Yogurt Cloud Cake

I first encountered this yogurt cake at a small café in Athens, where the owner served it with strong coffee and told me it was her grandmother's recipe. I was skeptical – how could something so simple taste so divine? But one bite of that creamy, cloud-like texture and I was hooked. When I got home, I experimented for weeks trying to recreate it. The secret, I discovered, is in the technique: whipping the eggs until they're impossibly fluffy, then gently folding in the yogurt and cornstarch so you don't deflate all that air you've worked so hard to incorporate. The result is a cake that's lighter than cheesecake but richer than angel food. That golden top develops naturally as it bakes, creating a beautiful caramelized crust that gives way to the softest, most delicate crumb. It's the kind of recipe that makes you feel like you've discovered a secret that's been hiding in plain sight all along.

Why I love this recipe

What I love most about this recipe is how it transforms humble ingredients into something extraordinary. There's a certain magic in watching eggs, yogurt, and cornstarch become this ethereal dessert. I love that it's forgiving – even if you're not an experienced baker, you'll succeed with this one. I love how it makes my kitchen smell like a French patisserie. I love that it's protein-rich enough to justify having it for breakfast (yes, I've done this multiple times). But most of all, I love how this recipe has become my go-to whenever I need to impress someone without spending hours in the kitchen. It's proof that you don't need fancy ingredients or complicated techniques to create something truly special. Every time I make it, I'm reminded that sometimes the best things in life really are the simplest.

What You Need From Your Kitchen

• Eggs: Separate whites from yolks; whip whites to stiff peaks
• Greek Yogurt: Use full-fat for richest texture; bring to room temperature
• Cornstarch: Sift before adding to avoid lumps
• Sugar: Optional for sweetness; can substitute with honey
• Vanilla Extract: Adds aromatic flavor depth

Let's Make These Together

Prepare Your Workspace

Start by preheating your oven and preparing your cake pan. This ensures everything is ready when your delicate batter is mixed. The parchment paper is essential for this recipe because the cake is so light and tender that it needs extra help releasing from the pan.

Create the Cloud

Whipping the egg whites is where the magic happens. Beat them until they form stiff, glossy peaks – this incorporates air that will make your cake incredibly light. Don't rush this step; it's the foundation of the cake's texture.

Build the Base

While your egg whites rest, combine the yolks with yogurt and cornstarch. This mixture should be smooth and creamy, providing the structure and tangy flavor that makes this cake special.

The Gentle Fold

This is the most critical technique in the recipe. When you fold the whipped whites into the yogurt mixture, use gentle, sweeping motions from the bottom of the bowl up and over. Add the whites in three batches to make folding easier and preserve as much air as possible.

Bake to Perfection

The low and slow baking temperature ensures the cake cooks evenly without over-browning. You'll know it's done when the top is beautifully golden and springs back lightly when touched. The aroma filling your kitchen will be absolutely heavenly.

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Switch Things Up

I stumbled upon this recipe during a week when my pantry was practically empty. I had guests coming over in an hour and was in full panic mode. Three ingredients later, I had this stunning cake cooling on my counter. My friend Sarah took one bite and immediately accused me of lying about how easy it was. Now, I make it every Sunday morning – sometimes I add a touch of lemon zest, other times I swirl in some raspberry jam before baking. My kids fight over who gets the corner pieces with the extra caramelized bits. Last month, I brought it to a potluck and three people asked for the recipe. When I told them it was just yogurt, eggs, and cornstarch, they thought I was gatekeeping the "real" recipe. The simplicity is the secret.

Perfect Pairings

This yogurt cake is incredibly versatile when it comes to pairings. Serve it alongside fresh berries and a drizzle of honey for a light brunch option, or pair it with a dollop of whipped cream and fruit compote for an elegant dessert. It's wonderful with your morning coffee or afternoon tea. For a more indulgent treat, add a scoop of vanilla ice cream or a spread of lemon curd. The cake's subtle sweetness also makes it perfect with Greek yogurt and granola for a protein-packed breakfast.

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Frequently Asked Questions

→ Can I use regular yogurt instead of Greek yogurt?

While Greek yogurt works best due to its thick consistency and higher protein content, you can use regular yogurt if you strain it through cheesecloth for a few hours to remove excess liquid. This will give you a similar thick texture.

→ Why did my cake collapse after baking?

Some deflation is normal as the cake cools, but excessive collapse usually means the egg whites were overbeaten or the batter was overmixed when folding. Be gentle and fold just until combined.

→ Can I make this cake ahead of time?

Absolutely! This cake actually tastes better the next day as the flavors meld together. Store it covered in the refrigerator and bring to room temperature before serving, or enjoy it chilled.

→ Is this cake actually gluten-free?

Yes! Since it uses cornstarch instead of flour, this cake is naturally gluten-free. Just make sure your cornstarch and other ingredients are certified gluten-free if you're serving someone with celiac disease.

→ Can I add flavors or mix-ins?

Definitely! Lemon zest, orange zest, or almond extract work beautifully. You can also swirl in fruit preserves before baking or fold in fresh berries. Just be careful not to add too much weight or the cake won't rise properly.

→ What's the best way to serve this cake?

This cake is delicious on its own, but it's incredible with fresh berries, a drizzle of honey, whipped cream, or fruit compote. For breakfast, try it with Greek yogurt and granola.

Conclusion

This 3-Ingredient Yogurt Cake proves that simple can be absolutely spectacular. With its golden caramelized exterior and impossibly light interior, it's the kind of dessert that makes you look like a professional baker without the fuss. Whether you're serving it for brunch, as an afternoon snack, or as a guilt-free dessert, this cake delivers on flavor and texture every single time. The best part? You probably have everything you need in your fridge right now.