Description
A light, airy cloud-like cake made with yogurt and whipped egg whites—tangy, tender, and subtly sweet.
Ingredients
- 1 cup (240 g) plain yogurt (Greek or regular)
- 3 large eggs, separated
- 1 cup (200 g) granulated sugar, divided
- ½ cup (120 ml) vegetable oil
- 1 cup (120 g) all‑purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 Tbsp lemon zest (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Grease and line an 8‑inch cake pan with parchment.
- In a bowl, whisk together flour, baking powder and salt; set aside.
- In a separate large bowl, whisk egg yolks, yogurt, ½ cup sugar, oil, vanilla and lemon zest until smooth.
- Gradually fold dry ingredients into wet until just combined.
- Beat egg whites with pinch of salt until foamy, then gradually add remaining ½ cup sugar, beating to stiff peaks.
- Gently fold egg whites into batter in two or three additions, keeping mixture light.
- Pour into prepared pan, smooth top, and bake 30–35 minutes until golden and a tester comes out clean.
- Cool in pan 10 minutes, then transfer to rack. Dust with powdered sugar and serve.
Notes
- Add fresh berries or a dusting of powdered sugar to serve.
- Lemon zest brightens the flavor but is optional.
- Do not overmix whites—retain fluffiness.
- Store in airtight container: room temperature up to 3 days or refrigerate up to 5 days.