The ‘light-as-air’ lemon cloud cake Recipe
This lemon cloud cake is a light, fluffy, and delicately tangy treat that feels fancy without being fussy. Baked low and slow in a water bath, it has a tender, melt-in-your-mouth texture that’s simply delightful.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 1 cake
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Cake:
- 4 eggs, at room temperature, separated
- 1 tbsp finely grated lemon rind
- 2 tbsp caster sugar
- 260g (1 cup) Greek-style yoghurt, at room temperature
- 40g (1/4 cup) plain flour
- 2 tbsp cornflour
- 1/2 tsp fresh lemon juice
- Pinch of salt
- 70g (1/3 cup) caster sugar, extra
- Icing sugar, to dust
Instructions
- Preheat oven: Preheat oven to 150C/130C fan forced. Grease and line cake pan.
- Prepare cake batter: Mix egg yolks, lemon rind, sugar, yoghurt, flour, and cornflour. Whisk until combined.
- Whip egg whites: Whisk egg whites, lemon juice, salt, and sugar to medium peaks.
- Fold in egg whites: Gently fold egg white mixture into the yolk mixture.
- Bake: Bake in a water bath for 1 hour 10 minutes to 1 hour 20 minutes.
- Cool and serve: Cool, dust with icing sugar, and serve.
Notes
- Be gentle when folding in the egg whites to keep the mixture aerated.
- Small cracks on the surface are normal and will settle as the cake cools.
Nutrition
- Serving Size: 1 slice
- Calories: 152
- Sugar: 17.0g
- Sodium: 72mg
- Fat: 3.8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 23.1g
- Fiber: 0.3g
- Protein: 6.4g
- Cholesterol: 0.1g
Find it online: http://bitezly.com/the-light-as-air-lemon-cloud-cake-recipe/
