This incredibly light and fluffy cornstarch cloud cake is a game-changer for anyone seeking a wheat-free dessert that doesn’t compromise on taste or texture. Made with simple ingredients like yogurt, eggs, and cornstarch, this cotton candy-like cake delivers an airy, melt-in-your-mouth experience that will leave your guests asking for the recipe.
What Makes This Cornstarch Cake Special
The secret to this cloud cake’s ethereal texture lies in the combination of properly whipped meringue and the unique properties of cornstarch. Unlike traditional flour-based cakes, this wheat-free alternative creates an incredibly tender crumb that’s reminiscent of cotton candy. The addition of Greek yogurt provides moisture and a subtle tang that balances the sweetness perfectly.
Ingredients
For the Base Mixture:
- 4 large egg yolks
- 150g (5.3 oz) plain Greek yogurt
- Zest of 1 large lemon
- 300g (10.6 oz) sweetened condensed milk
- 7 tablespoons (70g/2.5 oz) cornstarch
For the Meringue:
- 4 large egg whites
- 1 pinch of salt
- Few drops of fresh lemon juice
- 1 tablespoon (15g/0.5 oz) granulated sugar
For Finishing:
- Powdered sugar for dusting
Step-by-Step Instructions
Preparing the Base Mixture
Begin by separating your eggs while they’re at room temperature, as this ensures better volume when whipping the whites. In a large mixing bowl, combine the four egg yolks with the Greek yogurt, whisking until smooth and well incorporated. Add the freshly grated lemon zest, which will provide a bright, citrusy note that cuts through the richness of the condensed milk.
Gradually incorporate the sweetened condensed milk, mixing continuously to prevent any lumps from forming. Once the mixture is smooth, sift the cornstarch directly into the bowl to avoid any clumps. Whisk thoroughly until the cornstarch is completely dissolved and the mixture is silky smooth. Set this base mixture aside while you prepare the meringue.
Creating the Perfect Meringue
In a spotlessly clean bowl, combine the egg whites with a pinch of salt and a few drops of fresh lemon juice. The acid from the lemon juice helps stabilize the meringue and creates better volume. Using an electric mixer, begin whipping the egg whites on medium speed until they start to foam.
Gradually increase the speed to high and continue beating until soft peaks form. At this point, slowly add the tablespoon of granulated sugar while continuing to whip. Beat for approximately one minute until the meringue reaches stiff, glossy peaks that hold their shape when the beaters are lifted.
Combining the Mixtures
The key to maintaining the cake’s light texture is in the folding technique. Take two tablespoons of the prepared meringue and add it to the bowl containing the egg yolk mixture. Using a rubber spatula, gently fold the meringue into the base using smooth, enveloping movements from the bottom of the bowl up and over the top.
Once this initial mixture is combined, pour it back into the bowl containing the remaining meringue. Continue folding with the same gentle technique, rotating the bowl as you work to ensure even incorporation. The goal is to maintain as much air as possible while achieving a uniform mixture.
Baking to Perfection
Preheat your oven to 170°C (338°F). Grease a 20cm (8-inch) round cake pan or line it with parchment paper for easy removal. Pour the combined mixture into the prepared pan, gently tapping it on the counter to release any large air bubbles.
Place the cake in the preheated oven and bake for 35 minutes. Avoid opening the oven door during the first 30 minutes of baking, as this can cause the delicate structure to collapse. The cake is done when it’s golden brown on top and springs back lightly when touched in the center.
Allow the cake to cool in the pan for 10 minutes before carefully turning it out onto a wire rack. Once completely cooled, dust generously with powdered sugar before serving.
Nutritional Information and Timing
Preparation Time: 15 minutes Baking Time: 35 minutes Total Time: 50 minutes Serves: 8-10 people
Nutritional Information per serving (based on 10 servings):
- Calories: 185
- Protein: 6g
- Carbohydrates: 28g
- Fat: 5g
- Fiber: 0g
- Sugar: 25g
- Sodium: 85mg
This wheat-free cake is naturally gluten-free and provides a good source of protein from the eggs and yogurt. The cornstarch makes it easily digestible for those with wheat sensitivities.
Variations and Substitutions
Flavor Variations
Transform this basic recipe by experimenting with different citrus zests. Orange zest creates a bright, sunny flavor, while lime zest adds a tropical twist. For a more sophisticated taste, try adding a teaspoon of vanilla extract or almond extract to the base mixture.
Dietary Substitutions
For those following a dairy-free diet, substitute the Greek yogurt with coconut yogurt and use coconut condensed milk instead of regular condensed milk. The texture will be slightly different but equally delicious.
If you’re looking to reduce the sugar content, you can replace half of the condensed milk with additional Greek yogurt and add a natural sweetener like stevia or monk fruit to taste.
Texture Modifications
For an even lighter texture, separate an additional egg and add the extra egg white to your meringue. This creates an incredibly airy cake that’s almost souffle-like in texture.
To add some textural interest, fold in a handful of fresh berries or finely chopped nuts just before baking. Blueberries work particularly well with the lemon flavor.
Frequently Asked Questions
Can I make this cake ahead of time?
This cornstarch cloud cake is best enjoyed within 24 hours of baking for optimal texture. However, you can store it covered at room temperature for up to 2 days. The cake may lose some of its airy texture over time but will still taste delicious.
Why did my cake collapse during baking?
The most common cause of collapse is opening the oven door too early in the baking process. The delicate structure needs time to set before being exposed to temperature changes. Additionally, ensure your meringue was properly whipped to stiff peaks and that you folded the mixtures together gently to preserve the air bubbles.
Can I freeze this cake?
While you can freeze this cake for up to one month, the texture will change significantly upon thawing. The light, airy quality that makes this cake special doesn’t survive the freezing process well. If you must freeze it, wrap it tightly in plastic wrap and thaw slowly in the refrigerator.
What’s the best way to store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 2 days. Avoid refrigerating unless absolutely necessary, as the cold temperature can make the texture dense and less appealing.
Can I double the recipe?
Yes, you can successfully double this recipe, but you’ll need to use two separate cake pans or one larger pan and adjust the baking time accordingly. A larger, deeper pan may require an additional 10-15 minutes of baking time.
This cornstarch cloud cake proves that wheat-free baking doesn’t mean sacrificing flavor or texture. With its incredibly light, fluffy consistency and simple preparation method, it’s destined to become a favorite in your dessert repertoire. The combination of tangy yogurt, bright lemon, and sweet condensed milk creates a perfectly balanced treat that’s suitable for any occasion.
