Recipe for Lightly Moist Yogurt Cloud Cake

Ingredients:

For a 7-inch (18 cm) round pan:

4 large eggs (room temperature, separated)

80 g (⅓ cup) granulated sugar

100 g (½ cup) plain yogurt

100 g (3.5 oz) cream cheese (softened)

40 g (3 tbsp) unsalted butter (melted)

40 g (⅓ cup) cake flour (sifted)

10 g (1 tbsp) cornstarch

1 tsp lemon juice

1 tsp vanilla extract (optional)

Pinch of salt

Powdered sugar (for dusting)

🍶 Directions:

1. Prepare the base mixture
2. Preheat oven to 160°C (320°F). Line the bottom of your round cake pan with parchment paper.
3. In a bowl, mix cream cheese, butter, and yogurt until smooth and creamy.
4. Add egg yolks one at a time, whisking after each addition.
5. Mix in vanilla extract, lemon juice, cake flour, and cornstarch until just combined. Set aside.

2. Make the meringue
3. In another clean bowl, beat egg whites with a pinch of salt until foamy.
4. Gradually add sugar in 3 additions, continuing to beat until soft peaks form (not stiff).

3. Combine mixtures
4. Gently fold one-third of the meringue into the yolk mixture to lighten it.
5. Then fold in the remaining meringue in two more additions, using a spatula — be gentle to keep the batter airy.
6. Pour the batter into the prepared pan and lightly tap the pan to release air bubbles.

4. Bake
5. Place the cake pan inside a larger baking pan and pour hot water halfway up the sides (water bath method).
6. Bake for 60–70 minutes at 160°C (320°F), or until lightly golden and set.
7. Turn off the oven, open the door slightly, and let the cake cool inside for 15 minutes (to prevent collapse).

5. Finish

Remove from the pan carefully once cooled.

Dust with powdered sugar before serving.

🍋 Tips:

Use room temperature ingredients for a smooth batter.

Don’t overbeat the meringue — it should be soft and glossy, not stiff.

For an extra lemony touch, add 1 tsp of lemon zest to the yolk mixture.