- A Soft and Delicate Cake for Any OccasionAfter the batter is fully mixed, I pour it into the prepared springform pan and gently smooth the surface with a spatula. Since the batter contains a lot of air from the whipped egg whites, I avoid tapping the pan on the counter. Keeping those air bubbles intact helps the cake bake into its signature light texture.
The filled cake pan is then placed inside a deep roasting tray. I carefully pour hot water into the roasting tray until it reaches just below halfway up the sides of the cake pan. This water bath creates gentle, even heat during baking and helps the cake cook without drying out or cracking.
The tray is transferred to the preheated oven and baked for about 45 minutes. As the cake bakes, it slowly rises and the surface turns a soft golden color. Although it may look fully baked before the time is up, I let it finish baking without opening the oven door. A sudden drop in temperature can cause the delicate structure to collapse.
Cooling the Cake the Right Way
Cooling is just as important as baking for this recipe.
Once the baking time is complete, I switch off the oven but leave the cake inside with the door closed. The gradual cooling process allows the cake to settle naturally instead of shrinking too quickly.
After the cake has cooled completely in the oven, I remove it from the water bath and let it come to room temperature if needed. It is then transferred to the refrigerator for at least two hours. When I have extra time, I prefer chilling it overnight because the texture becomes even smoother and easier to slice.
The chilled cake develops a delicate, creamy consistency that holds its shape beautifully while remaining wonderfully soft.
Serving Suggestions
One of the reasons I enjoy making this cake so often is that it doesn’t need heavy frosting or elaborate decorations. Its simple appearance matches its light texture perfectly.
Before serving, I dust the top lightly with powdered sugar for a clean and elegant finish. Fresh sliced strawberries are my favorite topping because their natural sweetness and slight tartness balance the richness of the cake.
Other fresh fruits also pair well with this dessert, making it easy to adapt depending on the season. Whether served after a family dinner, during afternoon tea, or at a weekend gathering, the cake always feels refreshing rather than overly rich.
Because it is served chilled, every slice has a cool, creamy texture that makes it especially enjoyable on warm days.
Helpful Tips for the Best Results
Although the recipe is simple, paying attention to a few small details makes a noticeable difference.
Keep the Mixing Bowl Completely Clean
Egg whites are very sensitive to grease. Even a small amount of oil or leftover residue inside the bowl can prevent them from reaching stiff peaks.
For the best results, I always use a clean glass or metal bowl, as plastic bowls can sometimes retain traces of grease even after washing.
Separate the Eggs Carefully
While separating the eggs, I make sure no yolk mixes with the whites. Even a tiny drop of yolk can reduce the volume of the whipped egg whites and affect the final texture of the cake.
Taking an extra minute during this step helps ensure the batter becomes light and airy.
Whip Only Until Stiff Peaks Form
One of the most common mistakes is beating the egg whites for too long.
Properly whipped egg whites should stand upright when the beaters are lifted, but they should still look smooth and glossy. Overbeating causes the protein structure to break down, allowing moisture to separate from the foam. This can lead to a heavier batter and a dense, rubbery cake.
Stopping as soon as stiff peaks appear produces the lightest result.
Fold the Batter Gently
After whipping the egg whites, I fold them into the yolk mixture in several additions instead of adding everything at once.
Using slow folding motions helps preserve the trapped air that gives the cake its height. Stirring too vigorously removes those air bubbles, making the finished cake much denser.
Patience during this step is rewarded with a beautifully soft texture.
Use Full-Fat Greek Yogurt
The thick consistency of full-fat Greek yogurt is essential for this recipe. Regular yogurt contains much more liquid, which can make the batter too thin and prevent the cake from setting properly.
If there is any whey on top of the yogurt, I drain it before measuring to maintain the correct consistency.
Avoid Opening the Oven
While the cake bakes, I resist the temptation to check on it too often. Opening the oven door allows heat to escape, which may cause the delicate structure to sink before it has fully set.
If I need to check near the end of baking, I open the door only slightly and close it gently to avoid sudden temperature changes.
Storing Leftovers
Since this cake contains yogurt and eggs, I always store any leftovers in the refrigerator.
Once fully chilled, I cover the cake or place individual slices in an airtight container. It stays fresh for several days while maintaining its creamy texture.
