Welcome to Sweet Emily, where we make baking simple for everyone! Get ready to discover the viral sensation that is this incredible yogurt cloud cake. This recipe delivers an unbelievably soft, airy texture that truly melts in your mouth. With just three simple ingredients, you can create a naturally healthy and gluten-free dessert. It’s perfect for busy parents and beginners looking for a delightful treat.
Table of Contents
Why You’ll Love This Yogurt Cloud Cake
You’ll adore this light and airy yogurt cloud cake for so many reasons:
- Only 3 Simple Ingredients: You likely have these staples in your kitchen right now.
- Healthy & High Protein: It’s a lower-fat, protein-rich dessert option.
- Naturally Gluten-Free: This flourless cake is safe for those with gluten sensitivities.
- Light, Airy Texture: Experience a delicate, melt-in-your-mouth lightness unlike any other cake.
- Effortless Preparation: The steps are straightforward and designed for beginners.
- Perfect for Any Occasion: Enjoy this simple, elegant cake for everyday treats or special gatherings.
Ingredients
To bake your delightful yogurt cloud cake, gather these essential items:
- 4 large eggs
- 230g full-fat Greek yogurt
- 240g sweetened condensed milk
- Zest of 1 lemon (optional)
- 1 teaspoon vanilla extract (optional, if not using lemon)
Notes & Substitutions
Selecting the right ingredients makes a big difference for your fluffy yogurt cloud cake. For the Greek yogurt, always choose full-fat plain varieties. Greek yogurt is known for its high protein content and essential nutrients, as highlighted by Medical News Today, which can contribute to a healthy diet. Medical News Today details the health benefits of Greek yogurt.
The fat content contributes to the cake’s richness and moisture. Sweetened condensed milk is key for sweetness and structure; The Kitchn offers many creative ideas for baking with sweetened condensed milk for those looking to explore its versatility. avoid evaporated milk as it won’t yield the same results.
Use large eggs and ensure they are at room temperature before separating them, as this helps the whites whip up better. If you love citrus, lemon zest adds a wonderful brightness. Alternatively, vanilla extract offers a classic, comforting flavor. For extra stable egg whites, you can add 1/4 teaspoon of cream of tartar to the whites before whipping.
Equipment
You won’t need much specialized gear for this yogurt cloud cake.
- Two large mixing bowls
- An electric hand mixer or a stand mixer
- A rubber spatula
- A 20cm round baking pan
- Parchment paper
- A large roasting pan (for the water bath)
Instructions
Follow these easy steps to create your perfect yogurt cloud cake:
- Preheat Oven & Prepare Pan: Preheat your oven to 180°C (350°F). Line the bottom of a 20cm round baking pan with parchment paper. This helps prevent sticking.
- Separate Eggs: Carefully separate the egg yolks and egg whites into two separate large mixing bowls. Ensure no yolk gets into the whites, or they won’t whip properly.
- Combine Yolk Mixture: In the bowl with the egg yolks, add the Greek yogurt, sweetened condensed milk, and lemon zest (if using) or vanilla extract. Whisk thoroughly until you achieve a smooth, homogeneous mixture.
- Whip Egg Whites: Using an electric hand mixer or stand mixer, beat the egg whites in their clean bowl until they form firm, stiff peaks. If using cream of tartar, add it at the beginning of whipping. The whites should hold their shape when you lift the beaters.
- Fold Batter Gently: Take about half of the whipped egg whites and add them to your egg yolk mixture. Using a rubber spatula, gently fold them in. Use an upward scooping motion, turning the bowl as you go, until no visible streaks of egg white remain.
- Incorporate Remaining Whites: Add the remaining whipped egg whites to the batter. Continue to fold gently until just combined. Be careful not to deflatethe air you’ve incorporated; this creates the “cloud” in our yogurt cloud cake.
- Prepare Water Bath: Place your prepared 20cm baking pan with the batter inside a larger roasting pan. Carefully pour enough hot water into the larger pan so that the water level reaches about 2cm up the sides of the smaller baking pan.
- Bake Initial Stage: Carefully transfer the entire water bath setup into the preheated oven. Bake for 40 minutes at 180°C (350°F). The cake will begin to rise and turn golden.
- Continue Baking: After 40 minutes, reduce the oven temperature to 160°C (325°F) and continue baking for another 10 minutes. The top should be nicely golden brown and puffed.
- Cool in Oven: Turn off the oven, but do not open the door. Leave the yogurt cloud cake inside the oven for one hour to cool slowly. This prevents sudden deflation.
- Chill Completely: Remove the cake from the oven and water bath. Let it cool completely to room temperature on a wire rack. Then, transfer the cake (still in its pan) to the refrigerator and chill for several hours, or ideally, overnight.
- Serve: Once thoroughly chilled, remove the cake from the pan. You can dust the top with a little powdered sugar for an elegant finish. Serve your delicious yogurt cloud cake straight away.
