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
Scale
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.
