This 2-ingredient cloud cake is a game-changer for anyone looking to satisfy a sweet tooth while hitting health goals. Clocking in at just 185 calories for the whole recipe and packing an impressive 38g of protein, this ultra-light, fluffy dessert has a soufflé-like texture that melts in your mouth.
Ingredients
Eggs: 4 large eggs (separated into whites and yolks)
Yogurt Base: 1 cup (225g) plain, non-fat Greek yogurt
Optional Sweetener: 2-3 tbsp zero-calorie granulated sweetener (if a sweeter profile is preferred)
Garnish: 1 tsp powdered sweetener for dusting
Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 325°F (160°C). Line a deep, 6-inch round cake pan or oven-safe pot with parchment paper along the bottom and sides, ensuring the paper extends slightly above the rim to support the cake as it rises.
Step 2: Whisk the Egg Whites
In a clean, completely dry glass or metal mixing bowl, whip the 4 egg whites using an electric hand mixer on high speed. Beat for 4 to 5 minutes until stiff peaks form. If using a zero-calorie sweetener, gradually add it during the last minute of whipping.
Step 3: Combine Yolks and Yogurt
In a separate medium bowl, whisk the 4 egg yolks and 1 cup of non-fat Greek yogurt together until the mixture is entirely smooth, creamy, and pale yellow.
Step 4: Fold the Batter Gently
Add one-third of the whipped egg whites into the yogurt-yolk mixture. Use a rubber spatula to fold them together gently to loosen the base. Gradually add the remaining egg whites in two batches, folding with a slow, sweeping motion from the bottom up to preserve as much air as possible.
Step 5: Bake in a Water Bath
Pour the airy batter into the prepared lined pan, smoothing the top surface gently as shown in the top right panel of image_15.png. Place the cake pan inside a larger baking dish and pour hot water into the larger dish until it reaches about halfway up the sides of the cake pan. Bake in the preheated oven for 40 to 45 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 6: Chill and Serve
Turn off the oven and leave the door cracked open for 10 minutes to let the cake cool gradually. Remove it from the water bath and chill it in the refrigerator for at least 2 hours to let the structure set. Just before slicing, peel away the parchment paper and dust the top surface with powdered sweetener, achieving the towering, aerated look featured in image_15.png.