Description

This Light & Fluffy Yogurt Cloud Cake is a delightful 7-layer recipe featuring a tender, airy texture achieved by folding whipped egg whites into a yogurt-based batter. Perfect for any occasion, this cake combines the tanginess of yogurt with the subtle sweetness of vanilla and sugar, resulting in a moist and flavorful treat that’s lightly dusted with powdered sugar and optionally garnished with fresh fruits.

Ingredients

Scale

Wet Ingredients

1 cup plain yogurt (Greek or regular)
4 large eggs (separated)
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup milk

Dry Ingredients

1 cup granulated sugar
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

Optional Garnishes

Powdered sugar for dusting
Fresh fruits for garnish

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Instructions

Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cakes don’t stick.
Whisk egg yolks and sugar: In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is light in color and creamy, which helps incorporate air for a lighter cake.
Add yogurt, oil, and vanilla: Stir the plain yogurt, vegetable oil, and vanilla extract into the egg yolk mixture until everything is well blended and smooth.
Combine dry ingredients: Sift together the all-purpose flour, baking powder, and salt in a separate bowl. Gradually add these dry ingredients into the wet mixture, alternating with the milk, and mix until smooth and fully combined.
Beat egg whites: In another clean bowl, beat the egg whites until stiff peaks form. This step is essential for creating the cake’s fluffy and airy texture.
Fold egg whites into batter: Carefully fold the beaten egg whites into the batter to maintain its lightness, being gentle to preserve the airiness.
Pour and bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes: Remove the cakes from the oven and let them cool in the pans for 15 to 20 minutes. Then, transfer the cakes onto wire racks to cool completely.
Layer and garnish: Place one cake layer on a serving platter and dust with powdered sugar if desired. Add the second cake layer on top and dust again. Optionally, garnish with fresh fruits for added flavor and presentation.

Notes

Be sure not to overmix when folding in the egg whites to retain the fluffy texture.
Using room temperature eggs can improve the batter’s consistency.
You can substitute milk with almond or oat milk for a dairy-free option, but yogurt should be plain and unsweetened.
The cake layers can be prepared a day in advance and wrapped tightly to maintain moisture.
Fresh fruits like berries or sliced kiwi add a fresh contrast when used as garnishes.
Dusting with powdered sugar is optional but enhances the cake’s appearance and adds a touch of sweetness.