When serving leftovers, I simply dust each slice with a little fresh powdered sugar and add sliced strawberries if available. The cake tastes just as enjoyable after chilling, making it an excellent make-ahead dessert.
What Makes Cloud Cake Different?
Unlike traditional sponge cakes that depend on flour and baking powder for structure, this recipe relies almost entirely on whipped egg whites. As the egg whites trap air during mixing, they create thousands of tiny bubbles that expand while baking. These bubbles give the cake its signature cloud-like texture.
The result is a dessert that feels soft, airy, and moist without becoming heavy. The inside remains creamy while the top develops a beautiful golden color during baking.
Another feature that makes this recipe unique is the water bath. Baking the cake inside a pan of hot water allows the gentle heat to cook the batter evenly. This prevents the cake from drying out and helps maintain its delicate texture from edge to center.
Why I Keep Coming Back to This Recipe
- There are plenty of cakes that require multiple bowls, several dry ingredients, and different frosting layers. While those recipes certainly have their place, sometimes I simply want a dessert that feels effortless.
- This Cloud Cake has become one of those dependable recipes I can prepare whenever I want something simple. Since it uses only a few ingredients, preparation is quick, and cleanup is minimal.
- Another reason I enjoy making it is that the flavor is wonderfully versatile. The gentle sweetness allows fresh berries, powdered sugar, or even a little lemon zest to shine without overpowering the cake itself.
- It also stores well in the refrigerator, making it a great dessert to prepare ahead of time for family dinners or weekend gatherings.
Ingredients That Make This Cake Special
Although there are only five main ingredients, each one plays an important role in creating the final texture.
Large Eggs
- Eggs provide nearly all of the structure in this cake. The yolks add richness and help create a smooth batter, while the whipped whites provide the lift that replaces flour and baking powder.
- Separating the eggs carefully is one of the most important parts of the recipe. Even a tiny amount of yolk mixed into the whites can make whipping much more difficult.
Greek Yogurt
- Full-fat Greek yogurt gives the cake a creamy texture and pleasant richness without making it overly heavy.
- Because Greek yogurt contains less moisture than regular yogurt, it works much better in this recipe. Using yogurt with extra liquid can affect the consistency of the batter and prevent the cake from setting properly.
- If any liquid has collected on top of the yogurt, I always drain it before measuring.
Sweetened Condensed Milk
- This ingredient provides both sweetness and creaminess.
- Instead of using granulated sugar, condensed milk blends smoothly into the batter and contributes to the cake’s silky texture. It also helps keep the cake moist after chilling.
Vanilla Bean Paste
- Vanilla bean paste adds a warm, rich flavor throughout the cake while leaving tiny vanilla specks that make every slice look even more appealing.
- Pure vanilla extract can also be used, but I enjoy the slightly deeper flavor that vanilla bean paste provides.
Cornstarch
- Only a small amount of cornstarch is needed, but it makes a noticeable difference.
- It gently supports the structure of the batter without changing the soft texture that makes Cloud Cake so enjoyable.
- Since the recipe contains no flour, this little bit of cornstarch helps the cake remain stable while staying incredibly tender.
Preparing Everything Before Mixing
- Before starting the batter, I like to prepare all of the equipment first. Having everything ready allows the mixing process to go smoothly without rushing.
- The oven is preheated to 320°F (160°C), and an 8-inch springform pan is lightly coated with cake release before being lined with baking paper on both the base and sides.
- Since the cake is baked in a water bath, I also wrap the outside base of the pan with two layers of aluminum foil. This helps prevent water from leaking into the cake while it bakes.
- While the oven heats, I separate the eggs into two clean bowls.
- The egg whites always go into a completely grease-free glass or metal bowl because any traces of oil can prevent them from whipping properly.
- The yolks are placed into another bowl where they will later be combined with the remaining ingredients.
Mixing the Batter
- The yolks are stirred together with the sweetened condensed milk, Greek yogurt, and vanilla bean paste until everything becomes smooth and fully blended.
- Next, the cornstarch is sifted directly into the mixture before being stirred in thoroughly. Sifting helps avoid lumps and creates a smoother batter.
- Meanwhile, the egg whites are whipped with a hand mixer or stand mixer until stiff peaks form.
- This step requires a little patience. The whites should hold their shape firmly, but they should not be beaten excessively.
- Once the egg whites reach stiff peaks, they are gently folded into the yolk mixture in several additions.
