So airy it should pay rent in the clouds.
🕒 Prep Time: 15 minutes
⏳ Bake Time: 35–40 minutes
🍽️ Serves: 6–8
🌟 Bonus: No butter, no flour, low-fat, low-guilt. All the win.
🛒 Ingredients
- 3 large eggs, separated (room temp = fluffier cake)
- 100g sugar (about 1/2 cup)
- 200g plain yogurt (about 3/4 cup – Greek-style or regular)
- 40g cornstarch (about 1/3 cup – this replaces flour and keeps it light)
- Powdered sugar, for dusting (optional, but so pretty)
🥄 Instructions
1. Preheat and prep
- Set your oven to 170°C (340°F).
- Line the bottom and sides of a 7–8 inch springform pan with parchment paper. No grease needed—the cake needs grip to rise evenly.
2. Whip it real good (egg whites)
- In a clean bowl, beat the egg whites until stiff peaks form. You want peaks that stand proud, like you did when you turned 40 and realized “I know who I am now.”
3. Make the creamy base
- In a separate bowl, whisk the egg yolks with the sugar until light yellow and fluffy.
- Add the yogurt and whisk until smooth.
- Sift in the cornstarch, and mix until fully incorporated. It’ll look a bit like custard.
4. Combine: Go slow, be gentle
- Fold the egg whites into the yolk-yogurt mix in three additions.
- Use a spatula and fold gently—don’t stir, don’t rush. This step keeps your cake cloud-like. Think yoga, not cardio.
5. Pour and bake
- Pour the airy batter into your prepared pan.
- Tap the pan lightly on the counter to release any big air bubbles.
- Bake for 35–40 minutes, or until the top is lightly golden and the center is set (a gentle press should bounce back).
6. Cool it down
- Let it cool completely in the pan—it will sink a bit in the center. That’s okay. We all relax when the heat’s off.
- Remove from the pan, peel off the parchment, and dust with powdered sugar for a dreamy finish.
✅ Do’s
- ✅ Do use room temp eggs—they whip better and help with structure.
- ✅ Do be patient folding in the whites—treat them like they’re royalty.
- ✅ Do chill the cake for an hour before slicing for the best texture—it firms up beautifully.
❌ Don’ts
- ❌ Don’t skip lining the pan—this cake likes to cling, and that ruins the magic.
- ❌ Don’t overbake—it dries out and loses that soft wobble.
- ❌ Don’t panic if it deflates slightly. It’s still perfect—like your favorite jeans with a little stretch.
🍓 Optional Flavor Boosts
- Add lemon zest or a splash of vanilla extract to the base.
- Swirl in berry puree before baking for a visual and flavor pop.
- Top with fresh fruit, a dollop of whipped cream, or just a spoon and a locked door.
💬 Final Thoughts
This Yogurt Cloud Cake is like a hug from your oven: light, comforting, and just sweet enough. It’s perfect for when you want dessert without a sugar crash—or when you need to impress friends but only have 3 eggs and a tub of yogurt in the fridge.
You’ve got the confidence, the oven mitts, and now… the perfect recipe. Float on, cake master. ✨
Would you like this styled into a printable recipe card or an Instagram-ready post?
