Save This light and airy cake features a delicate tang from Greek yogurt, creating a cloud-like texture that's perfect for teatime or as a refreshing dessert. The recipe uses separated eggs to achieve maximum airiness, with egg whites beaten to stiff peaks and gently folded into the batter. The result is a golden, tender cake that's naturally sweetened and beautifully simple.
The afternoon sun was streaming through my kitchen window when I first attempted this cake. I had forgotten to buy butter for a regular sponge but found a container of Greek yogurt hiding in the back of the fridge. What emerged from the oven was so impossibly light that my husband actually thought I had forgotten to add flour to the batter.
My mother-in-law asked for the recipe after taking one bite at our Sunday brunch. She could not believe something so ethereal came from such humble ingredients. Now it is the cake I make when I want to impress without spending hours in the kitchen.
Ingredients
- All-purpose flour: Provides structure while keeping the crumb tender and delicate
- Granulated sugar: Sweetens just enough to let the yogurt tang shine through
- Baking powder: Gives the lift needed for that cloud-like rise
- Salt: Balances flavors and enhances the yogurt brightness
- Eggs separated: Whites create the airy texture while yolks add richness
- Greek yogurt: The secret ingredient that makes this cake uniquely moist and tangy
- Vegetable oil: Keeps the cake tender for days unlike butter which can firm up
- Vanilla extract: Rounds out the flavors with warm sweetness
- Lemon zest: Brightens everything though you can skip it or swap for orange
Instructions
- Get your oven ready:
- Preheat to 325°F (160°C) and line just the bottom of an 8-inch round pan with parchment. Leave the sides bare so the cake can climb them.
- Mix the dry team:
- Whisk flour sugar baking powder and salt in a medium bowl until well combined.
- Whisk the wet mixture:
- Beat egg yolks yogurt oil vanilla and zest in a large bowl until completely smooth and thickened.
- Combine everything:
- Fold dry ingredients into the wet mixture stirring just until you no longer see flour streaks.
- Beat the egg whites:
- In a completely clean bowl whip whites until stiff peaks form. This is where the magic happens.
- Fold gently:
- Start with one-third of the whites to lighten the batter then carefully fold in the rest keeping as much air as possible.
- Bake to golden:
- Pour into the prepared pan smooth the top and bake for 35-40 minutes until golden and a toothpick comes out clean.
- Cool with patience:
- Wait 10 minutes before running a knife around the edges then invert onto a rack to cool completely.
Save This cake has become my go-to for birthdays because everyone thinks it is fancy but I know it took less than an hour. My daughter calls it the magic cake because it transforms from such a simple batter into something extraordinary.
Making It Your Own
I have swapped lemon zest for orange or added a tablespoon of poppy seeds for a breakfast cake. You can also fold in fresh berries right before baking though they will make the texture slightly more dense.
Serving Suggestions
A dusting of powdered sugar makes it elegant but I love it with a mound of lightly sweetened whipped cream and sliced strawberries. It also pairs beautifully with a cup of Earl Grey tea or even a glass of sparkling wine for brunch.
Storage And Make-Ahead
The cake stays remarkably moist for three days when wrapped tightly at room temperature. I actually think it tastes better on day two when the flavors have had time to meld together.
- Wrap the cooled cake in plastic wrap but do not refrigerate or it will dry out
- You can freeze individual slices wrapped in plastic then foil for up to two months
- Thaw frozen slices at room temperature for about an hour before serving
Save Every time I pull this cake from the oven I am still amazed at how something so simple can taste so special.
Recipe FAQs
- → Can I use regular yogurt instead of Greek yogurt?
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While you can substitute regular yogurt, Greek yogurt is recommended because it provides the necessary structure and tang. If using regular yogurt, you may need to adjust the baking time and possibly add a bit more flour to achieve the right consistency.
- → Why do I need to separate the eggs?
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Egg separation is crucial for creating the light, airy texture. The egg whites are beaten to stiff peaks, which are then gently folded into the batter to incorporate air. This technique creates the signature cloud-like texture of the cake.
- → How do I know when the cake is fully baked?
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The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean. You may also notice the cake starting to pull away slightly from the sides of the pan.
- → Can I make this cake ahead of time?
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Yes, this cake keeps well in an airtight container for up to 3 days. It actually benefits from resting, as the flavors develop and the texture settles. Serve at room temperature or slightly warmed.
- → What's the best way to serve this cake?
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This cake is delicious on its own, but you can enhance it with a light dusting of powdered sugar. For extra flavor, serve with fresh berries or a dollop of whipped cream. The citrus zest in the batter pairs particularly well with berries.
