Go Back

Yogurt Cloud Cake

A light and airy cake that combines yogurt and whipped egg whites for a tender, tangy treat perfect for brunch, picnics, or any sweet craving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 4 large Egg Whites Whipped to stiff peaks
  • 1 cup Plain Yogurt Full-fat recommended for richness
  • 1 cup All-Purpose Flour Can be substituted with gluten-free blend
  • 3/4 cup Granulated Sugar
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
  • 1 tbsp Lemon Zest For flavor

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and grease an 8-inch round cake pan.
  2. In a large bowl, mix all-purpose flour, granulated sugar, baking powder, and salt.
  3. Whip egg whites using an electric mixer until stiff peaks form, about 4-6 minutes.
  4. In another bowl, mix plain yogurt, vanilla extract, and lemon zest until smooth.
  5. Gently fold yogurt mixture into the dry ingredients until just combined.
  6. Carefully fold whipped egg whites into the batter, maintaining the airiness.
  7. Pour the batter into the cake pan and bake for 30-35 minutes until golden brown.
  8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Wrap cooled slices tightly in plastic wrap or store in an airtight container for up to 3 days at room temperature. Refrigerate for up to 5 days. Can freeze individual slices for up to a month; thaw in the fridge overnight.