Cloud Cake Recipe
Few desserts capture elegance and simplicity quite like a classic cloud cake. This soft and airy dessert gets its name from the impossibly light texture that seems to float on your fork. Made with whipped egg whites and a smooth yogurt batter, it bakes up tall and golden, then slowly settles into a tender crumb that melts in your mouth. Whether you are hosting a spring brunch or looking for a refined yet everyday treat, this recipe delivers.
The secret behind its delicate structure is in the technique: separating the eggs, whipping the whites to stiff peaks, and folding them in with a gentle hand. A touch of cornstarch and baking powder helps maintain that airy lift, while plain yogurt adds moisture and a subtle tang. If you love no bake alternatives, you might also enjoy our No Bake Coconut Cheesecake. For another take, try this simple no bake cloud cake recipe.
Ingredients
For this recipe you will need just a handful of simple ingredients. Use room temperature eggs for the best volume when whipping.
- 4 large eggs, separated
- 1/2 cup (100 g) granulated sugar
- 1 1/2 cups (360 g) plain yogurt
- 6 tablespoons cornstarch
- 1 teaspoon baking powder
- Pinch of salt
- Powdered sugar for dusting
Step 1: Prepare the Oven and Pan
Preheat your oven to 340°F (170°C). While the oven warms up, line the bottom of an 8 inch round cake pan with parchment paper. This helps the cake release cleanly after baking. No need to grease the sides, as the cake needs to cling slightly to rise properly. A light dusting of flour on the sides is optional if you prefer extra insurance. Get the recipe.
Step 2: Separate the Eggs
Take two clean mixing bowls and carefully separate the egg yolks from the whites. Make sure no trace of yolk gets into the whites, or they may not whip up properly later. Room temperature eggs separate more easily, so pull them from the fridge about 30 minutes ahead. See the full tutorial.
Step 3: Mix the Yolk Batter
In one bowl, whisk the egg yolks and sugar together until the mixture turns pale and slightly thickened. This takes about 2 minutes by hand or 1 minute with an electric mixer. Then stir in the plain yogurt, cornstarch, and baking powder. Keep mixing until completely smooth. The yogurt adds tenderness, so don’t skimp on blending time. Get the recipe.
Step 4: Whip the Egg Whites
Add a pinch of salt to the egg whites and beat them with a clean mixer on medium high speed. Whip until they form stiff, glossy peaks that hold their shape when you lift the beaters. This step traps air that gives the cake its cloud like lift. Avoid overbeating, which can make the whites dry and grainy. Read the full guide.
Step 5: Fold the Mixture
Gently slide one third of the whipped egg whites into the yolk batter. Use a spatula to fold with upward, scooping motions until barely combined. Then add the remaining whites and continue folding just until no white streaks remain. The goal is to keep as many air bubbles as possible; overmixing now will deflate the batter. Get the recipe.
Step 6: Bake
Pour the airy batter into your prepared pan and lightly smooth the top. Place it in the center of the preheated oven and bake for 45 to 55 minutes. The cake is done when the top is lightly golden and the center feels set when gently pressed. During baking, resist the urge to open the oven door early, which can cause the cake to sink. See the full tutorial.
Step 7: Cool and Serve
Once baked, turn off the oven and let the cake cool inside with the door slightly ajar for about 10 minutes. Then transfer it to a wire rack to cool completely. This gradual cooling helps prevent sudden collapse. Before serving, dust the top with powdered sugar. Slice with a sharp knife dipped in hot water for the cleanest cuts. Get the recipe.
Notes
A few simple tips make all the difference. Use room temperature eggs for better volume when whipping. Do not overmix the batter once the egg whites are folded in; this keeps the texture light and airy. Avoid opening the oven door until the cake is nearly done to prevent a sudden collapse. Let the cake cool slowly, first in the warm oven and then on a rack, so it maintains its delicate structure. Read the full guide.
This cloud cake recipe is proof that a few simple ingredients, handled with care, can create something truly elegant. If you’re in the mood for another effortless dessert, try our Lemon Blueberry Cheesecake Ice Cream for a creamy, fruit filled treat.
