This High-Protein Cloud Cake is ultra-light, airy, and soft like a cloud. Made with eggs and yogurt, it’s naturally high in protein, low in carbs, and perfect for healthy desserts, breakfast, or fitness diets.
⏱ Prep Time
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Prep: 15 minutes
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Bake: 30–35 minutes
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Cool: 30 minutes
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Total: ~1 hour 20 minutes
Servings: 6–8 slices
🍳 Equipment
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8-inch round cake pan or springform pan
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Mixing bowls
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Electric mixer
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Spatula
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Parchment paper
🥘 Ingredients
☁️ Cloud Cake Batter
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4 large eggs (separated)
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½ cup Greek yogurt (plain, high protein)
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¼ cup sugar (or honey / erythritol)
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2 tbsp cornstarch (or protein powder)
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1 tsp vanilla extract
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¼ tsp salt
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½ tsp lemon juice (for egg whites)
👩🍳 Instructions
Step 1: Preheat
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Preheat oven to 320°F (160°C).
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Line the cake pan with parchment paper.
Step 2: Make Yolk Batter
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In a bowl, whisk egg yolks, yogurt, sugar, vanilla, and cornstarch until smooth.
Step 3: Make Meringue
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Beat egg whites with lemon juice and salt until stiff peaks form.
Step 4: Fold
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Gently fold meringue into yolk batter in 3 batches.
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Be gentle to keep the batter airy.
Step 5: Bake
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Pour batter into pan.
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Place pan in a larger baking tray with hot water (water bath).
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Bake for 30–35 minutes until set and slightly jiggly.
Step 6: Cool
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Turn off oven and leave door slightly open for 10 minutes to prevent collapse.
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Cool completely before slicing.
🍽 Texture & Taste
✔ Super fluffy and airy
✔ Light cheesecake-like texture
✔ Mildly sweet and creamy
✔ High-protein and low-carb
⭐ Tips & Variations
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Extra protein: Add 1 scoop vanilla whey protein (replace cornstarch).
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Keto version: Use erythritol and skip cornstarch.
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Chocolate cloud cake: Add 1 tbsp cocoa powder.
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Lemon cloud cake: Add lemon zest for fresh flavor.
📊 Nutrition Facts (Approx per slice)
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Calories: 120
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Protein: 9g
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Fat: 5g
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Carbs: 6g