It’s called ‘cloud’ yogurt cake – or Japanese soufflé cake – because it is super soft, delicate, fluffy like a cloud.
Its texture is comparable to a soufflé, melting on the palate. Not very sweet, so perfect accompanied by jams, marmalades, or even better with fresh fruit, it will immediately captivate you visually and soon after also in taste!
The recipe for the yogurt cloud cake is oil-free, butter-free, and also contains little flour; the steps to make it are very simple, but must be followed scrupulously as it is a very delicate cake with an exact balance in the proportion of ingredients.
Below you will find all the steps to prepare this soft cloud, and also the complete video, more helpful than ever for this recipe 🙂
Before starting, here are some other recipes of my super soft cakes that might definitely interest you:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6-inch pan height 4 inches
- Cooking methods: Oven
- Cuisine: Japanese
Ingredients for YOGURT CLOUD CAKE
- 3 eggs
- 1 pinch salt
- 260 g plain natural yogurt
- 1 teaspoon lemon juice
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch (maizena)
- 1 packet vanillin
- 1/4 cup sugar
Tools to make YOGURT CLOUD CAKE
Here below is the link to the same mold as mine because, for me, it is excellent, but the important thing is that it has the same dimensions to ensure that the directions I will give you during the recipe are precise, as this is a very simple cake to make, but with a precise balance of ingredients and proportions.
- Mold 6 inches (height 4 inches)
Steps to make YOGURT CLOUD CAKE
Start by taking two large bowls and dividing the egg yolks from the egg whites of the three eggs into them.
Set the egg whites aside for a moment, and in the bowl with the yolks add a pinch of salt and also pour in all the yogurt.
Mix well with a hand whisk and, while mixing, also add the lemon juice. Continue mixing until you get a homogeneous mixture.
Now add the flour, cornstarch, and vanillin, all at once and sifted; always mix with the hand whisk until you again obtain a homogeneous mixture without lumps.
Now take the bowl with the egg whites and, using electric beaters, start whipping them (for the first few seconds at medium power, then always at maximum power). As you whip, you will need to add the sugar in several additions, I usually do it in three times.
You will get the so-called meringue when you see the mixture becoming shiny and ‘creamy’ (I recommend checking out the VIDEO at the beginning of the page to better understand the consistency I’m talking about).
At this point, incorporate the whipped egg whites into the mixture you obtained earlier, always with the hand whisk, in three times.
NB: it doesn’t matter to mix with a spatula from the bottom up as is usually done to incorporate whipped egg whites into traditional cakes; in fact, to ensure your yogurt cloud cake turns out perfectly, I recommend mixing without using particular delicacy to slightly deflate the egg whites.
Take the 6-inch diameter and 4-inch height cake pan (approx.), line it with parchment paper also on the sides, then pour in the mixture you obtained.
To level, make some swirls in the mixture with a skewer stick if you have one, or with a knife.
Insert the mold inside another cake pan, the one you have, the important thing is that it is wider than 6 inches.
Place everything in the center of a baking pan with slightly high edges and pour about a jug of hot water inside the pan – simply obtained by running hot water from your faucet.
All this will help cook the yogurt cloud cake also with the steam that will be created during baking, thus obtaining a texture very similar to that of a soufflé, super soft and melting on the palate.
Put in a static oven on the middle shelf at 300°F for the first 20 minutes, then lower to 285°F and continue baking for another 40 minutes.
Take out of the oven and let your yogurt cloud cake cool completely, then remove it from the mold and dust it with plenty of powdered sugar.
And here it is, your yogurt cloud cake or Japanese soufflé cake. Let me know if you’ll be as amazed by it as I am!
Tips and Storage
– I strongly advise against changing ingredients and/or proportions, because as I mentioned, this cake is really very simple to make, but very delicate in terms of ingredient proportions.
– The yogurt cloud cake is a cake with a fresh flavor, very little sweet; for this reason, it is excellent accompanied by jams or marmalades, or by fresh seasonal fruit.
– Store it in the refrigerator for a couple of days at most.
If you liked this recipe, here is the LINK to the SWEETS section of my blog, where you’ll find plenty of inspirations for your next recipes.
