Here’s a Flourless Cloud Cake recipe using 450g of yogurt — light, fluffy, and super delicious!
Flourless Cloud Cake (with Yogurt)
Ingredients:
- 450g plain or Greek yogurt (full-fat works best)
- 4 large eggs, separated
- 3 tbsp cornstarch (or arrowroot powder)
- 1/2 cup sugar (or adjust to taste)
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, for brightness)
- Pinch of salt
Instructions:
- Preheat oven to 320°F (160°C). Line an 8-inch round cake pan with parchment paper (bottom and sides). Optional: Place pan in a water bath for an extra moist cake.
- Prepare the base: In a large bowl, mix the yogurt, egg yolks, sugar, vanilla, lemon zest, and cornstarch until smooth.
- Whip the egg whites: In another clean bowl, beat egg whites with a pinch of salt until stiff peaks form.
- Fold gently: Add a scoop of whipped egg whites into the yogurt mixture to lighten it, then gently fold in the rest until combined. Don’t overmix — keep it airy.
- Bake: Pour batter into the prepared pan. Bake for 45–50 minutes, or until puffed and golden. The center may slightly jiggle — that’s okay!
- Cool: Let it cool completely in the pan. It will deflate a bit, forming a cloud-like texture.
- Serve: Dust with powdered sugar or top with fresh berries, honey, or a dollop of whipped cream.
Want a chocolate swirl version or tips for making it extra tangy?