🎂 WW Light and Airy Cloud Cake – A Low-Point, Fluffy Delight

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LIGHT AND AIRY CLOUD CAKE—COMPLETE RECIPE

INGREDIENTS (Serves 8)

  • 1 cup nonfat plain Greek yogurt
  • 4 large egg whites
  • ¼ cup zero-calorie granulated sweetener (monk fruit or allulose recommended)
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch (helps structure and fluffiness)
  • 1 teaspoon lemon juice (helps stabilize egg whites)
  • Pinch of salt

🍳 INSTRUCTIONS

1️⃣ Prepare the Pan

Preheat the oven to 325°F (160°C).
Line an 8-inch round cake pan with parchment paper on the bottom.

2️⃣ Beat the Egg Whites

In a large clean bowl, add egg whites, lemon juice, and salt.
Beat with an electric mixer until soft peaks form.

3️⃣ Add sweetener.

Gradually sprinkle in the sweetener while whipping the egg whites.
Continue mixing until stiff peaks form—the whites should stand tall and glossy.

4️⃣ Prepare the Yogurt Batter

In a separate bowl, whisk Greek yogurt, vanilla extract, and cornstarch until completely smooth.

5️⃣ Fold in the egg whites.

Add one-third of the whipped egg whites into the yogurt mixture.
Fold gently using a spatula to lighten the batter.
Add the remaining whites, folding carefully to avoid deflating them.

6️⃣ Pour into the cake pan.

Transfer the airy batter into the prepared cake pan.
Smooth the top gently.

7️⃣ Bake

Bake for 28–35 minutes, or until the top is lightly golden and the center is set.
Avoid opening the oven early to prevent collapsing.

8️⃣ Cool Slowly

Turn off the oven and let the cake cool inside for 10 minutes.
Then remove and cool completely at room temperature.

9️⃣ Chill for Best Texture

Refrigerate the cake for at least 2 hours before slicing.
This enhances the cloud-like texture.

🔟 Serve

Dust lightly with sugar-free powdered sweetener or top with fresh berries.

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