Description
This Light & Fluffy Yogurt Cloud Cake is a melt-in-your-mouth dessert that combines the creaminess of yogurt with the airy texture of a sponge cake. The perfect balance of tangy and sweet, this cake is light yet satisfying. With its cloud-like texture and delicate flavor, it’s perfect for any occasion!
Ingredients
Scale
- For the Cake:
- 1 cup plain yogurt (preferably Greek yogurt)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)
- For the Whipped Topping:
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper for easy removal.
- Prepare the Wet Ingredients:
- In a large mixing bowl, whisk together the yogurt, vegetable oil, and vanilla extract. Add the egg yolks (reserving the whites for later) and sugar. Stir until smooth and well combined.
- Sift the Dry Ingredients:
- In a separate bowl, sift the all-purpose flour, baking powder, and salt to remove any lumps. Gradually add this dry mixture to the wet ingredients, stirring gently to combine.
- Whisk the Egg Whites:
- In a clean bowl, whisk the egg whites and cream of tartar (if using) until soft peaks form. Gradually add a tablespoon of sugar and continue whisking until stiff peaks form.
- Fold the Egg Whites:
- Gently fold the whipped egg whites into the cake batter in two or three additions. Be careful not to deflate the batter to preserve the fluffiness of the cake.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
- Cool the Cake:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Whipped Topping:
- In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Serve:
- Once the cake has completely cooled, top it with the whipped cream and serve. Optionally, garnish with fresh berries or a dusting of powdered sugar for added flair.
Notes
- For a Lighter Cake: Use low-fat or non-fat yogurt for a lighter version of the cake.
- Flavor Variations: You can add lemon zest or vanilla beans to the batter for extra flavor. A drizzle of honey on top of the whipped cream also adds a lovely touch.
- Storage: Store any leftover cake in the refrigerator for up to 3 days. The whipped cream topping can be made ahead and stored in the fridge, but be sure to re-whip it before serving.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 16g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg