Light & Fluffy Yogurt Cloud Cake Recipe
This Light & Fluffy Yogurt Cloud Cake is a delightful, airy dessert made with Greek yogurt and whipped egg whites, resulting in a moist, tender crumb. Topped with lightly sweetened whipped cream, this cake is perfect for a light treat or special occasion, offering a balanced sweetness and a soft texture that melts in your mouth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 for easy removal.
- Prepare the Wet Ingredients: In a large mixing bowl, whisk together the yogurt, vegetable oil, and vanilla extract. Add the egg yolks (reserving the whites for later) and sugar. Stir until smooth and well combined.
- Sift the Dry Ingredients: In a separate bowl, sift the all-purpose flour, baking powder, and salt to remove any lumps. Gradually add this dry mixture to the wet ingredients, stirring gently to combine.
- Whisk the Egg Whites: In a clean bowl, whisk the egg whites and cream of tartar (if using) until soft peaks form. Gradually add a tablespoon of sugar and continue whisking until stiff peaks form.
- Fold the Egg Whites: Gently fold the whipped egg whites into the cake batter in two or three additions. Be careful not to deflate the batter to preserve the fluffiness of the cake.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Whipped Topping: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Serve: Once the cake has completely cooled, top it with the whipped cream and serve. Optionally, garnish with fresh berries or a dusting of powdered sugar for added flair.
Notes
- Use full-fat Greek yogurt for the best moist texture and flavor.
- Ensure egg whites are free of any yolk when whisking to achieve stiff peaks.
- The optional cream of tartar improves the stability of whipped egg whites but can be omitted.
- For a dairy-free variation, substitute yogurt with a plant-based yogurt and whipping cream with coconut cream.
- Gently folding the egg whites into batter is essential to keep the cake light and fluffy.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/8 of cake with whipped topping)
- Calories: 230 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: yogurt cake, cloud cake, light cake, fluffy cake, whipped egg whites cake, easy dessert, Greek yogurt cake, whipped cream topping
