Description
A light and airy cake made with yogurt and egg whites, perfect for dessert.
Ingredients
Scale
- 1 cup full-fat plain yogurt
- 3 large eggs, separated
- 1/4 cup cornstarch
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional, but highly recommended)
- Pinch of salt
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the pan and preheat the oven. Preheat your oven to 325°F (160°C). Line a 6-inch round cake pan with parchment paper on the bottom and sides. You can use a springform pan, but wrap it in foil if using a water bath to prevent leaks.
- Whisk the yolk mixture. In a mixing bowl, combine the yogurt, egg yolks, maple syrup or honey, vanilla extract, lemon zest, and cornstarch. Whisk until smooth and well-blended. The mixture should be thick but silky.
- Beat the egg whites. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. This is what gives the cake its airy structure. Don’t rush this step—well-whipped egg whites are key to achieving that signature cloud texture.
- Fold gently. Add one-third of the egg whites to the yolk mixture and fold gently using a spatula. Repeat with the remaining whites in two more additions, folding carefully to avoid deflating the batter.
- Bake in a water bath. Pour the batter into your prepared pan. Place the pan in a larger baking dish and pour hot water into the outer dish until it reaches halfway up the sides of the cake pan. This water bath helps keep the cake moist and prevents cracking.
- Bake slowly and cool gradually. Bake for about 45–50 minutes until the top is set and slightly golden. Turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes. Then remove and let it cool completely in the pan.
- Chill and serve. Once cooled, refrigerate for at least 2 hours (or overnight). When ready to serve, dust with powdered sugar if desired. Slice gently with a warm knife and serve cold for the full cloud effect.
Notes
- Well-whipped egg whites are crucial for the texture of the cake.
- Refrigerating the cake for a longer period enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cake, dessert, light, airy, yogurt