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Light & Fluffy Yogurt Cloud Cake (“Hug-in-a-Cake”) ☁️🍰
Your aunt was right—this cake is like a sweet, airy embrace! With just 3 simple ingredients, it bakes into a delicate, jiggly dessert that melts on your tongue.
Ingredients
*(For a 6-inch cake, serves 4–6)*
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1 cup (240g) plain whole-milk yogurt (Greek yogurt works but will be denser)
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3 large eggs, separated (room temp for best volume)
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3 tbsp cornstarch
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Optional: 2–3 tbsp sugar or honey (for subtle sweetness)
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Optional: 1 tsp vanilla or lemon zest (for fragrance)
Instructions
1. Prep & Whisk:
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Preheat oven to 325°F (160°C). Line a 6-inch round pan with parchment (no grease needed).
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In a bowl, mix yogurt, egg yolks, cornstarch, and sugar/honey (if using) until smooth.
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In another bowl, beat egg whites to stiff peaks (no sugar needed—yogurt adds tangy balance!).
2. Fold & Bake:
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Gently fold egg whites into yogurt mixture in 3 batches—keep it airy!
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Pour into the pan and bake for 30–35 minutes until golden and just set (center should jiggle slightly).
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Turn off the oven, crack the door, and let it cool inside for 20 minutes to prevent collapse.
3. Serve with Love:
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Chill for 1 hour (or eat slightly warm—it’s like soufflé meets cheesecake!).
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Dust with powdered sugar or drizzle honey. Pair with berries if desired.
Why It’s Magic:
✨ No flour, no butter—just cloud-like texture.
✨ Naturally tangy-sweet (adjust sugar to taste).
✨ Gluten-free friendly (ensure cornstarch is GF if needed).
Pro Tips:
✔ Use room-temp eggs for maximum fluff.
✔ Don’t overbake—it firms up as it cools.
✔ For a taller cake, double the recipe and use an 8-inch pan.
Your aunt’s secret? It’s all about the gentle handling of the eggs—like a hug, too much pressure ruins the magic. 💛
Would you like a chocolate-swirl version or a citrus twist? Let me know!