- Rather than stirring quickly, I use slow folding motions with a spatula, turning the batter from the bottom upward. This keeps as much air as possible inside the mixture, allowing the cake to rise beautifully in the oven.
Description
- Easy Cloud Cake is a soft, airy, flourless dessert made with just five simple ingredients. The whipped egg whites give the cake its signature light texture, while Greek yogurt and sweetened condensed milk create a creamy, delicate crumb. Chilled before serving, this cake is delicious with a light dusting of powdered sugar and fresh strawberries.
Recipe Details
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes (plus at least 2 hours chilling time)
Servings: 10
Equipment
- 8-inch (20 cm) springform cake pan
- Hand mixer or stand mixer
- Two mixing bowls
- Rubber spatula or metal spoon
- Fine mesh sieve
- Deep roasting tray
- Baking paper
- Aluminum foil
- Cake release spray
Ingredients
For the Cake
- 4 large eggs
- 1 cup (240g) full-fat Greek yogurt
- 1 cup (240g) sweetened condensed milk
- 1 teaspoon vanilla bean paste
- 1 tablespoon cornstarch (cornflour)
Optional for Serving
- 1 tablespoon powdered sugar (icing sugar)
- 1 cup (200g) strawberries, sliced
Instructions
- . Prepare the Pan
- Preheat the oven to 320°F (160°C). Lightly coat an 8-inch springform pan with cake release spray, then line the base and sides with baking paper. Wrap the outside bottom of the pan securely with two layers of aluminum foil to protect it during the water bath.
- Separate the Eggs
- Carefully separate the eggs, placing the egg whites into a perfectly clean mixing bowl and the yolks into another bowl. Be sure that no yolk gets into the egg whites, as this can prevent them from whipping properly.
- Mix the Base
- Add the sweetened condensed milk, Greek yogurt, and vanilla bean paste to the bowl with the egg yolks. Stir until smooth and well combined. Sift in the cornstarch and mix again until no lumps remain.
- Whip the Egg Whites
- Using a hand mixer or stand mixer, beat the egg whites until stiff peaks form. The mixture should be thick and glossy while still holding its shape. Avoid overbeating.
- Combine the Mixtures
- Fold the whipped egg whites into the yolk mixture in three or four additions. Use gentle folding motions with a spatula or metal spoon until the batter is evenly combined without losing too much air.
- Prepare the Water Bath
- Pour the batter into the prepared cake pan and place the pan inside a deep roasting tray. Carefully add hot water to the roasting tray until it reaches just under halfway up the sides of the cake pan. Make sure no water splashes into the batter.
- Bake
- Bake for approximately 45 minutes, or until the cake has risen and the surface is lightly golden.
- When baking is complete, switch off the oven and leave the cake inside to cool completely with the oven door closed.
- Chill
- Remove the cooled cake from the oven and refrigerate for at least 2 hours, or overnight for the best texture and easier slicing.
- Serve
- Before serving, dust the top with powdered sugar if desired and garnish with sliced strawberries. Slice and serve chilled.
Notes
- Always use full-fat Greek yogurt for the best texture. Regular yogurt contains too much moisture for this recipe.
- Drain any liquid from the yogurt before measuring.
- Use a clean glass or metal bowl when whipping the egg whites. Even a small amount of grease can prevent them from reaching stiff peaks.
- Be careful not to let any egg yolk mix with the whites.
- Whip the egg whites only until stiff peaks form. Overwhipping can cause the foam to break down, resulting in a denser cake.
- Fold the whipped egg whites gently into the batter to preserve as much air as possible.
- Keep the oven door closed while the cake is baking to help maintain its rise.
- Allow the cake to cool gradually in the switched-off oven before chilling.
- Store leftover cake covered in the refrigerator and enjoy chilled.
Nutrition Information (Per Serving)
Serving Size: 1 slice (based on 10 servings)
- Calories: 141 kcal
- Carbohydrates: 19 g
- Protein: 7 g
- Fat: 4 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 0.4 g
- Monounsaturated Fat: 1 g
- Trans Fat: 0.01 g
- Cholesterol: 77 mg
- Sodium: 71 mg
- Potassium: 166 mg
- Fiber: 0.01 g
- Sugar: 18 g
- Vitamin A: 178 IU
- Vitamin C: 1 mg
- Calcium: 119 mg
- Iron: 0.4 mg
