Yogurt Cloud Cake for a Light Dessert Recipe
Introduction
This Yogurt Cloud Cake is a light and airy dessert perfect for those who enjoy a delicate, tender crumb with a subtle lemon flavor. It’s easy to prepare and makes a lovely, refreshing treat after any meal.
Ingredients
- 4 large egg whites
- 1 cup plain yogurt
- 1 cup (120 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/4 tsp salt
- Zest of 1 lemon (28 g)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and lightly coat an 8-inch round cake pan with oil or butter.
- Step 2: In a large bowl, combine the flour, sugar, baking powder, and salt, mixing thoroughly to distribute the dry ingredients evenly.
- Step 3: Separate the egg whites and beat them with an electric mixer until stiff, glossy peaks form that hold their shape firmly.
- Step 4: Add the yogurt, vanilla extract, and lemon zest to the dry ingredients and stir gently until you achieve a smooth, uniform batter.
- Step 5: Carefully fold the whipped egg whites into the batter in batches, using a gentle motion to maintain the light, airy texture without deflating the mixture.
- Step 6: Pour the batter into the prepared pan and spread it evenly to ensure consistent baking.
- Step 7: Bake for 30-35 minutes, until the top is golden brown and springs back lightly when pressed.
- Step 8: Remove the cake from the oven and let it cool completely in the pan before gently removing it and serving.
Tips & Variations
- For a sweeter flavor, you can add a tablespoon of honey or maple syrup to the yogurt mixture before folding.
- Try adding a handful of fresh berries or a dusting of powdered sugar on top for an extra touch of elegance.
- Use lemon juice in place of some of the yogurt for a tangier taste, but reduce the amount slightly to maintain the batter’s texture.
Storage
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in a warm oven for a few minutes if you prefer serving it warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use Greek yogurt instead of plain yogurt?
Yes, Greek yogurt will work well and add a slightly creamier texture, but it may make the cake a bit denser. Adjust baking time slightly if needed.
What can I do if I don’t have lemon zest?
If you don’t have lemon zest, you can substitute with a teaspoon of lemon extract or omit it entirely; the cake will still be delicious but less citrusy.
PrintYogurt Cloud Cake for a Light Dessert Recipe
This Yogurt Cloud Cake is a light and airy dessert perfect for anyone craving something fluffy yet mildly sweet. Featuring a delicate lemon zest flavor and a moist crumb thanks to the yogurt, this cake is a delightful treat that’s simple to make and pairs wonderfully with tea or fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup (120 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 4 large egg whites
- 1 cup plain yogurt
- 1 tsp vanilla extract
- Zest of 1 lemon (28 g)
Instructions
- Prepare the Pan: Lightly coat an 8-inch round cake pan with oil or butter and preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt, ensuring they are evenly distributed.
- Whip Egg Whites: Separate the egg whites from the yolks. Using an electric mixer, whip the egg whites until they form stiff, glossy peaks that hold their shape.
- Combine Wet and Dry Mixtures: Stir the plain yogurt, vanilla extract, and lemon zest gently into the dry ingredients to create a smooth batter.
- Fold in Egg Whites: Carefully fold the whipped egg whites into the batter using a gentle folding technique to maintain the airy texture and avoid deflating the mixture.
- Fill the Pan: Pour the batter into the prepared cake pan and spread evenly for consistent baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes or until the surface is golden brown and springs back lightly when touched.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan before gently releasing it and serving.
Notes
- Ensure egg whites are whipped properly for the best fluffy texture.
- Use room temperature eggs for easier whipping.
- Folding gently preserves the airiness essential for the cake’s lightness.
- Cooling completely before removing prevents the cake from breaking.
- You can dust the top with powdered sugar or serve with fresh berries for added presentation and flavor.
Keywords: Yogurt cake, Light dessert, Lemon zest cake, Fluffy cake, Easy yogurt cake recipe
