Description
Indulge in the light and airy delight of this Yogurt Cloud Cake. With a fluffy yogurt-based cake topped with whipped cream, this recipe is a heavenly treat for any occasion.
Ingredients
Units
Scale
For the Cake:
- 1 cup plain yogurt (preferably Greek yogurt)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)
For the Whipped Topping:
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper for easy removal.
- Prepare the Wet Ingredients: In a large mixing bowl, whisk together the yogurt, vegetable oil, and vanilla extract. Add the egg yolks and sugar. Stir until smooth and well combined.
- Sift the Dry Ingredients: In a separate bowl, sift the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently to combine.
- Whisk the Egg Whites: In a clean bowl, whisk the egg whites and cream of tartar until stiff peaks form.
- Fold the Egg Whites: Gently fold the whipped egg whites into the cake batter in two or three additions.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 25-30 minutes.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Whipped Topping: Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Serve: Top the cooled cake with the whipped cream and optional garnishes before serving.
Notes
- For a Lighter Cake: Use low-fat or non-fat yogurt for a lighter version of the cake.
- Flavor Variations: Add lemon zest or vanilla beans to the batter for extra flavor. Drizzle honey on top of the whipped cream for a lovely touch.
- Storage: Store any leftover cake in the refrigerator for up to 3 days. Re-whip the whipped cream before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
