Ingredients
– 4 large eggs (room temperature, separated into whites and yolks)
– 1 cup (240g) full-fat Greek yogurt (plain, thick works best)
– 1 cup (240g) sweetened condensed milkYogurt
– 1 tsp vanilla extract or vanilla bean paste
– 1 tbsp cornstarch (cornflour) — this helps stabilize the texture
Optional for serving:
– Powdered sugar (icing sugar) for dusting
– Fresh berries (strawberries, raspberries, etc.)
Instructions
- Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch (20cm) springform pan or round cake pan with parchment paper. Do not grease the sides — this helps the cake rise properly without collapsing too much.Eggs
- In a large bowl, whisk the egg yolks, Greek yogurt, sweetened condensed milk, vanilla, and cornstarch until completely smooth and well combined.
- In a clean, dry bowl (preferably metal or glass), beat the egg whites with an electric mixer on medium-high speed until stiff peaks form. (They should hold shape when you lift the beaters — this is what gives the “cloud” texture!)
- Gently fold the egg whites into the yolk-yogurt mixture in 3 additions. Use a spatula and fold carefully to keep as much air as possible — don’t stir vigorously.
- Pour the batter into the prepared pan. Tap the pan gently on the counter to remove large air bubbles.Milk
- Bake in the center of the oven for 50–60 minutes, or until the top is golden and the center is set but still slightly jiggly (like a cheesecake). If the top browns too quickly, loosely cover with foil after 30–40 minutes.
- Turn off the oven, crack the door open slightly, and let the cake cool inside the oven for 15–20 minutes (this prevents sudden sinking from temperature shock).
- Remove from the oven and let cool completely at room temperature (it may deflate a bit — that’s normal for this style). Chill in the fridge for at least 1–2 hours for the best texture.
- Dust with powdered sugar and serve with fresh berries if desired.Candy & Sweets
Tips for Success
– Egg whites must be beaten to stiff peaks — any fat (like yolk traces) will prevent this.
– This cake is naturally gluten-free (no flour!).
– It has a light, custardy, jiggly texture — not super tall like a chiffon, but incredibly soft.
– Store leftovers in the fridge up to 3 days.
If you’re looking for a different variation (like a chocolate cloud cake, Japanese cotton cheesecake style, or a flour-based airy sponge), let me know and I can share another version! Enjoy your fluffy creation!
Servings:6–8
Prep time: ~15 minutes
Bake time: ~50–60 minutes
Total time: ~1 hour 15 minutes + cooling