A Cloud Yogurt Cake is a light, airy, and subtly tangy dessert — somewhere between a cheesecake and a sponge cake. It’s incredibly soft, slightly jiggly, and often made with just a few simple ingredients. Perfect with berries, lemon zest, or a dusting of powdered sugar. ☁️🍰
Here’s a classic version that’s easy to make and beautiful to serve:
🍰 Cloud Yogurt Cake (a.k.a. Japanese Yogurt Cake or 3-Ingredient Yogurt Cake)
Ingredients (Serves 6–8)
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3 large eggs
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1 cup (245g) plain Greek yogurt (or full-fat plain yogurt)
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1/2 cup (60g) all-purpose flour (or cornstarch for a gluten-free version)
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1/4 cup (50g) sugar (optional, for more sweetness)
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1 tsp vanilla extract (optional)
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Zest of 1 lemon (optional, for brightness)
👩🍳 Instructions
1. Preheat Oven & Prep Pan
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Preheat oven to 325°F (160°C).
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Grease or line a 6-inch or 7-inch round cake pan with parchment paper.
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Optional: Place your pan in a water bath for an ultra-smooth texture.
2. Separate the Eggs
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Separate yolks and whites into two clean bowls.
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Chill the egg whites in the fridge while preparing the rest.
3. Mix the Batter
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In the bowl with yolks, whisk in the yogurt, flour, vanilla, and lemon zest until smooth.
4. Whip the Egg Whites
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Beat the egg whites with an electric mixer until foamy.
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Gradually add sugar (if using) and whip to soft or medium peaks.
5. Fold Gently
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Gently fold the egg whites into the yogurt mixture in 3 parts — don’t overmix.
6. Bake
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Pour into the prepared pan.
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Bake for 45–55 minutes, until puffed, lightly golden, and set.
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Turn off the oven, crack the door, and let it cool slowly for 15 minutes.
7. Cool & Serve
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Let cool fully before unmolding.
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Serve chilled or at room temperature with powdered sugar, berries, or a drizzle of honey.
🌟 Tips:
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Use flavored yogurt (like lemon or vanilla) for a twist.
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Add cornstarch instead of flour for a fluffier, gluten-free version.
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Store in the fridge — even better the next day!
Want a chocolate version or a whipped cream topping idea?