If you have a craving for a dessert that feels like a gentle, sweet cloud melting in your mouth, this Light & Fluffy Yogurt Cloud Cake Recipe is exactly what you need. This Japanese-inspired treat is a perfect marriage of airy texture and subtle tang from whole milk yogurt, delivering a delicate balance of flavors that’s both satisfying and refreshingly light. Whether you’re serving it for a special occasion or an uplifting afternoon snack, this cake promises a dreamy bite with every forkful.
Ingredients You’ll Need
Simple, pantry-friendly ingredients combine effortlessly to create the magic of this cake. Each component plays an essential role, from the creamy tang of yogurt to the airy lift provided by whipped egg whites.
- 3 large eggs, separated: Egg yolks add richness while whipped whites provide the signature cloud-like fluff.
- 1/4 cup granulated sugar: Sweetens the cake gently without overpowering its delicate flavor.
- 1 cup plain whole milk yogurt: Brings moisture, tang, and tenderness to the crumb.
- 1/4 cup all-purpose flour: Supports structure without weighing down the batter.
- 2 tablespoons cornstarch: Adds lightness and helps achieve that ethereal texture.
- 1 teaspoon vanilla extract: Enhances the cake’s aroma and adds subtle warmth.
- 1/4 teaspoon cream of tartar: Stabilizes the whipped egg whites for maximum volume.
- Powdered sugar for dusting (optional): Adds a pretty, delicate finish before serving.
How to Make Light & Fluffy Yogurt Cloud Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F (160°C). Line a 6-inch round cake pan thoroughly with parchment paper on the bottom and sides — this helps ensure your cake releases beautifully without sticking or tearing.
Step 2: Mix the Wet Ingredients and Dry Ingredients
In a medium bowl, whisk together the egg yolks, whole milk yogurt, all-purpose flour, cornstarch, and vanilla extract until the batter is smooth and lump-free. This step is key for a silky base that will hold the delicate meringue perfectly.
Step 3: Whip the Egg Whites
In a clean bowl, beat the egg whites with the cream of tartar until foamy. Then gradually add the granulated sugar, continuing to beat until you reach stiff peaks. This fluffy meringue is what will give the cake its signature cloud-like texture.
Step 4: Gently Fold and Combine
Carefully fold the whipped egg whites into the yogurt mixture in three additions. Use a spatula with light, sweeping motions to maintain the airy structure. This step requires patience but is crucial to keep the batter light and full of air.
Step 5: Set Up a Water Bath and Bake
Pour the batter into your prepared pan and gently tap it on the counter to release air bubbles. Nestle the cake pan inside a larger baking dish, then pour hot water into the outer dish to create a water bath. This gentle cooking method helps the cake bake evenly, keeping it moist and preventing cracking. Bake for 45 to 50 minutes until the top is lightly golden and the cake is set.
Step 6: Cool the Cake with Care
Turn off the oven and leave the door slightly ajar, letting the cake cool inside for 15 minutes. This slow temperature change helps avoid cracks. Once out, allow the cake to cool completely before removing it from the pan.
How to Serve Light & Fluffy Yogurt Cloud Cake Recipe
Garnishes
Enhance your cake’s appearance and flavor with a light dusting of powdered sugar for a snowy, elegant look. Fresh berries or edible flowers are also perfect for a pop of color and freshness.
Side Dishes
This cake pairs beautifully with a cup of freshly brewed tea or a dollop of homemade whipped cream. For a more indulgent twist, serve alongside a drizzle of berry compote or a spoonful of lemon curd to brighten every bite.
Creative Ways to Present
Try serving slices in delicate glass bowls layered with fruit and a splash of honey or yogurt for an upscale parfait. Alternatively, top each piece with a sprinkle of toasted almonds or coconut flakes for added texture and a gourmet feel that will impress your guests.
Make Ahead and Storage
Storing Leftovers
After baking, this cake is best enjoyed fresh for that perfect airy texture. However, leftovers can be stored in an airtight container in the refrigerator for up to two days, where the texture becomes denser and creamier, similar to a cheesecake.
