Light & Fluffy Yogurt Cloud Cake Recipe
Introduction
This Light & Fluffy Yogurt Cloud Cake is a delicate, airy dessert perfect for any occasion. Made with simple ingredients, it offers a moist texture and a subtle tang from the yogurt that pairs beautifully with a creamy whipped topping.
Ingredients
- 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)
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped topping)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper for easy removal.
- Step 2: In a large mixing bowl, whisk together the yogurt, vegetable oil, and vanilla extract. Add the egg yolks (reserve the whites) and granulated sugar. Stir until smooth and well combined.
- Step 3: In a separate bowl, sift the flour, baking powder, and salt. Gradually add this to the wet ingredients, stirring gently to combine without overmixing.
- Step 4: 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.
- Step 5: Gently fold the whipped egg whites into the batter in two or three additions, taking care not to deflate the mixture to keep it light and fluffy.
- Step 6: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Step 7: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Step 8: To make the whipped topping, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Spread or pipe over the cooled cake before serving.
Tips & Variations
- Use full-fat Greek yogurt for a richer texture and more tangy flavor.
- If you don’t have cream of tartar, a few drops of lemon juice or white vinegar can help stabilize the egg whites.
- For a fruity twist, fold in fresh berries or a spoonful of fruit jam under the whipped topping.
- Make sure to gently fold the egg whites to keep the batter airy and avoid a dense cake.
Storage
Store the cake covered in the refrigerator for up to 3 days. Keep the whipped topping chilled and fresh by adding it just before serving if possible. Reheat slices gently at room temperature or enjoy chilled for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use flavored yogurt instead of plain yogurt?
It’s best to use plain yogurt to control the sweetness and flavor, but mild flavored yogurts like vanilla can be used as a variation. Avoid strongly flavored yogurts that might overpower the cake.
What if I don’t have heavy whipping cream for the topping?
You can substitute with whipped coconut cream for a dairy-free option or serve the cake with fresh fruit or a dusting of powdered sugar instead of whipped topping.
PrintLight & Fluffy Yogurt Cloud Cake Recipe
This Light & Fluffy Yogurt Cloud Cake is a delicate and airy dessert featuring the natural tang of Greek yogurt balanced with a sweet, moist cake base. Whipped egg whites yield an exceptionally fluffy texture, while a lightly sweetened whipped cream topping adds a luscious finish. Perfect for a light treat or elegant dessert.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 along with the 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.
Notes
- Ensure egg whites are whisked to stiff peaks for maximum fluffiness.
- Use Greek yogurt for thicker, tangier cake texture and flavor.
- Folding the egg whites gently prevents loss of air, resulting in a light cake.
- Allow the cake to cool completely before adding the whipped topping to maintain structure.
- This cake is best consumed within 2 days when stored covered in the refrigerator.
Keywords: yogurt cake, fluffy cake, whipped egg whites, light cake, cloud cake, Greek yogurt dessert, whipped cream topping
