Light Fluffy Cloud Cake (Printable Version)
Tender cloud-like cake with yogurt, vanilla, and lemon zest for a subtle tang and delightful fluffiness.
# Ingredients:
→ Dry Ingredients
01 -
160 grams all-purpose flour, unbleached
02 -
10 grams baking powder
03 -
2 grams fine sea salt
04 -
150 grams granulated sugar (preferably superfine)
→ Wet Ingredients
05 -
3 large eggs, room temperature
06 -
170 grams plain full-fat Greek yogurt
07 -
80 milliliters vegetable oil
08 -
5 milliliters pure vanilla extract
→ Optional
09 -
Zest of one medium fresh lemon
# Steps:
01 -
Preheat the oven to 175°C and grease an 20 cm round cake pan. Line the bottom with parchment paper to ensure easy removal.
02 -
Whisk together the all-purpose flour, baking powder, and sea salt in a medium bowl until evenly distributed.
03 -
In a large bowl, thoroughly whisk the eggs, yogurt, sugar, vegetable oil, and vanilla extract until smooth and consistent. If using, fold in the lemon zest now.
04 -
Gradually fold the dry mixture into the wet ingredients with a spatula, gently combining until no dry flour remains. Avoid overmixing to maintain a light texture.
05 -
Pour the batter evenly into the prepared pan and smooth the surface with a spatula. Tap the pan lightly on the counter to release any large air bubbles.
06 -
Place the pan on the center rack and bake for 30 to 35 minutes, until the edges are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 -
Let the cake cool in the pan for 10 minutes to allow the structure to set, then invert onto a wire rack to cool completely.
08 -
Once cooled, optionally dust with powdered sugar and serve with fresh berries or lightly sweetened whipped cream as desired.
# Notes:
01 -
Use room temperature eggs for better emulsification and airy texture.
02 -
For a taller cake, fold in stiffly beaten egg whites at the final step before baking.
03 -
The cake’s flavor and texture improve when rested for 24 hours.