When you slice into a Yogurt Cloud Cake, the fluffy, light texture and subtle sweetness fill the air with a sense of delight. This cake is a delightful treat that takes just about an hour to prepare from start to finish. The combination of yogurt and whipped egg whites creates a cloud-like lightness that makes it utterly irresistible.
This recipe is perfect for anyone looking to impress guests or simply indulge in a sweet treat at home. Ideal for birthdays, afternoon tea, or any celebratory occasion, the Yogurt Cloud Cake can be made a day ahead and stored properly for maximum freshness.
Why You’ll Love This Recipe
- The yogurt adds moisture and tang for a unique flavor.
- Light and airy texture that melts in your mouth.
- Simple technique that yields impressive results.
- Quick to assemble with minimal cleanup required.
What You’ll Need
Gather these ingredients to create your cake.
For the Base
- 1 pot (125 g) yaourt nature
- 2 pots sucre
- 3 œufs (separated)
- 3 pots farine
- 1/2 pot huile végétale (tournesol or pépin de raisin)
- 1 sachet levure chimique
- 1 cuillère à café extrait de vanille (optional)
For Decoration
- sucre glace (for decoration)
Note: You can use plain yogurt or any mild-flavored yogurt for best results.
Substitutions & Swaps
- Use Greek yogurt for creaminess.
- Replace sugar with honey for a healthier option.
- Substitute vegetable oil with melted butter.
- Omit vanilla for a classic cake flavor.
How to Make It
Follow these easy steps to create your Yogurt Cloud Cake.
Preheat the oven
Preheat your oven to 160°C and prepare a baking mold by greasing it.
Separate the eggs
Carefully separate the egg whites from the yolks, placing them in separate bowls.
Mix the base
Combine the yogurt, egg yolks, and sugar in a large bowl. Beat until the mixture is fluffy and creamy.
Add the oil and vanilla
Incorporate the vegetable oil and vanilla extract, mixing until well combined.
Combine the dry ingredients
Gently sift in the flour and baking powder, stirring until you obtain a smooth batter.
Whip the egg whites
Whisk the egg whites in a clean bowl until stiff peaks form. This will ensure a light cake.
Fold in the egg whites
Carefully fold the whipped egg whites into the batter, doing this in batches to maintain the volume.
Pour and smooth
Pour the cake batter into the prepared mold and use a spatula to smooth the surface.
Bake
Place the mold in the preheated oven and bake for about 40 minutes, until fully cooked and golden brown.
Cool and dust
Allow the cake to cool slightly before removing from the mold. Dust with powdered sugar before serving.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, this cake is best enjoyed fresh.
Reheat: Enjoy at room temperature; no reheating needed.
Tips for Best Results
- Ensure your egg whites are free of yolk for proper whipping.
- Do not overmix the batter after folding; keep it light.
- Use room temperature ingredients for easier mixing.
- Cool the cake completely before dusting with powdered sugar.
Serving Suggestions
- Enjoy with fresh fruit or a dollop of whipped cream.
- Serve alongside a cup of tea or coffee for a delightful treat.
- Garnish with lemon zest for an added zing.
