Yogurt Cloud Cake Recipe

This light and fluffy cake is as soft as a cloud, making it a perfect dessert for any occasion.

Ingredients:

  • Eggs: Separated yolks from whites (amount will vary depending on the recipe you choose)
  • Yogurt: Plain yogurt, typically Greek yogurt (amount will vary depending on the recipe you choose)
  • Sugar: Granulated sugar (amount will vary depending on the recipe you choose)
  • Flour: All-purpose flour (amount will vary depending on the recipe you choose)
  • Baking powder (optional, in some recipes)
  • Lemon juice (optional, in some recipes)
  • Vanilla extract (optional)
  • Cornstarch (optional, in some recipes)

Instructions:

  1. Prepare your pan: Preheat your oven to the temperature specified in your chosen recipe. Grease and line an appropriate cake pan (round, square, etc.) with parchment paper for easy removal.
  2. Separate the eggs: Carefully crack the eggs, separating the yolks from the whites into separate bowls.
  3. Mix the yolks: In the bowl with the yolks, whisk together the yogurt, sugar, and any other wet ingredients your recipe calls for (lemon juice, vanilla extract). Ensure everything is well combined and smooth.
  4. Whip the egg whites: Using a hand mixer or stand mixer, beat the egg whites until stiff peaks form. This means that when you lift the beaters, the peaks will hold their shape and not droop.
  5. Combine gently: Gently fold the whipped egg whites into the yolk mixture in batches. Use a spatula and folding motions to incorporate the whites without completely deflating them.
  6. Dry ingredients: In a separate bowl, whisk together your dry ingredients (flour, baking powder, cornstarch, if used). Gradually sift the dry ingredients into the wet mixture, folding it in just until combined. Avoid overmixing.
  7. Bake: Pour the batter into your prepared cake pan. Bake for the time specified in your chosen recipe, checking for doneness with a toothpick inserted in the center that comes out clean.
  8. Cool and enjoy: Let the cake cool completely in the pan before frosting or dusting with powdered sugar.

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