Yogurt Cloud Cake: The Softest Cake Ever!
Light as air, delicately sweet, and incredibly fluffy, Yogurt Cloud Cake is a melt-in-your-mouth dessert that feels like biting into a sweet cloud. It’s similar in texture to a Japanese-style soufflé cheesecake—but lighter and simpler.
📝 Ingredients (6-inch / 15 cm cake pan)
4 large eggs (separated)
1 cup (240 g) plain Greek yogurt (full fat works best)
3 tbsp sugar (for yolks)
3 tbsp sugar (for whites)
2 tbsp cornstarch
½ tsp vanilla extract
½ tsp lemon juice or white vinegar
Pinch of salt
👩🍳 Instructions
1️⃣ Prep
Preheat oven to 320°F (160°C).
Line a 6-inch round cake pan with parchment paper.
Wrap the outside of the pan with foil (you’ll use a water bath).
2️⃣ Mix the Yolks
In a bowl, whisk egg yolks with 3 tbsp sugar until pale.
Add yogurt, vanilla, cornstarch, and mix until smooth and creamy.
3️⃣ Whip the Whites
In a clean bowl, beat egg whites with salt and lemon juice.
Gradually add the remaining 3 tbsp sugar.
Beat until soft to medium peaks (not stiff).
4️⃣ Fold Gently
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