Fluffy Yogurt Cloud Cake: A Dreamy, Light Dessert 🍰✨ – Page 2

Preheat the Oven:
Preheat your oven to 325°F (160°C). Line the bottom of a 7-inch round springform pan with parchment paper and grease the sides lightly.
Prepare the Egg Whites:
In a clean, dry bowl, beat the egg whites with lemon juice and salt until foamy. Gradually add half of the sugar (1/4 cup) and beat until stiff peaks form. Set aside.
Mix the Batter:
In another bowl, whisk the egg yolks with the remaining sugar until pale and creamy. Add the yogurt and vanilla extract, mixing until smooth. Sift in the flour and cornstarch, folding gently until combined.
Incorporate the Egg Whites:
Gently fold the beaten egg whites into the yogurt mixture in three parts. Use a spatula to fold carefully, ensuring you don’t deflate the batter.
Bake the Cake:
Pour the batter into the prepared pan and tap it gently to remove air bubbles. Place the pan in a larger baking dish and fill the dish with hot water (about 1 inch deep) for a water bath.
Bake:
Bake for 50-60 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Cool Down:
Turn off the oven and let the cake cool inside with the door slightly ajar for 15-20 minutes. Then remove it from the oven and let it cool completely at room temperature.
Finish and Serve:
Carefully release the cake from the pan and transfer it to a serving plate. Dust with powdered sugar before serving for an elegant finish.

Room Temperature Ingredients: Using room temperature eggs ensures a smoother batter.
Water Bath: This prevents cracks and keeps the cake moist and fluffy.
Patience is Key: Allow the cake to cool gradually to avoid shrinkage.

Ultra-Light Texture: Feels like a cloud in your mouth.
Simple Ingredients: Everything you need is likely in your pantry.
Elegant and Versatile: Great for any occasion, from tea time to celebrations.

Did this Fluffy Yogurt Cloud Cake make your dessert dreams come true? Share your creations in the comments below! 💬✨