Can I make this Cloud Cake ahead of time?

Absolutely! In fact, the cake is at its best after a long rest in the fridge, making it a perfect make-ahead dessert for parties or gatherings.

Do I really need to use a water bath when baking?

Yes, the water bath is the secret to this cake’s delicate, pudding-like texture. It keeps the cake moist as it bakes and ensures it doesn’t crack or dry out.

Can I substitute the Greek yogurt with regular yogurt?

Greek yogurt is preferred for its thicker, creamier texture, but full-fat plain yogurt can work in a pinch. Just be aware that the cake may be a touch lighter and less rich.

How do I know when the cake is done?

The cake should be set but still a little jiggly in the center when you turn off the oven. It will firm up as it cools and chills, so don’t overbake.

Cloud Cake Recipe - Evelynseats

Description

Cloud Cake is a light and fluffy dessert with a delicate lemon flavor and a melt-in-your-mouth texture. Made with eggs, condensed milk, Greek yogurt, and a hint of lemon zest, this cake is gently baked in a water bath to achieve its signature airy structure. Perfect for a wholesome treat or an elegant dessert for gatherings.

Ingredients

Units Scale

Egg Mixture

4 large eggs, separated
250 g condensed milk
250 g Greek yogurt
1/2 lemon, juice and zest

Topping (Optional)

1 tablespoon powdered sugar, for dusting

Cook Mode Prevent your screen from going dark

Instructions

Prepare Baking Pan – Preheat the oven to 160°C (340°F). Line a 20cm (8-inch) springform pan with parchment paper to prevent sticking and ensure easy removal.
Separate Eggs – In two separate mixing bowls, carefully separate the egg whites from the yolks. This will help create the fluffy texture in the cake.
Mix Egg Yolks – In the bowl with egg yolks, add condensed milk, Greek yogurt, lemon juice, and lemon zest. Whisk together until the mixture is smooth and well combined. Set aside.
Whip Egg Whites – Using an electric whisk or a stand mixer, beat the egg whites until stiff peaks form. This step is crucial for creating the light, cloud-like texture of the cake.
Combine Mixtures – Gradually and gently fold the whipped egg whites into the yolk mixture using a spatula. Fold in small batches to keep as much air as possible in the batter.
Prepare Water Bath – Pour the cake batter into the prepared springform pan. Place the pan inside a larger baking pan, then fill the outer pan with hot water to a height of about 3 cm (1.2 inches) to create a water bath, ensuring gentle baking.
Bake – Bake the cake in the preheated oven for 40 minutes. After baking, turn off the oven and leave the cake in the oven until completely cooled. This prevents sudden temperature changes that could deflate the cake.
Chill and Serve – Once cooled, refrigerate the cake for 2–3 hours or overnight for best texture. Before serving, dust with powdered sugar if desired, slice, and enjoy.

Notes

Make sure no yolk gets into the egg whites for proper whipping.
Use room-temperature eggs for better volume.
Letting the cake cool in the oven helps prevent collapse.
The cake is best when chilled for several hours.
You can top with berries for added freshness.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 145
Sugar: 14g
Sodium: 65mg
Fat: 5g
Saturated Fat: 2.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 5g
Cholesterol: 70mg