I’m thrilled to share my family’s favorite cloud cake recipe that has become our go-to dessert for special occasions. This incredibly light and airy cake gets its name from its ethereal texture, achieved through the perfect balance of whipped eggs and creamy yogurt. What makes this cake truly special is that it’s naturally gluten-free, using cornstarch instead of traditional flour.
The Science Behind the Fluff
The secret to this cake’s cloud-like texture lies in the careful separation and treatment of the eggs. When egg whites are whipped to stiff peaks, they create millions of tiny air bubbles that give the cake its characteristic lightness. The cornstarch provides structure while keeping the crumb tender and delicate.
Ingredients
- 4 large eggs, separated, at room temperature
- 120g (½ cup + 2 tablespoons) granulated sugar
- 100g (¾ cup + 1 tablespoon) cornstarch
- 1 teaspoon baking powder
- 450g (1¾ cups) plain yogurt, room temperature
- 1 pinch salt
- Powdered sugar for dusting
Equipment Needed
- 9-inch (23cm) springform pan
- Parchment paper
- Electric mixer (hand or stand)
- Large mixing bowls
- Rubber spatula
- Fine mesh sieve for dusting
Detailed Instructions
Step 1: Prepare Your Workspace
- Preheat the oven to 170°C (338°F) with both top and bottom heat
- Line a 9-inch springform pan with parchment paper, including the sides
- Ensure all ingredients are at room temperature for optimal volume
Step 2: Prepare the Base Mixture
- Separate the eggs carefully, ensuring no yolk gets into the whites
- In a large bowl, beat the egg yolks with sugar for 3-4 minutes until pale and creamy
- The mixture should be light in color and fall in ribbons when lifted
- Sift together cornstarch and baking powder
- Gradually fold the cornstarch mixture into the egg yolk mixture
- Gently stir in the yogurt until just combined
Step 3: Create the Cloud Effect
- In a clean, grease-free bowl, beat egg whites with a pinch of salt
- Start on low speed, gradually increasing to medium-high
- Beat until stiff peaks form – when lifted, peaks should stand straight
- Tips should be firm but not dry or grainy
Step 4: Combine and Bake
- Add ⅓ of the beaten whites to the yogurt mixture to lighten it
- Gently fold in remaining whites in two additions
- Use a figure-eight motion to preserve air bubbles
- Pour batter into prepared pan, smoothing the top gently
- Bake for 50 minutes or until golden brown
- A skewer inserted should come out clean
- Cake should spring back when lightly pressed
Step 5: Cooling and Serving
- Allow cake to cool in pan for 10 minutes
- Run a knife around the edges if needed
- Release springform slowly
- Cool completely on wire rack
- Dust generously with powdered sugar before serving
Pro Tips
- Room temperature ingredients are crucial for maximum volume
- Don’t open the oven door during the first 40 minutes of baking
- Clean bowls and beaters thoroughly before whipping egg whites
- Fold gently to maintain airiness
Storage
Store in an airtight container at room temperature for up to 3 days. Do not refrigerate as this can affect the texture.
Nutritional Information
Per serving (1/12 of cake):
- Calories: 165
- Total Fat: 3.5g
- Saturated Fat: 1.5g
- Cholesterol: 65mg
- Sodium: 85mg
- Total Carbohydrates: 28g
- Dietary Fiber: 0g
- Sugar: 15g
- Protein: 6g
Yield: One 9-inch cake (12 servings)
Prep Time: 20 minutes
Bake Time: 50 minutes
Total Time: 1 hour 10 minutes plus cooling
This cloud cake is perfect for those following a gluten-free diet or anyone who appreciates a light, delicate dessert. Its simple elegance makes it suitable for any occasion, from casual family gatherings to elegant dinner parties. The tangy yogurt adds moisture and a subtle complexity that perfectly complements the cake’s ethereal texture.
