☁️ Yogurt Cloud Cake (with Greek Yogurt)
Texture: Super fluffy, airy, cheesecake-meets-sponge
Bake time: 30–35 minutes
Pan: 7–8 inch round or square pan
🧾 Ingredients
- 3 large eggs, separated
- ½ cup Greek yogurt (full-fat works best)
- ¼ cup sugar (add 1–2 tbsp more if you like it sweeter)
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- ½ tsp lemon juice or vinegar
- Pinch of salt
- Powdered sugar (for dusting)
🔪 Instructions
- Prep
Preheat oven to 160°C / 320°F.
Line pan with parchment paper. - Egg yolk base
In a bowl, whisk egg yolks + sugar until pale.
Add Greek yogurt, vanilla, and cornstarch.
Mix until smooth and lump-free. - Whip egg whites ☁️
In a clean bowl, add egg whites + lemon juice + salt.
Whip to soft peaks (light, fluffy—not stiff). - Fold gently
Add ⅓ of egg whites into yolk mixture to loosen it.
Gently fold in remaining whites in 2 batches.
Use a spatula, slow and careful—don’t deflate. - Bake
Pour into pan, tap lightly to release bubbles.
Bake 30–35 minutes until set but jiggly in the center. - Cool slowly
Turn off oven, crack door slightly, cool inside 10 minutes.
Remove and cool completely. - Serve
Dust with powdered sugar and enjoy!
🌟 Pro Tips
- Use room-temperature eggs for best volume
- Don’t overbake—cloud cake should wobble slightly
- Full-fat Greek yogurt = creamier texture
🍓 Optional Add-Ons
- Lemon zest for brightness 🍋
- Blueberries or raspberries folded in
- Honey drizzle instead of sugar
- Serve with fresh fruit or whipped cream
