Yogurt Cloud Cake For A Light Dessert Recipe
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.
- 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
