better volume.
- Fold the egg whites carefully to maintain the cake’s fluffy texture.
- Chilling the bowl and beaters before whipping the cream helps achieve better stiff peaks.
- For a dairy-free alternative, consider coconut yogurt and coconut cream, though texture may vary.
- Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
