Light & Fluffy Yogurt Cloud Cake

Why You’ll Love This Recipe

I absolutely love this cake for its soft, cloud-like texture. The combination of yogurt and whipped egg whites makes it incredibly light, almost like eating a fluffy cloud. The yogurt adds a subtle tang, while the sweetness of the sugar and whipped cream topping creates a perfect balance of flavors. It’s easy to make, versatile, and looks beautiful when topped with whipped cream and fresh berries. Plus, it’s a great dessert for anyone looking for a lighter option without sacrificing flavor or indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 cup plain yogurt (preferably Greek yogurt)

• 1 cup all-purpose flour

• ½ cup granulated sugar

• 4 large eggs, separated

• ¼ cup vegetable oil

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• ¼ teaspoon salt

• ¼ teaspoon cream of tartar (optional, helps stabilize egg whites)

For the Whipped Topping:

• ½ cup heavy whipping cream

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

Directions

1. 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.

2. Prepare the Wet Ingredients: In a large mixing bowl, whisk together the yogurt, vegetable oil, and vanilla extract. Add the egg yolks (reserve the whites for later) and sugar. Stir until smooth and well combined.

3. 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.

4. 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.

5. 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.

6. 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.

7. Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

8. Prepare the Whipped Topping: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

9. 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.

Servings and Timing

• Servings: This recipe makes 8 slices of cake.

• Prep Time: 20 minutes

• Cook Time: 25-30 minutes

• Total Time: 45-50 minutes

Variations

• Lighter Cake: Use low-fat or non-fat yogurt for a lighter version of the cake.

• Flavor Variations: Add lemon zest or vanilla beans to the batter for an extra layer of flavor. A drizzle of honey over the whipped cream also adds a lovely touch.

• Fruit Variations: Top the cake with a variety of fresh berries, such as strawberries, blueberries, or raspberries, for added freshness and color.

Storage/Reheating

• Storage: Store any leftover cake in the refrigerator for up to 3 days. The whipped cream topping can be made ahead and stored in the fridge, but be sure to re-whip it before serving.

• Reheating: The cake is best served chilled or at room temperature, so reheating isn’t necessary. However, if desired, you can warm individual slices in the microwave for 10-15 seconds.

FAQs

Can I use a different type of yogurt for this cake?

Yes, you can use any plain yogurt, but Greek yogurt gives the cake a richer, creamier texture. If you prefer a lighter version, you can use low-fat or non-fat yogurt.

Can I substitute the cream of tartar in this recipe?

While the cream of tartar helps stabilize the egg whites, it’s optional. If you don’t have it, you can still make the cake, though the egg whites may not be as stable.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown. You can also gently press the top of the cake with your finger; if it springs back, it’s ready.

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead and store it in the refrigerator. Top it with the whipped cream just before serving for the best presentation.

Can I make this cake without the whipped topping?

While the whipped topping adds a delicious creamy contrast, the cake can be enjoyed on its own without it. You could also serve it with fresh fruit or a drizzle of honey instead.

Conclusion

This Light & Fluffy Yogurt Cloud Cake is a simple yet elegant dessert that combines the best of creamy yogurt and airy sponge cake. Its delicate texture and light sweetness make it a perfect treat for any occasion. Whether you’re celebrating or simply indulging, this cake is sure to impress and satisfy.

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