Yoghurt cloud cake: the softest cake ever!


(mold of 16 cm)
3 eggs
8g lemon juice
250g Greek yogurt
30g all-purpose flour
10g cornstarch
65g sugar
Zest of a grated lemon


1. Separate the egg yolk from the white.
2. Mix the grated lemon peel, the yoghurt and the sifted flour with the egg yolks and mix well with a whisk.
3. Add the lemon juice to the egg whites (room temperature) and start beating. As soon as foam forms on the surface, add 1/3 of the sugar and continue beating the sugar three times. You must obtain a smooth and whipped mixture.

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