Introduction

This Yogurt Cloud Cake is a light and airy dessert perfect for those who want a tender treat without heaviness. With fluffy egg whites and creamy yogurt, it offers a delicate texture and a subtle lemon fragrance that delights the senses.

Yogurt Cloud Cake For A Light Dessert Recipe - Recipe Image

Ingredients

4 large egg whites
1 cup plain yogurt
1 cup (120 g) all-purpose flour
3/4 cup (150 g) granulated sugar
1 tsp vanilla extract
2 tsp baking powder
1/4 tsp salt
Zest of 1 lemon (28 g)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly coat an 8-inch round cake pan with oil or butter to prevent sticking.
Step 2: In a large mixing bowl, combine the flour, sugar, baking powder, and salt, distributing them evenly.
Step 3: Separate the egg whites and beat them with an electric mixer until they form stiff, glossy peaks that hold their shape.
Step 4: Add the yogurt, vanilla extract, and lemon zest to the dry ingredients, stirring gently until the batter is smooth and uniform.
Step 5: Carefully fold the whipped egg whites into the batter, using a gentle motion to keep the mixture light and airy.
Step 6: Pour the batter into the prepared cake pan and spread it evenly for consistent baking.
Step 7: Bake in the preheated oven for 30-35 minutes, until the surface is golden brown and springs back slightly when touched.
Step 8: Remove the cake from the oven and let it cool completely before serving.

Tips & Variations

For extra flavor, add a teaspoon of almond extract or replace lemon zest with orange zest.
Ensure egg whites are whipped to stiff peaks for the lightest texture.
Use room temperature ingredients to help the batter mix evenly.
Serve with fresh berries or a dusting of powdered sugar for a pretty finish.

Storage

Store the cooled cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it covered in the refrigerator for up to 4 days. Reheat gently in a low oven if desired, or enjoy it chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt works well and will make the cake slightly denser but still moist and flavorful.

What can I do if I don’t have a mixer to whip egg whites?

Whipping egg whites by hand is possible with a whisk, but it requires patience and vigorous stirring until stiff peaks form.

Yogurt Cloud Cake For A Light Dessert Recipe

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★★★★★

5 from 107 reviews

This Yogurt Cloud Cake is a light and airy dessert perfect for those seeking a fluffy, subtly sweet treat with a hint of lemon. Made with whipped egg whites and creamy yogurt, this cake is soft and moist with a delicate crumb, ideal for a guilt-free indulgence or a refreshing end to any meal.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: Western
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 cup (120 g) all-purpose flour
3/4 cup (150 g) granulated sugar
2 tsp baking powder
1/4 tsp salt

Wet Ingredients

4 large egg whites
1 cup plain yogurt
1 tsp vanilla extract
Zest of 1 lemon (28 g)

Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C) and lightly coat an 8-inch round cake pan with oil or butter to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, thoroughly combine the all-purpose flour, granulated sugar, baking powder, and salt to ensure even distribution.
Whip Egg Whites: Separate the egg whites from the yolks and beat the egg whites using an electric mixer until they form stiff, glossy peaks that hold their shape securely.
Combine Wet and Dry: Add the plain yogurt, vanilla extract, and freshly grated lemon zest to the dry ingredients. Gently stir the mixture until it becomes a smooth and uniform batter.
Fold in Egg Whites: Carefully fold the whipped egg whites into the batter using a spatula, incorporating them slowly to maintain the airiness of the mixture and avoid deflating it.
Transfer to Pan: Pour the delicate batter into the prepared cake pan, spreading it evenly for consistent baking.
Bake the Cake: Place the cake pan in the preheated oven and bake for 30 to 35 minutes until the surface is golden brown and the top springs back slightly when touched.
Cool Completely: Remove the cake from the oven and allow it to cool completely before slicing and serving.

Notes

Ensure egg whites are whipped to stiff peaks for maximum fluffiness.
Folding the egg whites gently is crucial to keep the cake light and airy.
You can substitute lemon zest with orange zest for a different citrus flavor.
The cake is best enjoyed the same day or the next day when stored in an airtight container.

Keywords: Yogurt Cake, Light Dessert, Lemon Zest Cake, Fluffy Cake, Airy Cake, Easy Cake Recipe