Preparation:
Prepare the oven and pan
Preheat the oven to 150°C (fan-assisted).
Grease a springform pan (18-20 cm), dust with flour, and line the bottom with parchment paper.
Separate the egg whites from the yolks.
Beat the egg whites with a pinch of salt until stiff peaks form. Once foamy, gradually add 50 grams of sugar until the batter is firm and glossy.
Prepare the batter
In another bowl, beat the egg yolks with the remaining 50 grams of sugar until foamy.
Add the yogurt, melted butter, and vanilla extract and mix.
Then add the sifted flour, cornstarch, and baking powder. Mix well.
Fold in the egg whites.
Carefully fold in 1/3 of the egg whites and stir quickly to loosen the mixture.
Then gently fold in the remaining egg whites with a spatula, lifting the batter to keep it light and airy.
Heat in a water bath.
Pour the batter into the pan.
Place the pan in a large bowl filled with hot water (water bath).
Bake for 60–70 minutes at 150°C.
Let cool and decorate.
Let the cake cool slowly in the slightly open oven.
Once cooled, remove from the pan and dust with powdered sugar.
See also Carrot, Apple, and Raisin Cake.
Conclusion:
Just one bite and you’ll understand why this cake is called a cloud cake! Light as a soufflé, delicately sweet, and irresistibly moist, it melts in your mouth and is a delicious treat. Serve it plain, with a little powdered sugar, or with a fruit coulis for a special gourmet touch. Settling guaranteed! 🍰✨