Freezing
While freezing may slightly alter the cloud-like softness, you can wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to one month and thaw overnight in the refrigerator for a delicious treat later.
Reheating
To revive your Light & Fluffy Yogurt Cloud Cake Recipe, allow refrigerated slices to come to room temperature before serving. Avoid microwaving to maintain texture; instead, enjoy it chilled or gently warmed in a low oven wrapped loosely in foil.
FAQs
Can I use non-dairy yogurt in this recipe?
Yes! While whole milk yogurt gives the best richness and texture, plain non-dairy yogurts like coconut or almond can be good substitutes. Just ensure they’re unsweetened and thick for best results.
Why do I need to use a water bath for baking?
The water bath creates a gentle, moist environment in the oven, which helps the cake bake evenly without cracking and keeps it wonderfully moist and tender.
What if my egg whites don’t form stiff peaks?
Make sure your bowl and beaters are completely clean and free of any fat. Also, avoid any yolk in the whites. Adding a pinch of cream of tartar, as the recipe suggests, helps stabilize the egg whites for better volume.
Can I make this cake in a larger pan?
While it’s possible, baking times and texture may change. Using a 6-inch round pan as indicated helps maintain the perfect height and cloud-like feel.
Is this cake suitable for vegetarians?
Absolutely! This Light & Fluffy Yogurt Cloud Cake Recipe contains no meat or gelatin, making it perfect for vegetarian diets.
Final Thoughts
This Light & Fluffy Yogurt Cloud Cake Recipe is a charming and surprisingly simple dessert that brings a touch of elegance to any occasion. Its airy texture combined with the gentle tang of yogurt makes it a true crowd-pleaser. I encourage you to give it a try—you might just discover your new favorite cake that feels like a light hug in every bite.
Print
Light & Fluffy Yogurt Cloud Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired
- Diet: Vegetarian
Description
This Light & Fluffy Yogurt Cloud Cake is a delicate, airy dessert inspired by Japanese souffle cakes. Combining the creaminess of whole milk yogurt with whipped egg whites, it creates a soft, cloud-like texture that melts in your mouth. Perfect for a light treat, it is baked in a water bath to ensure moistness and a gentle crumb.
Ingredients
Egg Mixture
- 3 large eggs, separated
- 1/4 cup granulated sugar
Dry Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon cream of tartar
Wet Ingredients
- 1 cup plain whole milk yogurt
- 1 teaspoon vanilla extract
Optional
- Powdered sugar for dusting
Instructions
- Prepare the oven and pan: Preheat your oven to 325°F (160°C). Line the bottom and sides of a 6-inch round cake pan with parchment paper to prevent sticking.
- Mix egg yolks and wet ingredients: In a medium bowl, whisk together the separated egg yolks, whole milk yogurt, flour, cornstarch, and vanilla extract until the mixture is smooth with no lumps.
- Beat egg whites: In a separate clean bowl, beat the egg whites along with the cream of tartar until they become foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form, indicating a stable meringue.
- Fold mixtures carefully: Gently fold the whipped egg whites into the egg yolk mixture in three batches. Use a spatula and fold carefully to maintain the airiness and prevent deflation.
- Prepare for baking: Pour the combined batter into the lined cake pan. Tap the pan gently on the counter to release any trapped air bubbles.
- Create a water bath: Place the cake pan inside a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the cake pan. This water bath ensures even baking and prevents cracking.
- Bake the cake: Bake for 45 to 50 minutes, or until the cake is set in the center and lightly golden on top.
- Cool gradually: Turn off the oven and leave the door slightly ajar. Let the cake cool inside the oven for about 15 minutes to avoid sudden temperature changes that might cause cracking.
- Finish cooling and serve: Remove the cake from the water bath and pan once cooled slightly. Let it cool completely at room temperature. Dust with powdered sugar before serving if desired.
Notes
- Use room temperature eggs and yogurt for best results and to ensure smooth batter.
- The cake is best enjoyed the day it’s baked for optimal lightness and fluffiness.
- If refrigerated, the cake will become denser with a cheesecake-like texture.
