Light and Fluffy Yogurt Cloud Cake (Print version)

A soft souffle-style yogurt cake made with Greek yogurt, whipped egg whites, and lemon zest for a tender, airy dessert.

# Ingredients:

For the cake

01 - 3 large eggs, separated, room temperature
02 - 65 g (1/3 cup) granulated sugar, divided
03 - 250 g (1 cup) plain full-fat Greek yogurt, room temperature
04 - 30 g (1/4 cup) all-purpose flour
05 - 10 g (1 tablespoon) cornstarch
06 - 1 teaspoon finely grated lemon zest
07 - 1 teaspoon fresh lemon juice
08 - 1/2 teaspoon vanilla extract, optional

For serving

09 - 1 tablespoon powdered sugar, for dusting
10 - 1 cup fresh berries, optional

# Instructions:

01 - Preheat the oven to 230°F (110°C). Line the bottom and sides of a 6-inch (15 cm) round cake pan with parchment, letting the side parchment rise above the rim. Place the pan in a larger roasting pan.
02 - Whisk the egg yolks with 25 g of the sugar and the lemon zest until smooth. Add the Greek yogurt and vanilla if using, then whisk in the flour and cornstarch until no dry streaks remain.
03 - In a clean bowl, beat the egg whites with the lemon juice until foamy. Add the remaining 40 g sugar a little at a time and beat to glossy medium peaks.
04 - Fold one-third of the whipped whites into the yogurt batter to loosen it. Fold in the remaining whites in two additions, using gentle strokes from the bottom of the bowl.
05 - Pour the batter into the prepared pan. Add hot water to the roasting pan until it reaches about 1 inch up the side of the cake pan. Bake for 50 minutes at 230°F (110°C), then raise the oven to 340°F (170°C) and bake 8-10 minutes more until the top is set.
06 - Turn off the oven and crack the door for 10 minutes with the cake inside. Remove the pan, cool to room temperature, then chill for at least 2 hours before unmolding and slicing.
07 - Dust with powdered sugar and serve with fresh berries if desired. Slice with a warm, clean knife for neat pieces.

# Good to know:

01 - Best baked in a 6-inch round pan with tall parchment sides.
02 - The cake should be chilled before slicing for the cleanest texture.
03 - A slight dip after cooling is normal for souffle-style cakes.

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