Cloud Cake Recipe
Cloud Cake Recipe is a soft, fluffy dessert with a creamy texture, a mild vanilla flavor, and a fresh berry topping. Full-fat Greek yogurt keeps the cake moist and creamy, while sweetened condensed milk adds a lovely sweetness.
Equipment
- 8 inch round cake pan
- Mixing bowls
- Electric hand mixer
- Whisk
- Rubber spatula
Ingredients
For The Cloud Cake
- 4 large eggs separated and brought to room temperature
- 1 cup 250 g full-fat Greek yogurt
- 1 cup 250 g sweetened condensed milk
- 1 teaspoon 5 ml vanilla extract
- 1 tablespoon 8 g cornstarch or corn flour
For The Topping
- 1 –2 teaspoons 3–6 g powdered sugar
- ½ cup 75 g fresh strawberries and blueberries, sliced or halved
Instructions
Step 1
- Preheat your oven to 325°F (163°C). Line an 8-inch round cake pan with parchment paper, making sure the bottom and sides are covered.
Step 2
- Separate the egg whites from the yolks. Place them in two clean bowls, keeping even a small amount of yolk out of the whites.
Step 3
- In a large bowl, whisk together the Greek yogurt, sweetened condensed milk, egg yolks, vanilla extract, and cornstarch until smooth and creamy.
Step 4
- Beat the egg whites with an electric mixer until stiff, glossy peaks form. They should hold their shape when you lift the beaters.
Step 5
- Gently fold one third of the whipped egg whites into the yogurt mixture. Add the rest in two batches, folding slowly so the batter stays light and airy.
Step 6
- Pour the batter into the prepared cake pan. Give the pan a gentle tap on the counter to remove any large air bubbles.
Step 7
- Bake for 40–45 minutes until the top turns lightly golden and the center is set. Keep the oven door closed while the cake bakes.
Step 8
- Turn off the oven and leave the cake inside with the door slightly open for 10 minutes. Remove it, let it cool, then refrigerate for at least 20 minutes. Dust with powdered sugar before serving, then add fresh strawberries and blueberries on top.