This incredibly light and airy cloud cake is made without flour, using yogurt and cornstarch for a delicate, melt-in-your-mouth texture. Perfect for those avoiding gluten!
Recipe Details
Ingredients
- 4 large eggs, separated
- 450g plain Greek yogurt, room temperature
- pinch salt
- 120g caster sugar (superfine sugar)
- 100g cornstarch (cornflour)
- 5ml baking powder
- as needed powdered sugar for dusting
Instructions
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Preheat your oven to 170°C (340°F) with top and bottom heat. Position the rack in the center of the oven.
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Line the bottom and sides of a 23cm (9-inch) springform pan with parchment paper, ensuring the paper extends slightly above the rim to prevent overflow.
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Separate the 4 large eggs, placing egg whites in a clean, dry mixing bowl and egg yolks in another large bowl. Ensure no yolk gets into the whites, as this will prevent proper whipping.
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Beat the egg yolks with 120g caster sugar (superfine sugar) using an electric mixer for 3-4 minutes until the mixture is pale, thick, and the sugar has completely dissolved.
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Sift 100g cornstarch (cornflour) and 5ml baking powder together, then gradually fold into the egg yolk mixture using a spatula until just combined.
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Add the 450g plain Greek yogurt to the yolk mixture and gently fold until smooth and well incorporated. The batter should be creamy and lump-free.
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In the clean bowl, whisk the egg whites with a pinch of pinch salt until stiff, glossy peaks form. The peaks should hold their shape when the beaters are lifted.
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Using a large spoon or spatula, gently fold one-third of the beaten egg whites into the yogurt batter to lighten it. Then carefully fold in the remaining egg whites in two additions, being gentle to maintain the airy texture.
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Pour the batter into the prepared springform pan, gently smoothing the top with a spatula.
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Bake for 45-50 minutes, or until the cake is golden brown on top and springs back lightly when touched. A skewer inserted into the center should come out with just a few moist crumbs.
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Allow the cake to cool completely in the pan before removing the springform sides. The cake will settle slightly as it cools, which is normal.
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Once cooled, carefully transfer to a serving plate and dust generously with as needed powdered sugar for dusting before serving.
Tips
Room Temperature Ingredients: Ensure eggs and yogurt are at room temperature for best mixing results. Cold ingredients can cause the batter to be lumpy or not incorporate properly.
Egg White Success: Use a completely clean, grease-free bowl for whipping egg whites. Even a tiny amount of fat will prevent them from reaching full volume.
Gentle Folding: The key to maintaining the cake's light texture is gentle folding. Use a rubber spatula and fold from bottom to top in smooth motions, turning the bowl as you go.
Yogurt Choice: Greek yogurt works best due to its thick consistency and tangy flavor. If using regular yogurt, strain it for 2 hours to remove excess liquid.
Oven Temperature: This cake is delicate, so avoid opening the oven door during the first 35 minutes of baking to prevent collapse.
Storage: Store covered at room temperature for 1 day, or in the refrigerator for up to 3 days. The cake is best served the day it's made for optimal texture.
Serving Suggestions: Delicious with fresh berries, a dollop of whipped cream, or a drizzle of honey. The cake pairs beautifully with coffee or tea.
Texture Note: This cake will be lighter and more delicate than traditional flour-based cakes, with a slightly denser texture similar to a cheesecake but much lighter.