The easiest 3-ingredient cloud cake!

After my mascarpone cloud cake I wanted to try a lighter summer version! This one uses Greek yogurt instead so it has a good amount of protein plus it is lower in fat and completely gluten free! It is also flour free and only sweetened with condensed milk for those looking for a healthier bake.

The texture is very light and airy, and soft almost cloud like! I love having it as a mid afternoon snack or dessert, specially served with some berries and drizzled with honey.

.

🌱Vegetarian

🌾GF

🍽️6 portions

.

Ingredients

• 4 eggs

• 230g Greek yogurt

• 240g condensed milk

• Zest of 1 lemon (optional, you can also use vanilla instead)

Method

• Separate the egg yolks and whites into two different bowls

• With a whisk mix the yolks with the Greek yogurt, lemon zest and condensed milk until obtaining a homogeneous mix

• In a clean bowl beat the egg whites with a hand mixer until firm peaks form

• Add half of the egg white mixture to your egg yolk batter. Fold it in gently with a spatula until no egg white lumps remain. Repeat with the remaining egg whites and fold gently maxing sure it’s evenly combined.

• Prepare a 20cm round baking tin by lining the bottom with parchment paper. Pour batter into the baking tin. Bake the cake in a water bath. For this place your tin into the bigger pan and add enough water into the outer pan so that the water level reaches 2cm.

• Bake for 40 minutes at 180C. Then reduce the baking temperature to 160C and bake for 10 more minutes. The cake should have risen and the surface should be golden brown. Turn off the oven but do not open the oven door and leave the tin in the oven for one hour. Remove the cake from the oven and let it cool to room temperature. Then place cake in the fridge for several hours/overnight

• Remove cake from the fridge and serve straight away, you can dust top with powdered sugar.

FAQS and Tips

• To whip the egg whites make sure you use a very clean and dry bowl (preferably metal). I always add 1/4 tsp cream of tartar to help stabilise the whites

• Make sure you don’t add to much water to the water bath (just up to 2cm high) as this could result in a denser cake and alter the texture