Description
Yogurt Cloud Cake is a light, airy, and delicate dessert made with whipped egg whites and creamy yogurt for a soft, melt-in-your-mouth texture. Perfect for any occasion, this simple yet elegant cake offers a subtle tang and gentle sweetness in every bite.
Ingredients
- 4 large egg whites
- 1 cup plain yogurt
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon (optional)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Add the yogurt, vanilla extract, and lemon zest (if using) to the dry ingredients and mix gently until smooth.
- Carefully fold the whipped egg whites into the batter using a gentle motion to maintain the airy texture.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For best results, ensure the mixing bowl for egg whites is clean and grease-free.
- Greek yogurt can be used for a slightly tangier flavor and thicker texture.
- Fold the egg whites gently to avoid deflating the batter.
- Dust with powdered sugar or top with fresh berries before serving for added presentation.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg
