Description
Indulge in the light and airy delight of this Yogurt Cloud Cake. With a soufflé-like texture and a hint of vanilla, this Japanese-inspired dessert is sure to impress with its fluffy perfection.
Ingredients
Scale
Egg Yolk Mixture:
- 4 large eggs (separated)
- 1/2 cup plain Greek yogurt (full-fat or 2%)
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Egg White Mixture:
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F. Line and grease a cake pan.
- Mix the egg yolk batter: Combine egg yolks, yogurt, sugar, flour, cornstarch, salt, and vanilla.
- Whip egg whites: Beat egg whites, cream of tartar, and sugar to stiff peaks.
- Combine mixtures: Gently fold egg whites into the yolk batter.
- Bake: Bake in a water bath for 40-45 minutes.
- Cool and serve: Cool in the oven and dust with powdered sugar before serving.
Notes
- This cake is best enjoyed fresh on the day it’s made.
- For a citrus twist, add lemon or orange zest to the batter.
- Serve with fresh berries or whipped cream for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 9g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 105mg
