Cloud Cake

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Depending on what style you are looking for, “Cloud Cake” usually refers to one of three popular, incredibly airy desserts:

  1. The Yogurt Cloud Cake (Torta Nuvola) – A light-as-air, flourless (or low-starch) cake made with whipped egg whites and thick yogurt. It has a jiggly, soufflé-like texture.
  2. The Classic Vanilla Sponge Cloud Cake – A traditional tall sponge cake built on whipped egg white meringues, often paired with a fluffy frosting.
  3. Chocolate Cloud Cake – A rich, flourless chocolate cake that puffs up high in the oven and then sinks slightly into a fudgy, mousse-like center.
The most popular everyday version is the Yogurt Cloud Cake because it requires only a few basic ingredients and tastes like eating a sweet, vanilla-scented cloud. Here is how to make it:

Popular Recipe: Fluffy Yogurt Cloud Cake (Torta Nuvola)

  • Prep time: 20 minutes
  • Bake time: 45–55 minutes
  • Yield: 1 small round cake (6 to 7-inch pan)

Ingredients

  • 4 large eggs (separated, at room temperature)
  • 350 g (about 1.5 cups) full-fat plain or Greek yogurt (smooth and room temperature)
  • 100 g (1/2 cup) granulated sugar (divided)
  • 50 g (approx. 6 tablespoons) cornstarch
  • 1 tsp baking powder
  • 1 tsp vanilla extract (or lemon zest)
  • 1 pinch of salt
  • Powdered sugar (for dusting)

Step-by-Step Instructions

  1. Prep the Oven and Pan: Preheat your oven to $340^\circ\text{F}$ ($170^\circ\text{C}$). Line the bottom of a 7-inch round cake pan with parchment paper, and lightly grease/dust the sides.
  2. Make the Yogurt Base: In a large bowl, beat the egg yolks with half of the sugar (50g) for 2–3 minutes until pale and creamy. Whisk in the yogurt and vanilla extract until completely smooth. Sift in the cornstarch and baking powder, stirring gently until no lumps remain.
  3. Whip the Egg Whites: In a separate, scrupulously clean bowl, whip the egg whites with a pinch of salt until foamy. Gradually add the remaining 50g of sugar, continuing to whip until glossy, medium-firm peaks form (they should hold a shape but still have a slight curl at the tip).
  4. Gently Fold: Add about one-third of the whipped egg whites into the yogurt mixture and stir gently to loosen the batter. Add the remaining egg whites in two batches, using a spatula to fold from the bottom up with slow, sweeping motions so you don’t deflate the air.
  5. Bake: Pour the batter into your prepared pan. Bake for 45 to 55 minutes until the top is golden and set.
  6. Cool Gradually: Turn off the oven, crack the door open, and let the cake sit inside for 10 minutes (this prevents it from collapsing due to a sudden temperature change). Cool completely, dust generously with powdered sugar, and slice!
Are you looking for this specific yogurt cloud cake, or were you searching for a different style (like a chocolate cloud cake or a trendy Korean bakery-style cream cake)?

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