Description
A light and airy yogurt cloud cake made with simple ingredients, featuring a soft, fluffy texture and a delicate sweetness—perfect for a refreshing dessert.
Ingredients
- 1 cup plain Greek yogurt
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together the Greek yogurt, egg yolks, sugar, cornstarch, and vanilla extract until smooth.
- In a separate clean bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the whipped egg whites into the yogurt mixture in batches, being careful not to deflate the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes or until the top is lightly golden and the center is set.
- Allow the cake to cool completely before removing from the pan. Dust with powdered sugar if desired and serve.
Notes
- Ensure the egg whites are beaten to stiff peaks for the fluffiest texture.
- Fold gently to maintain the airy consistency.
- For extra flavor, add lemon zest or a splash of lemon juice.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 85 mg
