Description
This cloud cake recipe is flourless! It is super soft, light, and fluffy, exactly like clouds, and it is made with just 4 ingredients!
Ingredients
Scale
- 4 large eggs
- 250 g condensed milk
- 250 g Greek yogurt
- ½ lemon juice and zest
- 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: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 107 kcal
- Sugar: 13g
- Sodium: 58mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1.4g
- Trans Fat: 0.01g |
- Carbohydrates: 13g
- Fiber: 0.1g
- Protein: 6g
- Cholesterol: 70mg