Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Yogurt Cloud Cake. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!
How to make Yogurt Cloud Cake
f you’re looking for something simple and delicious, try the Yogurt Cloud Cake! Made with basic ingredients, it’s incredibly fluffy with a light, irresistible yogurt flavor. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.
Ingredients:
- 3 eggs (about 2 oz / 57g each)
- 30 grams cornstarch (1 oz)
- 10 grams sugar (0.35 oz)
- 65 grams grated lemon zest (2.3 oz)
- 8 grams Greek yogurt (0.28 oz)
- 250 grams whole wheat flour (8.8 oz)
- Lemon juice to taste
Directions:
First, separate the egg whites from the yolks, placing each in two clean and dry glass bowls. Make sure there is no grease or moisture in the bowls to ensure the recipe’s success. Then, beat the yolks with the lemon zest and a small amount of sugar until the mixture is well combined.
Next, sift the cornstarch and whole wheat flour over the yolk mixture. After that, continue beating until the batter becomes smooth and free of lumps. Shortly after, add the Greek yogurt to the mixture and mix well.
Meanwhile, in another clean glass bowl, beat the egg whites until they start to foam. Afterward, gradually add the sugar in three parts, beating each time until medium and soft peaks form. Do not overbeat to avoid breaking the texture. Lastly, add the lemon juice to the whipped egg whites.
Then, gently fold the whipped egg whites into the yolk mixture in three steps. Use a spatula to carefully fold the batter from the bottom up, preserving the air in the whites and ensuring a light texture for the cake.
Prepare the cake pan by placing it inside a larger glass dish that is oven-safe. Next, pour hot water into the glass dish until it reaches about 1 to 1.2 inches deep (2 to 3 cm), creating a water bath. This method helps keep the cake moist and prevents cracks on the surface.
Preheat the oven to 230°F (110°C). Then, place the glass dish with the water bath into the oven and bake for 50 minutes. After this time, increase the temperature to 338°F (170°C) and bake for an additional 10 minutes. When the cake is ready, turn off the oven and, to finish, leave the cake inside with the door slightly ajar for 10 minutes. This step helps prevent the cake from deflating.
Finally, remove the cake from the oven and allow it to cool completely at room temperature before refrigerating it for at least 2 hours. To complete the recipe, sprinkle powdered sugar on top or serve with fresh fruit, whipped cream, or fruit compote.
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