Cloud Cake
This cloud cake is flourless! It is super soft, light, and fluffy, exactly like clouds, and it is made with just 4 ingredients!
Servings: 12 Servings
Calories: 107kcal
Equipment
Ingredients
- 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.
Nutrition
Serving: 1serving | Calories: 107kcal | Carbohydrates: 13g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 58mg | Potassium: 136mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 0.4mg