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Method:
1. Prep Your Ingredients:
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Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
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In a bowl, separate the egg whites and egg yolks. Make sure no yolk gets into the whites for the best results.
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In a separate bowl, sift the flour, cornstarch, and baking powder together. Set aside.
2. Mix the Wet Ingredients:
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In a large bowl, whisk together the egg yolks, plain yogurt, half of the granulated sugar (about 1/2 cup), and vanilla extract until smooth and combined.
3. Fold in the Dry Ingredients:
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Gradually add the sifted flour mixture into the yogurt and egg yolk mixture. Stir until everything is well incorporated and smooth, but don’t over-mix.
4. Beat the Egg Whites:
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In a separate clean bowl, beat the egg whites with a pinch of salt and cream of tartar (if using) until soft peaks form.
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Gradually add the remaining 1/2 cup sugar while continuing to beat until stiff peaks form. This step is key to achieving that light, airy texture.
5. Combine the Mixtures:
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Gently fold the beaten egg whites into the yogurt mixture. Start by adding a small portion of the egg whites to lighten the mixture, then fold in the rest in stages. Be careful not to deflate the whipped egg whites; the goal is to keep the batter airy and light.
6. Bake the Cake:
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Pour the batter into the prepared cake pan. Smooth the top with a spatula.
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Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean, and the cake is lightly golden on top.
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Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Serve:
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Once cooled, dust the top with powdered sugar for a simple, elegant finish.
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Slice and enjoy the light, fluffy texture of your Yogurt Cloud Cake.
Tips:
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Flavor Variations: You can add a teaspoon of lemon zest or orange zest to the batter for a refreshing citrus twist.
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Topping Ideas: Serve with fresh berries, whipped cream, or a drizzle of honey to enhance the flavors.
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Make it a Layered Cake: For a more decadent version, cut the cooled cake into layers and fill with whipped cream, yogurt, or a fruit compote.
This Yogurt Cloud Cake is incredibly light and fluffy with a subtle tang from the yogurt, making it the perfect treat for a summer dessert or afternoon tea. Enjoy!
