Step 1: Preheat the Oven
Preheat oven to 350°F (175°C).
Grease a 9-inch round cake pan and line the bottom with parchment paper.
Step 2: Prepare the Egg Yolks
In a large bowl, whisk the egg yolks with 40g of sugar until pale and creamy.
Add the yogurt and mix until smooth.
Step 3: Combine Dry Ingredients
Sift the cornstarch and baking powder together in a separate bowl.
Gradually fold into the yogurt mixture until smooth and well incorporated.
Step 4: Whip the Egg Whites
In a clean mixing bowl, beat the egg whites with a pinch of salt until foamy.
Gradually add 80g sugar while beating. Continue until stiff, glossy peaks form.
Step 5: Fold the Egg Whites
Gently fold 1/3 of the egg whites into the yogurt batter to lighten it.
Carefully fold in the remaining egg whites in two parts, using a spatula.
Step 6: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top.
Bake for 45–50 minutes, or until golden and a toothpick comes out clean.
Step 7: Cool and Serve
Let the cake cool in the pan for 10 minutes.
Run a knife around the edge and transfer to a wire rack to cool fully.
Dust with powdered sugar or serve with fresh berries and whipped cream.
💡 Pro Tips
Yogurt Choice: Full-fat Greek yogurt adds extra richness.
Egg Whites: Use grease-free tools for best volume when whipping.
Storage: Store in an airtight container:
Room temp: up to 2 days
Fridge: up to 5 days (bring to room temp before serving)
Freezing: Wrap slices in plastic wrap and freeze up to 3 months.
📊 Nutrition (Per Serving – 10 servings)
Calories: ~220 kcal
Protein: 7g
Carbohydrates: 28g
Fat: 8g
Fiber: 1g
Sugar: 15g
(Approximate values based on standard ingredients)
❤️ Why You’ll Love It
This Flourless Cloud Cake is a show-stopping dessert that combines the richness of yogurt with the fluffiness of whipped egg whites. It’s naturally gluten-free, super light, and easy to make. Whether it’s for a special occasion or a guilt-free indulgence, this cake is bound to impress.
