High-Protein Cloud Yogurt Cake (Ultra Fluffy & Light)
This airy, melt-in-your-mouth cake is packed with protein and has a soft, cloud-like texture—perfect for a light dessert or healthy treat.
🛒 Ingredients
1 cup (240 g) Greek yogurt (thick, plain, high-protein)
3 large eggs, separated
3 tbsp cornstarch (or vanilla protein powder for extra protein)
3 tbsp honey or sweetener of choice
1 tsp vanilla extract
¼ tsp cream of tartar (or a few drops lemon juice)
Optional: pinch of salt
👩🍳 Instructions
- Prep
Preheat oven to 160°C (320°F).
Line a small cake pan (15–18 cm / 6–7 inch) with parchment paper. - Make the base
In a bowl, whisk together Greek yogurt, egg yolks, cornstarch (or protein powder), honey, and vanilla until smooth. - Whip the egg whites
In a clean bowl, beat egg whites with cream of tartar (and salt if using) until stiff peaks form.
👉 This step is key for the “cloud” texture. - Fold gently
Add ⅓ of the whipped egg whites into the yogurt mixture to lighten it.
Gently fold in the remaining egg whites in batches, keeping as much air as possible. - Bake (water bath method)
Pour batter into the pan and smooth the top.
Place the pan into a larger pan filled with hot water (water bath).
Bake for 40–50 minutes until set but slightly jiggly in the center. - Cool slowly
Turn off oven, crack the door, and let cake cool inside for 20 minutes.
Remove and cool completely before slicing.
🍽️ Texture & Taste
Light, airy, soufflé-like
Slightly tangy from yogurt
Soft and gently sweet
💡 Tips
Use full-fat Greek yogurt for best texture
Don’t skip the water bath—it prevents cracking
Chill for a firmer cheesecake-like texture