Light & Fluffy Yogurt Cloud Cake

Why You’ll Love This Recipe

I absolutely love how this Yogurt Cloud Cake is both indulgent and light at the same time. The yogurt brings a lovely tanginess that balances out the sweetness, while the airy texture makes it feel like you’re eating a cloud. The cake is incredibly soft and fluffy, and the whipped cream topping adds the perfect amount of richness without being too heavy. I also love how versatile it is—you can dress it up with fresh berries, a dusting of powdered sugar, or even a drizzle of honey. It’s a simple yet impressive dessert that’s perfect for any occasion!

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

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

Directions

1. Preheat the oven:

Set your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure easy removal later.

2. 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 fully combined.

3. Sift the dry ingredients:

In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently to combine. Be careful not to overmix.

4. Whisk the egg whites:

In a clean, dry bowl, whisk the egg whites with the 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 its fluffiness.

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 about 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. Optionally, garnish with fresh berries or a dusting of powdered sugar for added flair.

Servings and Timing

Servings: This recipe yields 1 cake (about 8 slices).

Prep Time: 20 minutes

Cook Time: 25-30 minutes

Total Time: 45 minutes (plus cooling time)

Variations

Lighter Version: Use low-fat or non-fat yogurt for a lighter version of the cake without compromising on texture.

Flavor Variations: You can add lemon zest or vanilla beans to the batter for extra flavor. A drizzle of honey on top of the whipped cream also adds a lovely touch.

Berry Topping: Fresh strawberries, raspberries, or blueberries can be added on top of the whipped cream for a vibrant and fruity finish.

Citrus Twist: Add a splash of lemon juice to the cake batter for an extra tangy kick, or try orange zest for a fresh twist.

Storage/Reheating

Storage: Store any leftover cake in the refrigerator for up to 3 days. Keep it in an airtight container to maintain its freshness.

Whipped Cream: The whipped cream topping can be made ahead and stored in the fridge. Just be sure to re-whip it before serving to restore its fluffy texture.

FAQs

Can I use non-Greek yogurt for this cake?

Yes, you can use regular yogurt if you prefer, but Greek yogurt will provide a thicker, creamier texture that enhances the cake’s fluffiness.

Can I make this cake without egg whites?

For best results, the egg whites help create the light, fluffy texture. If you’re avoiding eggs, try using an egg replacer that can mimic the structure of egg whites, although the texture may vary.

How can I make the whipped cream topping without sugar?

You can omit the powdered sugar from the whipped cream for a less sweet option. If you need some sweetness, add a few drops of honey or maple syrup instead.

Can I freeze this cake?

Yes, you can freeze the cake without the whipped cream topping. Wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months. Let it thaw at room temperature before serving.

How do I prevent the cake from sinking in the middle?

Ensure that you don’t overmix the batter and fold in the egg whites gently to preserve the airiness. If your oven temperature is too high, the cake might rise too quickly and collapse, so make sure the temperature is set correctly.

Conclusion

This Light & Fluffy Yogurt Cloud Cake is the perfect balance of lightness and flavor, making it a crowd-pleasing dessert that’s both simple and elegant. The creamy yogurt and airy texture are complemented by the sweet whipped cream topping, creating a melt-in-your-mouth experience. Whether you’re serving it at a gathering or enjoying it as a light treat, this cake is sure to impress with its delicate texture and flavor.

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