🍰 Yogurt Cloud Cake Recipe (Japanese-style or souffle-like)Ingredients: 4 eggs, separated 1/2 cup (100g) sugar (divided) 1 cup (240g) plain or Greek yogurt (full-fat or 2%) 1/3 cup (40g) cake flour or all-purpose flour 1 tbsp cornstarch (optional for extra fluffiness) 1 tsp lemon juice or vanilla extract A pinch of salt ✅ Steps: Preheat oven & prepare pan: Heat to 160°C (320°F). Line the bottom of an 8-inch (20cm) springform or round pan with parchment. Wrap the outside of the pan in foil if baking in a water bath. Make the batter: In a large bowl, whisk yogurt, egg yolks, and 1/4 cup sugar until smooth. Add flour and cornstarch, whisk until just combined. Stir in lemon juice or vanilla. Whip the egg whites: In a clean bowl, beat egg whites with a pinch of salt until foamy. Gradually add the remaining 1/4 cup sugar and beat to stiff peaks. Combine: Gently fold the egg whites into the yogurt mixture in 3 batches — be gentle to keep the air. Bake: Pour batter into the pan and bake in a water bath (place pan in a larger dish with 1 inch of hot water) for about 50–60 minutes until set and lightly golden. Cool slowly: Let cool in the oven with the door slightly open to avoid collapsing. Chill in fridge at least 2 hours for best texture. Serve: Dust with powdered sugar, top with fresh berries, or drizzle with honey or lemon curd. 🌿 Why You’ll Love It: Super light and airy texture Subtly sweet and tangy