Description
This Fluffy Yogurt Cloud Dessert is a light, airy cake made with whipped egg whites and creamy Greek yogurt, topped with softly sweetened whipped cream. It’s tender, gently sweet, and perfect for any occasion that calls for something delicate yet satisfying.
Ingredients
- 100 g granulated sugar
- 240 ml plain Greek yogurt (room temperature)
- 60 ml vegetable oil
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 125 g all-purpose flour
- 1/4 teaspoon cream of tartar (optional)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 15 g powdered sugar
- 120 ml heavy whipping cream (cold)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 170°C (340°F) and prepare an 8-inch round pan with parchment paper.
- Whisk egg yolks with sugar until pale and slightly thick.
- Mix in yogurt, oil, and vanilla until smooth.
- Sift in flour, baking powder, and salt; fold gently until combined.
- Beat egg whites with cream of tartar to stiff glossy peaks.
- Fold whites into batter in three additions, gently preserving air.
- Pour into pan and bake 30–35 minutes until golden and springy.
- Cool completely before topping.
- Whip cream with powdered sugar and vanilla to soft peaks and spread over cake.
Notes
- Use room-temperature ingredients for smoother blending.
- Avoid overmixing after adding egg whites to maintain fluffiness.
- Bake until the center springs back lightly when pressed.
- Chill the cream and bowl before whipping for better volume.
- Prep Time: 20 minutes
- Cook Time: 35 minutes