Description
Experience the magic of a cake so light it feels like biting into a cloud. This Fluffy Yogurt Cloud Cake is incredibly moist, subtly tangy, and boasts an ethereal texture that will delight your senses.
Ingredients
- 1 cup (240g) full-fat Greek yogurt, room temperature
- 4 large eggs, separated, room temperature
- 1/4 cup (56g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- 1/2 cup (60g) cake flour, sifted (or DIY substitute)
- 3/4 cup (150g) granulated sugar, divided
- 1/2 teaspoon cream of tartar (or 1/2 tsp lemon juice)
Instructions
- 1. Prepare Pan & Preheat Oven: Grease a 9-inch springform pan, line the bottom with parchment paper. Preheat oven to 325°F (160°C). Have a larger roasting pan ready for a water bath.
- 2. Whisk Yogurt Batter: In a large bowl, whisk together yogurt, egg yolks, melted butter, vanilla, and lemon zest until smooth. Sift in cake flour and 1/4 cup (50g) of the granulated sugar; whisk until just combined.
- 3. Whip Egg Whites: In a separate, clean bowl, beat egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add the remaining 1/2 cup (100g) granulated sugar, beating until stiff, glossy peaks form.
- 4. Gently Fold: Add one-third of the whipped egg whites to the yogurt batter and gently fold to lighten. Carefully fold in the remaining egg whites until just combined, being careful not to deflate the air.
- 5. Bake in Water Bath: Pour batter into the prepared springform pan. Place springform pan into the larger roasting pan. Pour hot water into the roasting pan, halfway up the sides of the springform. Bake for 60-75 minutes, or until golden and set (a slight jiggle in the center is okay).
- 6. Cool Completely: Turn off oven, leave cake in oven with door ajar for 15-20 minutes. Remove from water bath, then carefully remove springform sides. Cool completely on a wire rack before slicing and serving.
- Prep Time: 25 mins
- Cook Time: 75 mins