Pro Tips & Troubleshooting
Achieving the perfect fluffy yogurt cloud cake is simple with a few key tricks.
- Clean Bowl for Whites: Ensure your egg white bowl and beaters are spotlessly clean and free of any grease or yolk residue. Fat prevents egg whites from whipping properly.
- Avoid Overmixing: When folding the egg whites into the yolk mixture, be gentle. Overmixing will deflate the air, leading to a dense cake.
- Water Bath Level: Don’t overfill the water bath. Too much water can splash into the cake or make it difficult to move.
- Check for Doneness: The cake is done when the top is golden, and a skewer inserted into the center comes out clean or with moist crumbs.
- Chill Fully: Chilling the cake completely is crucial for its signature firm yet delicate texture. Don’t skip this step.
- Dense Cake: If your cake is dense, you likely overmixed the batter or didn’t whip the egg whites to stiff enough peaks.
- Cracks on Surface: Minor cracks are common with this type of cake. They often occur if the oven temperature is too high or if the cake cools too quickly.
Serving, Storage & Variations
This versatile yogurt cloud cake is a treat on its own or easily enhanced.
Serving Suggestions
- Serve slices with a generous handful of fresh berries like strawberries, blueberries, or raspberries.
- Drizzle your chilled yogurt cloud cake with a touch of honey or maple syrup for added sweetness.
- A dollop of lightly sweetened whipped cream provides an extra layer of indulgence.
Storage Instructions
Store any leftover yogurt cloud cake in an airtight container or covered tightly with plastic wrap in the refrigerator. It will stay fresh and delicious for 3-4 days. Enjoy it cold for the best texture.
Flavor Variations
- For a chocolate twist, sift in 2 tablespoons of unsweetened cocoa powder into the yolk mixture.
- Swap the lemon zest for orange zest to create a sunny, citrusy variation.
- Gently fold in finely chopped fruit, like mango or peaches, for a fruity touch.
Nutrition
This yogurt cloud cake offers a lighter alternative to traditional desserts. It naturally provides a good amount of protein from the eggs and Greek yogurt, helping you feel satisfied. Being flourless, it’s also lower in carbohydrates compared to many other cakes. The use of full-fat yogurt contributes to healthy fats, and it’s free of gluten.
While it contains sweetened condensed milk, the overall profile is lighter than heavy cream cakes. For precise nutritional information, we recommend using a reliable online nutrition calculator with your specific ingredients.
| Nutrient | Amount (approx. per slice) |
|---|---|
| Calories | 200-250 kcal |
| Protein | 8-10g |
| Fat | 8-12g |
| Carbohydrates | 20-25g |
FAQ
What if my egg whites don’t stiffen?
Ensure your bowl and whisk are perfectly clean and free of any fat or yolk. Room temperature eggs also whip better.
Can I omit the water bath?
The water bath is crucial for even cooking and preventing cracks, creating the cake’s signature texture. We don’t recommend skipping it for this yogurt cloud cake.
Is this cake really gluten-free?
Yes, this recipe is naturally gluten-free as it contains no flour. Always check ingredient labels for hidden gluten if you have severe allergies.
Conclusion
You’ve now mastered the incredibly simple and utterly delicious yogurt cloud cake! This recipe proves that you don’t need complicated ingredients or techniques to create something truly spectacular. Its light, airy, and melt-in-your-mouth texture is a delightful experience for any palate.
Don’t hesitate to try this healthy, gluten-free dessert. Bake your own fluffy yogurt cloud cake today and share your creations with us – happy baking!
Fluffy 3-Ingredient Yogurt Cloud Cake
Equipment
- Whisk
- Hand mixer
- spatula
- 20cm round baking tin
- Parchment paper
- Large baking pan (for water bath)
- oven
Ingredients
Main Ingredients
- 4 large eggs
- 230 g Greek yogurt
- 240 g condensed milk
- 1 lemon lemon zest optional, or use vanilla
Instructions
Instructions
- Separate the egg yolks and whites into two different bowls.
- Whisk the egg yolks with Greek yogurt, lemon zest (if using), and condensed milk until the mixture is homogeneous.
- In a clean bowl, beat the egg whites with a hand mixer until firm peaks form.
- Gently fold half of the beaten egg whites into the yolk batter until no lumps remain, then repeat with the remaining egg whites, ensuring they are evenly combined.
- Prepare a 20cm round baking tin by lining the bottom with parchment paper; pour the batter into the tin, then place it into a larger pan with 2cm of water for a water bath.
- Bake for 40 minutes at 180C, then reduce the temperature to 160C and bake for 10 more minutes until the cake has risen and is golden brown. Turn off the oven but leave the cake inside for one hour, then remove and cool to room temperature before refrigerating for several hours or overnight.
- Remove the chilled cake from the fridge and serve immediately, optionally dusting the top with powdered sugar.