Light & Fluffy Yogurt Cloud Cake

Introduction

If you’ve ever craved a dessert that’s airy, melt-in-your-mouth, and just sweet enough without being heavy, this Light & Fluffy Yogurt Cloud Cake is the answer.

Inspired by the viral trend of cloud bread, this cake takes it a step further by incorporating yogurt for extra moisture, protein, and a tangy depth of flavor. The result is a light sponge that feels almost weightless but still satisfies your dessert cravings. Perfect for afternoon tea, brunch, or as a healthy alternative to traditional cakes, this recipe is as delightful to eat as it is simple to prepare.

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Ingredients

• 3 large eggs, separated
• ⅓ cup sugar (or honey for natural sweetness)
• ½ cup plain Greek yogurt (or regular yogurt, drained)
• 1 tsp vanilla extract
• 2 tbsp cornstarch (or flour)
• 1 tsp lemon juice (optional, helps stabilize egg whites)
• Pinch of salt

Optional Toppings:

• Fresh berries
• Powdered sugar
• Drizzle of honey or fruit coulis

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Timing

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Cooling Time: 20 minutes
• Total Time: 1 hour 15 minutes

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Step-by-Step Instructions

Step 1: Prepare the Egg Whites

• In a clean bowl, beat egg whites with lemon juice and a pinch of salt until soft peaks form.
• Gradually add half the sugar and beat until stiff peaks form.

Step 2: Make the Yogurt Base

• In another bowl, whisk egg yolks with the remaining sugar until pale and creamy.
• Add yogurt, vanilla extract, and cornstarch. Mix until smooth.

Step 3: Fold Together

• Gently fold whipped egg whites into the yogurt mixture in 3 additions.
• Be careful not to deflate the batter—this is what makes the cake light and fluffy.

Step 4: Bake

• Preheat oven to 325°F (160°C).
• Line a round cake pan with parchment paper.
• Pour in the batter and smooth the top.
• Bake for 35–40 minutes until golden and set.

Step 5: Cool & Serve

• Let the cake cool in the pan for 10 minutes.
• Transfer to a wire rack and dust with powdered sugar.
• Serve with berries or honey drizzle for an extra treat.

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Tips for Success

• Use room temperature eggs for easier whipping.
• Don’t overmix when folding egg whites—keep it airy.
• If you prefer extra sweetness, serve with whipped cream and fruit compote.
• Yogurt adds tanginess—Greek yogurt makes it richer, regular yogurt makes it lighter.

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Nutrition (per slice, 8 servings)

• Calories: ~120
• Protein: 5g
• Carbs: 15g
• Fat: 4g
• Sugar: 9g

This cake is low-calorie, high in protein, and lighter than traditional sponge cakes.

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Variations

• Citrus Cloud Cake: Add zest of 1 lemon or orange.
• Chocolate Cloud Cake: Whisk 2 tbsp cocoa powder into the yolk mixture.
• Berry Yogurt Cake: Fold in ½ cup fresh blueberries or raspberries.
• Gluten-Free: Replace cornstarch with almond flour for a nutty touch.

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Serving Suggestions

• Pair with hot tea or coffee for a cozy treat.
• Top with Greek yogurt and honey for a breakfast-style cake.
• Use as a base for layered desserts with cream and fruit.

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Storage

• Refrigerator: Store in airtight container up to 3 days.
• Freezer: Not recommended—texture becomes watery.
• Reheat: Warm gently in the microwave for 10–15 seconds before serving.

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Conclusion

This Light & Fluffy Yogurt Cloud Cake is an elegant yet easy recipe that combines the creaminess of yogurt with the airiness of whipped egg whites. Perfectly balanced between health and indulgence, it’s a cake you’ll want to make again and again.

👉 Try this recipe today, share your version in the comments, and subscribe for more light & creative dessert recipes!

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FAQs

Q1: Can I make this with flavored yogurt?
Yes, but reduce sugar if the yogurt is sweetened.

Q2: Can I bake this in muffin tins?
Absolutely! Bake 15–20 minutes for mini versions.

Q3: Why did my cake collapse?
It may be underbaked or overmixed—ensure stiff peaks and gentle folding.

Q4: Can I use low-fat yogurt?
Yes, but the cake may be less rich in texture.

Q5: Is this gluten-free?
Yes, if made with cornstarch instead of flour.