This Flourless Cloud Cake is a light, airy, and super delicious dessert that feels like a dream in every bite. Made with 450g of yogurt and no flour, this cake is perfect for those looking for a gluten-free treat or simply a unique twist on traditional cakes. With its melt-in-your-mouth texture and subtle sweetness, it’s sure to become a favorite!
Prep Time
- 15 minutes
Cook Time
- 45–50 minutes
Total Time
- 1 hour
Servings
- 8–10 servings
Ingredients
- 4 eggs (separated into yolks and whites)
- 120g sugar (divided into 80g for egg whites and 40g for egg yolks)
- 100g cornstarch
- 1 tsp baking powder
- 450g yogurt (Greek or plain yogurt works best)
- 1 pinch of salt
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) .
- Grease a round cake pan (approximately 9 inches) and line the bottom with parchment paper for easy removal.
Step 2: Prepare the Egg Yolks
- In a large mixing bowl, whisk the egg yolks with 40g of sugar until pale and creamy.
- Add the yogurt to the egg yolk mixture and mix until smooth and fully incorporated.
Step 3: Combine Dry Ingredients
- In a separate bowl, sift together the cornstarch and baking powder.
- Gradually fold the dry ingredients into the yogurt-egg yolk mixture until smooth and well combined. Set aside.
Step 4: Whip the Egg Whites
- In a clean, dry mixing bowl, beat the egg whites with a pinch of salt using a hand or stand mixer on medium speed.
- Once the egg whites start to foam, gradually add the remaining 80g of sugar in small increments. Continue beating until stiff, glossy peaks form.
Step 5: Fold the Egg Whites
- Gently fold one-third of the whipped egg whites into the yogurt batter to lighten the mixture.
- Carefully fold in the remaining egg whites in two additions, using a spatula and working in gentle, sweeping motions to avoid deflating the batter.
Step 6: Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 45–50 minutes , or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Run a knife around the edges of the pan, then carefully transfer the cake to a wire rack to cool completely.
- Dust the top with powdered sugar or serve with fresh berries and a dollop of whipped cream for an extra touch of indulgence.
Pro Tips
- Yogurt Choice: Use full-fat Greek yogurt for a richer flavor and creamier texture.
- Egg Whites: Ensure your mixing bowl and whisk are completely clean and free of grease to achieve maximum volume when whipping the egg whites.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days . Bring to room temperature before serving.
- Freezing: Wrap slices tightly in plastic wrap and freeze for up to 3 months . Thaw at room temperature before enjoying.
Nutrition Facts (Per Serving, based on 10 servings)
- Calories: ~220 kcal
- Protein: 7g
- Carbohydrates: 28g
- Fat: 8g
- Fiber: 1g
- Sugar: 15g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Flourless Cloud Cake is a show-stopping dessert that’s as light as air and packed with flavor. The combination of yogurt and whipped egg whites creates a moist, fluffy texture that practically melts in your mouth. Whether you’re serving it as a gluten-free option, a special occasion treat, or just a sweet indulgence, this cake is sure to impress.
Ready to make this heavenly dessert? Grab your ingredients and get ready to enjoy a slice of pure cloud-like bliss—it’s flourless, effortless, and absolutely delicious!
