Description
This cloud cake is flourless! It is super soft, light, and fluffy, exactly like clouds, and it is made with just 4 ingredients!
Ingredients
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4 large eggs
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250 g condensed milk
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250 g Greek yogurt
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½ lemon juice and zest
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1 tablespoon powdered sugar (optional)
Instructions
Preheat the oven to 160C / 340F and line a 20cm springform with parchment paper.
In 2 different mixing bowls, separate the egg whites from the yolks.
Now, mix the egg yolks with condensed milk, lemon juice and, zest and Greek yogurt until combined. Set aside.
Whisk the egg whites in the second bowl with the electric whisk until a stiff peak forms (I use stand mixer).
Now, start folding the egg whites into the yolk mixture gradually and slowly using a spatula until incorporated.
Pour the cake batter into the prepared baking pan and then put the baking pan in a larger pan then fill the outer pan with water so the water is 3cm high.
Bake in the preheated oven for 45 minutes, then turn off the heat and let the cake cool COMPLETELY, then put in the fridge for 2-3 hours or overnight.
Sprinkle powdered sugar on top (optional), cut the cake and serve.
Notes
Make sure there are no lumps in your batter and DON’T OVERMIX THE BATTER.
Wrap the cake tin with a sheet of foil before placing it in the water bath to prevent any water from seeping into the batter.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Desssert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 107kcal
- Sugar: 13g
- Sodium: 58mg
- Fat: 3g
- Saturated Fat: 2g
- Carbohydrates: 22.6 g
- Fiber: 1.7 g
- Protein: 4.6 g
- Cholesterol: 5.6 mg
Keywords: Cloud Cake