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✨ Description

Delicate, airy, and subtly tangy, the Light & Fluffy Yogurt Cloud Cake is a dessert that feels like biting into a soft, creamy dream. Made with simple ingredients and baked to pillowy perfection, this Japanese-inspired cake uses yogurt to create a melt-in-your-mouth texture that’s lighter than traditional cheesecake, yet just as satisfying.

This cake is perfect as a light afternoon treat, a beautiful centerpiece for brunch, or a gentle finish to a hearty meal. It’s low in sugar, refreshingly tangy, and so soft it almost dissolves on your tongue — like eating a cloud. Best of all? It’s naturally gluten-free and doesn’t require fancy techniques. Just patience and love.

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📝 Ingredients (Serves 8)

• 1 cup plain whole milk yogurt (Greek yogurt also works)
• 3 large eggs, separated
• ¼ cup granulated sugar
• 3 tablespoons cornstarch
• ½ teaspoon vanilla extract
• Pinch of salt
• Powdered sugar (for dusting, optional)
• Fresh fruit (for serving, optional)

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👨‍🍳 Instructions

Step 1: Prep your oven

Preheat oven to 325°F (160°C). Line the bottom and sides of a 6 or 7-inch round cake pan with parchment paper. Wrap the outside of the pan in foil if it’s not leak-proof — the cake will bake in a water bath.

Step 2: Mix the base

In a mixing bowl, whisk the yogurt with the egg yolks until smooth. Add vanilla extract and mix. Sift in the cornstarch and stir until completely incorporated.

Step 3: Beat the egg whites

In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and beat until glossy stiff peaks form.

Step 4: Fold gently

Fold one-third of the meringue into the yogurt mixture to lighten it. Then gently fold in the rest using a spatula, being careful not to deflate the batter.

Step 5: Bake in a water bath

Pour the batter into the prepared pan. Place the pan into a larger baking dish and add hot water halfway up the sides. Bake for 45–55 minutes, or until the top is lightly golden and the center is just set. Turn off the oven, crack the door open, and let the cake cool for 1 hour inside.

Step 6: Chill and serve

Remove from the oven and let cool completely, then refrigerate for at least 2 hours before unmolding. Dust with powdered sugar and top with fresh fruit if desired.

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🍽 Nutrition Facts (Per Slice – Approximate)

• Calories: 120
• Protein: 6g
• Fat: 4g
• Carbohydrates: 14g
• Sugar: 9g
• Fiber: 0g
• Sodium: 50mg

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🔥 Tips & Tricks

• Don’t skip the parchment paper — it helps lift the delicate cake out easily.
• Use room temperature eggs for the best meringue structure.
• No springform pan? A regular cake pan works, just make sure it’s lined and well-protected for the water bath.
• Add lemon zest to the batter for a bright citrus note.
• Serve with berries, a drizzle of honey, or fruit compote for an elegant presentation.

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💡 My Special Touch

I love brushing the top with a thin layer of apricot glaze or homemade lemon syrup right before serving — it adds a beautiful sheen and a touch of tart-sweet contrast that complements the yogurt’s creaminess. You can also layer thinly sliced strawberries on top for a visual and flavorful upgrade.