Yogurt Cloud Cake for a Light Dessert Recipe

Introduction

This Yogurt Cloud Cake is a light and airy dessert that feels like biting into a sweet, fluffy cloud. With a subtle lemon zest and creamy yogurt flavor, it’s perfect for a delicate treat any time of day.

Ingredients

• 4 large egg whites
• 1 cup plain yogurt
• 1 cup (120 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/4 tsp salt
• Zest of 1 lemon (28 g)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan with oil or butter.
2. Step 2: In a large mixing bowl, combine the flour, sugar, baking powder, and salt, mixing well to distribute evenly.
3. Step 3: Separate the egg whites and use an electric mixer to whip them until they form stiff, glossy peaks that hold their shape firmly.
4. Step 4: Into the dry ingredients, add the yogurt, vanilla extract, and lemon zest. Stir gently until you achieve a smooth and uniform batter.
5. Step 5: Carefully fold the whipped egg whites into the batter, using a gentle motion to keep the mixture airy and avoid deflating the whites.
6. Step 6: Pour the batter into the prepared cake pan, spreading it evenly to ensure it bakes uniformly.
7. Step 7: Bake in the preheated oven for 30-35 minutes, until the top is golden brown and springs back slightly when touched.
8. Step 8: Remove from the oven and let the cake cool completely in the pan before gently releasing it to serve.

Tips & Variations

• For extra lemon flavor, add a tablespoon of fresh lemon juice to the batter along with the zest.
• If you prefer a dairy-free option, substitute the plain yogurt with coconut yogurt for a subtle tropical twist.
• Make sure to fold the egg whites gently to keep the cake light and fluffy; overmixing will deflate the batter.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in a low oven or enjoy chilled for a refreshing dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flavored yogurt instead of plain?

Using flavored yogurt will change the cake’s taste and sweetness, which may affect the final flavor. Plain yogurt is best to let the lemon and vanilla shine through.

What can I do if I don’t have an electric mixer?

Whipping egg whites by hand is possible but requires effort and patience. Use a large whisk and beat vigorously until stiff peaks form, which may take several minutes.

Yogurt Cloud Cake for a Light Dessert Recipe

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★★★★★

4.9 from 105 reviews

• Author: Mariam
• Total Time: 45-50 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Yogurt Cloud Cake is a light and airy dessert perfect for those seeking a delicate sweet treat. Made with whipped egg whites, creamy yogurt, and a hint of lemon zest, this cake offers a soft texture and subtle tanginess, making it an excellent choice for a refreshing finish to any meal.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (120 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• Zest of 1 lemon (28 g)

Wet Ingredients

• 4 large egg whites
• 1 cup plain yogurt
• 1 tsp vanilla extract

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Instructions

1. Prepare the pan: Lightly coat an 8-inch round cake pan with oil or butter and preheat your oven to 350°F (175°C). This ensures your cake will bake evenly without sticking.
2. Mix dry ingredients: In a large mixing bowl, combine the flour, granulated sugar, baking powder, salt, and lemon zest. Stir well to distribute all ingredients evenly, creating a uniform dry mix.
3. Whip egg whites: Separate the egg whites from the yolks. Using an electric mixer, whip the egg whites until they form stiff, glossy peaks that hold their shape firmly, which is crucial for the cake’s airy texture.
4. Combine wet and dry: Add the plain yogurt and vanilla extract to the dry ingredients. Gently stir until the mixture forms a smooth, consistent batter without overmixing.
5. Fold in egg whites: Carefully fold the whipped egg whites into the batter with a spatula. Use gentle, sweeping motions to preserve the airiness and prevent the batter from deflating.
6. Transfer and smooth batter: Pour the batter into the prepared cake pan and spread it evenly to ensure uniform baking throughout.
7. Bake the cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Watch for the surface to turn golden-brown and check for a slight springiness when touched, indicating doneness.
8. Cool and serve: Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, carefully release it from the pan and it is ready to serve.

Notes

• Ensure egg whites are whipped to stiff peaks for optimal cake rise and texture.
• Folding technique is essential; avoid stirring vigorously to keep the batter light.
• Use fresh lemon zest for the best flavor impact.
• Letting the cake cool completely before removing helps maintain its delicate structure.
• This cake pairs wonderfully with fresh berries or a light dusting of powdered sugar.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: yogurt cake, light dessert, lemon zest cake, fluffy cake, airy dessert, simple cake