Cloud Cake Recipe
Cloud Cake Recipe is a light and airy dessert made by folding whipped egg whites into a soft batter. It combines mild sweetness with tangy Greek yogurt and lemon zest, creating a refreshing flavour. The cake’s fluffy texture and delicate taste make it a delightful treat. Simple steps and careful mixing help achieve its signature cloud-like softness.
Equipment
- 8-inch (20 cm) round cake pan
- Mixing bowls
- Electric mixer or whisk
- Sifter
- Spatula
- Parchment paper
- Measuring cups and spoons
- Zester and juicer
Ingredients
- 1 cup all purpose flour sifted
- 4 large eggs
- ¾ cup granulated sugar divided
- Pinch of salt
- ¼ cup whole milk
- 250 grams condensed milk
- 250 grams Greek yogurt
- ½ teaspoon baking powder
- ½ teaspoon cream of tartar
- ¼ cup unsalted butter melted
- Zest and juice of ½ lemon
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar for dusting
Instructions
Get Your Oven And Pan Ready:
- Turn your oven on to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper, then lightly grease the sides so the cake doesn’t stick.
Separate The Eggs:
- Carefully separate the egg whites and yolks into two different big bowls.
Whip The Egg Whites:
- Add a little cream of tartar and a pinch of salt to the egg whites. Using a mixer or a whisk, beat them until soft peaks start to form. Then, slowly add half of the sugar (about 6 tablespoons) while continuing to beat until the whites hold stiff peaks.
Mix The Yolks And Wet Ingredients:
- In the bowl with the yolks, add the rest of the sugar and beat until the mixture is pale and creamy. Stir in the condensed milk, Greek yogurt, vanilla, lemon zest, and lemon juice.
Combine The Dry Ingredients:
- Sift the flour and baking powder together. Gently fold these dry ingredients into the yolk mixture until just combined don’t over mix.
Add Butter And Milk:
- Stir in the melted butter and whole milk carefully.
Fold In The Egg Whites:
- Add the whipped egg whites to the yolk batter in three parts. Fold them in gently with a spatula, being careful to keep the batter light and airy.
Bake:
- Pour the batter into your prepared pan. Bake for about 30 to 35 minutes, or until a toothpick stuck in the center comes out clean and the top looks golden.
Cool And Serve:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once it’s cool, sprinkle a little powdered sugar on top before serving.
Notes
Make sure your ingredients are fresh and at room temperature, especially eggs and butter, for the best texture. The folding step is crucial take your time here to keep the batter full of air.