Light & Fluffy Yogurt Cloud Cake

Yoghurt Cloud Cake is a light and fluffy dessert that melts in your mouth with each bite. It’s made using basic ingredients like yoghurt, eggs, sugar, and cornstarch. The yoghurt adds a gentle tangy flavor, while the whipped egg whites give it a soft, cloud-like texture.

It's an easy recipe perfect for both new bakers and seasoned pros. Yogurt cake offers a healthier twist on traditional cakes without sacrificing flavor. Serve it as a light dessert after dinner, a mid-afternoon snack with tea, or a guilt-free treat.

What is Yogurt Cloud Cake?

Yoghurt Cloud Cake is a light, airy dessert that traces its roots back to the traditional French gâteau au yaourt, a simple yogurt cake often regarded as the first baking lesson for French children.

Historically, the ingredients were measured using small yogurt cups, making it an easy and accessible recipe for anyone. With its soft, fluffy texture, this cake bears a resemblance to the popular Japanese souffle cheesecake, but instead of cream cheese, it uses yogurt for a tangy, lighter finish.

The cake has evolved over time, with various versions using different types of yogurt, such as Greek yogurt, to add both creaminess and a subtle protein boost.

Fun fact: the recipe for making this cake is so simple that many French children make it their first baking project!

Pro Tips for The Best Yogurt Cloud Cake

• Allow the eggs and yogurt to come to room temperature before mixing. This helps create a smoother batter and ensures even baking.
• Beat the egg whites to medium peaks, not stiff peaks. This will provide the cake with its signature airy texture while avoiding cracks on the surface.
• When combining the meringue with the egg yolk batter, fold gently. Over-mixing will deflate the batter and it will result in a denser cake.
• Precision is key, so it’s best to use a digital scale to weigh the ingredients instead of relying on cup or tablespoon measurements.
• Baking the cake in a water bath helps it cook evenly and prevents the outer edges from over-browning before the center is fully set.
• Opt for thick, full-fat Greek yogurt to give the cake its creamy texture and richness. Lower-fat options won’t deliver the same results. But if your goal is a low-fat cake, it’s okay to use a low-fat yogurt.
• Sudden temperature changes can cause the cake to collapse. Once the cake is done, leave it in the oven for 10 more minutes with the door closed or slightly ajar to allow it to set slowly.
• Fresh eggs whip better, and a clean, grease-free bowl is essential to achieving the right meringue consistency.

How Long Does Yogurt Cake Last?

The yoghurt cloud cake should last for a couple of days as long as you cover it with plastic wrap and keep it in the refrigerator.

Will The Cake Taste Sour Because Of The Yogurt?

The cake may have a sharp taste, but it’s not always too sour. It simply complements the richness of the yoghurt and milk combination.

Can It Be Made Ahead of Time?

Yes, it can. Some even say it tastes better the next day after being removed from the fridge.

Can You Freeze the Yogurt Cake

You can freeze the yoghurt cake. First, allow it to cool, then wrap it tightly with plastic wrap and add a layer of foil.

How to Make Yogurt Cloud Cake

Begin by carefully separating the egg yolks from the whites into two clean bowls. Ensure the bowls are free of any grease or moisture.

Whisk the egg yolks with lemon zest and a small amount of sugar.

Sift the cornstarch and flour into the yolk mixture and continue whisking until the batter is lump-free and smooth.

Start whipping the egg whites in a separate clean bowl. Once they become foamy, gradually add sugar in three parts, then continue to whip until the whites form soft, medium peaks. Be careful not to overbeat.

Gently fold the whipped egg whites into the yolk mixture in three stages. Use a spatula and fold carefully from the bottom to the top to avoid deflating the batter.

Place the cake tin in a larger oven-safe dish. Pour hot water into the larger dish, about 2–3 cm deep, to create a water bath that will keep the cake moist and prevent cracking.

Preheat your oven to 110°C (230°F). Place the water bath setup in the oven and bake for 50 minutes. After that, increase the oven temperature to 170°C (338°F) and bake for another 10 minutes.

Once baking is complete, turn off the oven but leave the cake inside with the oven door slightly ajar for 10 minutes. This will prevent the cake from collapsing too quickly.

Remove the cake from the oven and allow it to cool to room temperature before placing it in the fridge for at least 2 hours. Sprinkle with icing sugar or serve with fresh fruits, whipped cream, or fruit compote.

Enjoy your light and fluffy Yogurt Cloud Cake!