YOGURT CLOUD CAKE ITALIAN-STYLE

If you’re looking for a dessert that perfectly balances lightness and flavor, this Yogurt Cloud Cake is exactly what you need.

Known as cloud cake for its airy, delicate texture, it feels like a soufflé but is much easier to make.

Soft, gently sweet, and subtly vanilla-scented, it’s the kind of cake Nonna would serve for breakfast, afternoon coffee, or a light dessert.

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YogurtCloudCakeRecipe

⏱️ Cooking Times & Servings

• Prep Time: 25 minutes

• Bake Time: 60–70 minutes

• Total Time: about 1 hour 30 minutes

• Servings: 8 slices

• Calories: about 165 kcal per slice

🧾 Ingredients

• 4 large eggs, separated

• ½ cup granulated sugar (100 g), divided

• ½ cup plain yogurt (about 125 g)

• 3½ tablespoons unsalted butter, melted (50 g)

• ⅔ cup all-purpose flour (80 g)

• 2½ tablespoons cornstarch (20 g)

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder (½ Italian packet)

• 1 pinch of salt

• Powdered sugar (regular or light), for dusting

👩‍🍳 Instructions

1) Prepare the oven and pan

Preheat the oven to 300°F (150°C) convection/fan. Grease and flour an 7–8 inch springform pan, lining the bottom with parchment paper to prevent sticking.

2) Whip the egg whites

In a clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add ¼ cup (50 g) of the sugar, continuing to whip until stiff, glossy peaks form. Set aside.

3) Make the batter base

In a separate bowl, beat the egg yolks with the remaining ¼ cup (50 g) sugar until pale and fluffy. Add the yogurt, melted butter, and vanilla extract, mixing gently.
Sift in the flour, cornstarch, and baking powder, stirring until smooth.

4) Fold in the egg whites

Mix one-third of the whipped egg whites into the batter to loosen it. Then gently fold in the remaining whites using upward motions, being careful not to deflate the mixture.

5) Bake in a water bath

Pour the batter into the prepared pan. Place the pan inside a larger baking dish and pour hot water into the outer dish to create a water bath.
Bake at 300°F (150°C) for 60–70 minutes, until set but still slightly jiggly in the center.

6) Cool and decorate

Turn off the oven and let the cake cool inside with the door slightly open. Once fully cooled, remove from the pan and dust generously with powdered sugar.

💡 Nonna’s Tips & Tricks

• Room-temperature eggs whip better and give more volume.

• Perfect whites: bowls must be grease-free, or they won’t whip properly.

• No peeking: opening the oven during baking can cause the cake to collapse.

• Water bath magic: keeps the texture moist, tall, and cloud-like.

• Serving idea: delicious plain, or with fresh berries and a spoonful of yogurt.

📊 Nutritional Facts (Approx.)