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Light and fluffy yogurt cloud cake topped with fresh fruits

Light & Fluffy Yogurt Cloud Cake

An airy, melt-in-your-mouth cake made with yogurt for a delicate tang and incredible softness — perfect for a light dessert or afternoon treat.
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Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs separated
  • ½ cup 100 g granulated sugar, divided
  • 1 cup 240 g plain yogurt (full-fat or Greek for richer flavor)
  • ¼ cup 60 ml vegetable oil
  • 1 tsp vanilla extract
  • ¾ cup 95 g cake flour or all-purpose flour, sifted
  • 1½ tsp baking powder
  • Pinch of salt

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Hand mixer or stand mixer
  • Rubber spatula
  • 8-inch (20 cm) round cake pan or springform pan
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line the bottom of a cake pan with parchment paper.
  2. In a mixing bowl, whisk egg yolks with half of the sugar until pale and creamy.
  3. Stir in yogurt, oil, and vanilla extract until smooth.
  4. Sift flour, baking powder, and salt into the yolk mixture and fold gently until combined.
  5. In a separate clean bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat to stiff peaks.
  6. Fold the egg whites gently into the batter in three additions, keeping as much air as possible.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, add lemon zest or a touch of almond extract to the batter.
Dust with powdered sugar before serving for a pretty finish.
Store covered at room temperature for up to 2 days, or refrigerate for longer freshness.