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This yogurt cloud cake has become my family's favorite go-to dessert whenever we want something that feels indulgent without being heavy. The magical combination of whipped egg whites and tangy yogurt creates a texture that truly lives up to its "cloud" name, dissolving on your tongue like a sweet, airy dream.
I first created this cake when looking for a lighter alternative to traditional birthday cakes. My daughter requested something "fluffy like clouds" for her spring birthday, and this recipe was born. Now it makes regular appearances at our family gatherings throughout the year.
Ingredients
- Plain Greek yogurt: Brings a subtle tanginess and incredible moisture to the cake, giving it that distinctive cloud-like texture
- All-purpose flour: Provides structure while still maintaining lightness, sift it for best results
- Granulated sugar: Sweetens the cake without making it cloying, allowing the yogurt flavor to shine
- Egg whites: Whipped separately are the secret to the incredible fluffiness, fresh eggs at room temperature whip best
- Vegetable oil: Keeps the cake moist for days and creates a tender crumb
- Vanilla extract: Adds warmth and depth to the flavor profile, use pure extract for best results
- Baking powder: Provides the perfect rise, check that yours is fresh and active
- Cream of tartar: Helps stabilize those fluffy egg whites, ensuring your cake maintains its cloud-like texture
Step-by-Step Instructions
- Preheat and Prepare:
- Heat your oven to exactly 350°F and prepare your cake pan meticulously. A proper parchment paper lining is crucial here as this delicate cake needs gentle handling when removing from the pan. The paper should extend slightly above the edges to create handles.
- Create the Base Mixture:
- Combine your yogurt with oil and vanilla before adding egg yolks. This sequence matters because it allows the fat in the oil to properly emulsify with the yogurt, creating a smoother base. Whisk with purpose but don't overbeat, just until you see a homogeneous mixture with a slight sheen.
- Incorporate Dry Ingredients:
- Sifting isn't optional here. This step removes lumps and aerates the flour, contributing to that cloud-like texture we're pursuing. Add the dry mixture in three batches, folding gently between each addition until just combined. Look for a smooth batter with no visible flour pockets.
- Master the Egg Whites:
- This step makes or breaks your cloud cake. Start whisking slowly to create small bubbles, then increase speed gradually. The cream of tartar stabilizes the protein structure, so add it early. Your whites are ready when they form stiff, glossy peaks that stand tall when you lift the whisk.
- The Crucial Fold:
- Approach this step with reverence. Add one third of the egg whites first to lighten the batter, then fold in the remainder in two batches. Use a large spatula and a gentle bottom to top motion, turning the bowl as you go. Stop the moment the whites are incorporated to preserve all that precious air.
- Bake with Attention:
- Pour the batter into your prepared pan with care, then smooth the top with a gentle sweep. The cake will rise substantially, so leave room. Resist opening the oven door during the first 20 minutes of baking to prevent deflation. The cake is done when it springs back gently when touched.
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My grandmother always insisted on using full fat Greek yogurt in this recipe. She would say "the fat carries the flavor" and she was absolutely right. The one time I tried to make this with nonfat yogurt, the texture was noticeably different and lacked that melt in your mouth quality that makes this cake special.
Make It Your Own
This cloud cake welcomes creative adaptations. Try folding lemon zest into the batter for a citrus version that pairs beautifully with spring and summer berries. For a more autumnal take, a touch of cinnamon and cardamom transforms it into something warm and comforting. The yogurt base provides a neutral canvas that adapts to whatever flavors you wish to highlight.
Serving Suggestions
While delicious on its own, this cloud cake reaches new heights when paired thoughtfully. Fresh berries macerated with a touch of sugar create a lovely juicy topping that soaks slightly into the cake. A drizzle of warm honey just before serving adds a golden sweetness. For special occasions, I serve it with a side of lemon curd for guests to add as desired.
Storage Tips
The beauty of this cake is how well it keeps. Store it covered at room temperature for up to two days or refrigerate for up to a week. If refrigerating, bring slices to room temperature before serving to restore that cloud like texture. The cake also freezes beautifully for up to three months when wrapped well in plastic and then foil. Thaw overnight in the refrigerator.
Frequently Asked Questions
- → How do I ensure the cake is fluffy?
Ensure the egg whites are whipped to stiff peaks and gently fold them into the batter to keep the light texture.
- → Can I use low-fat yogurt?
Yes, low-fat or non-fat yogurt works well for a lighter version of the cake while maintaining its fluffiness.
- → What variations can I add to the cake?
Consider adding lemon zest, almond extract, or vanilla beans for enhanced flavor. A drizzle of honey also complements the dish.
- → How should I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Re-whip the whipped cream topping if stored separately.
- → What toppings go well with this cake?
Fresh berries, powdered sugar, or a drizzle of honey elevate the cake's presentation and flavor.