Recipe for a Lightly Moist Yogurt Cloud Cake
Preparing the oven and the mold
Preheat the oven to 150°C (fan oven).
Butter and flour an 18-20 cm diameter springform pan , then line the base with baking paper.
Preparing the egg whites
Separate the egg whites from the yolks .
Whisk the egg whites with a pinch of salt until they become frothy, gradually add 50g of sugar until you obtain a firm and glossy texture.
Preparing the dough
In another bowl, whisk the egg yolks with the remaining 50g of sugar until the mixture turns white.
Add the yogurt , melted butter and vanilla extract , then mix.
Next, incorporate the flour , cornflour , and baking powder that have been sifted together. Mix well.
Incorporating the egg whites
Gently add 1/3 of the beaten egg whites to the batter, mixing vigorously to loosen the mixture.
Then gently fold in the remaining egg whites using a spatula , lifting the batter to avoid breaking the lightness of the mixture.
Cooking in a water bath
Pour the batter into the mold.
Place the mold in a large dish filled with hot water (bain-marie).
Bake for 60 to 70 minutes at 150°C .
Cooling and decoration
Leave the cake to cool gently in the oven with the door ajar and the oven turned off.
Once cooled, remove from the mold and sprinkle with icing sugar .
Conclusion :
One bite of this cake is all it takes to understand why it’s called a cloud cake ! Light as a feather, delicately sweet, and irresistibly moist, it melts in your mouth for pure, unadulterated pleasure. Serve it plain, dusted with powdered sugar, or with a f
