Description
This Fluffiest Yogurt Cloud Cake is a light, airy dessert perfect for those craving a delicate, moist cake with a subtle tang from yogurt and a hint of lemon zest. Whipping egg whites to stiff peaks creates an incredibly fluffy texture, making this cake a delightful treat that is not overly sweet and wonderfully soft.
Ingredients
Scale
Dry Ingredients
- 1 cup (120 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 4 large egg whites
- 1 cup plain yogurt
- 1 tsp vanilla extract
- Zest of 1 lemon (28 g)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly coat an 8-inch round cake pan with oil or butter to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir well to evenly distribute all dry ingredients for uniform texture.
- Whip Egg Whites: Separate the egg whites from the yolks, then use an electric mixer to whip the egg whites until they form stiff, glossy peaks that hold their shape firmly. This is crucial for the cake’s fluffy texture.
- Combine Wet and Dry Ingredients: Add the plain yogurt, vanilla extract, and lemon zest to the dry ingredients. Gently stir the mixture until the batter is smooth and uniform, taking care not to overmix to avoid deflating the whipped egg whites.
- Fold in Egg Whites: Carefully fold the whipped egg whites into the batter using a gentle bottom-to-top motion. This preserves the air whipped into the whites, contributing to the cake’s cloud-like fluffiness.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Place it in the preheated oven and bake for 30-35 minutes, or until the surface is golden brown and springs back lightly to the touch.
- Cool and Serve: Remove the cake from the oven and let it cool completely in the pan. Once cooled, carefully release the cake from the pan and serve as a light, delicious dessert.
Notes
- Be sure to whip egg whites to stiff peaks for maximum fluffiness; under-whipping may result in a denser cake.
- Gently folding the egg whites into the batter preserves air bubbles, essential for the cake’s delicate texture.
- You can substitute lemon zest with orange zest for a different citrus note.
- Ensure the cake is fully cooled before removing from the pan to prevent breakage.
- This cake is best served the same day for optimal texture but can be stored in an airtight container for up to 2 days.
