Flourless Cloud Cake (Yogurt Soufflé Cake)
Prep Time: 10 minutes
Cook Time: 40–50 minutes
Servings: 6–8
⭐ Ingredients
4 eggs (separated into yolks & whites)
450 g yogurt (plain, Greek-style or regular; ~2 cups)
1 pinch salt
120 g sugar (½ cup + 1 Tbsp)
100 g cornstarch (~¾ cup)
1 tsp baking powder
🍳 Instructions
1. Prepare equipment
Preheat oven to 320°F (160°C).
Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper.
Optional but recommended: Wrap the outside of the pan with foil and prepare for a water bath (prevents cracking).
2. Separate the eggs
Put egg whites in one large clean bowl.
Put egg yolks into a second bowl.
(A clean, grease-free bowl helps build a strong meringue.)
3. Make the yogurt batter
Add yogurt to the bowl with egg yolks.
Add baking powder and cornstarch.
Mix until smooth with a whisk.
4. Make the meringue
To the bowl of egg whites, add the pinch of salt.
Beat on high speed until foamy.
Gradually add sugar (in 3–4 batches) while whipping.
Continue whipping until soft-to-medium peaks form — glossy and stable, not dry.
5. Fold the meringue into the yogurt mixture
Add ⅓ of the meringue to the yogurt mixture and whisk gently to lighten it.
Add the remaining meringue in two batches, folding gently with a spatula.
Mix just until no streaks remain.
Do not overmix — this keeps the cake airy.
6. Pour and bake
Pour batter into the prepared cake pan.
Place the pan inside a larger baking dish filled halfway with hot water (water bath).
Bake for 40–50 minutes at 320°F (160°C), or until the top is lightly golden and the center is set but still jiggly.
7. Cool gradually
Turn off oven and leave cake inside for 10 minutes with the door slightly open.
Remove from oven and let cool fully.
The cake may shrink slightly — normal for soufflé-style cakes.
8. Serve
Slice and enjoy as-is, or serve with:
Powdered sugar
Honey
Berry sauce
Fresh fruit
Whipped cream
💡 Tips for a perfect cloud cake
Use room-temperature eggs for better volume.
Do not skip the cornstarch — it replaces flour and stabilizes the cake.
Water bath prevents cracking and keeps it extra soft.
For sweeter cake: increase sugar to 150 g.
For lemon flavor: add 1–2 teaspoons lemon zest.
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