Here’s a light and dreamy Yogurt Cloud Cake recipe — soft, fluffy, and subtly tangy. Think of it as a cross between a cheesecake, sponge cake, and a soufflé. It’s made with simple ingredients and no crust — just airy, melt-in-your-mouth texture.
🍰 Yogurt Cloud Cake (Japanese-Inspired)
📋 Ingredients:
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4 large eggs, separated
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⅓ cup (70g) sugar, divided
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¾ cup (180g) plain Greek yogurt or regular full-fat yogurt
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1 tsp vanilla extract
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2 tbsp (30ml) lemon juice (optional, for brightness)
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¼ cup (30g) cake flour or all-purpose flour (sifted)
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1 tbsp (10g) cornstarch
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¼ tsp salt
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Optional: powdered sugar or fruit for topping
🧑🍳 Instructions:
1. Preheat oven:
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Preheat to 325°F (160°C).
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Line an 8-inch (20 cm) round cake pan with parchment on the bottom and sides.
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Prepare a water bath: Place a larger baking dish in the oven and fill with 1 inch of hot water.
2. Make the base batter:
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In a large bowl, whisk together:
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Egg yolks
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Yogurt
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Vanilla
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Lemon juice
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Sift in the flour, cornstarch, and salt, and whisk until smooth.
3. Beat the egg whites:
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In a clean bowl, beat egg whites with an electric mixer.
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Gradually add the sugar (about 1 tablespoon at a time).
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Beat until soft peaks form (do not overbeat — you want gentle peaks, not stiff ones).
4. Fold the meringue:
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Fold ⅓ of the meringue into the yogurt batter to lighten it.
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Gently fold in the rest in two batches — use a spatula and don’t overmix to keep the air in.
5. Bake:
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Pour batter into the lined pan and tap gently to release air bubbles.
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Place the cake pan in the hot water bath.
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Bake for 45–55 minutes, or until the top is lightly golden and the center barely jiggles.
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Turn off the oven and let the cake sit inside for 15 minutes with the door cracked open.
6. Cool and serve:
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Remove from oven and let cool completely.
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Chill for 1–2 hours for best texture.
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Dust with powdered sugar or top with berries, honey, or a dollop of yogurt.
✅ Tips:
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Greek yogurt gives it more tang and structure; regular yogurt gives a lighter, more custardy texture.
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Don’t skip the water bath — it helps the cake rise evenly and stay moist.
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For a lemon version, add lemon zest and increase lemon juice slightly.