This incredibly soft, airy, and melt-in-your-mouth cake—frequently called **Cloud Cake**, **Yogurt Soufflé Cake**, or **Blender Japanese Cheesecake**—is famous for its ultra-fluffy, jiggly texture.
The best part about this version is that you don't need to spend ages whipping egg whites separately; you can get a beautifully light texture using a high-powered blender!
## 🛒 Ingredients
* **4 large eggs** (separated into yolks and whites, or kept whole if using a high-speed blender that emulsifies perfectly; for the ultimate fluffiness, separating is recommended)
* **1.5 cups (400g) Greek yogurt** or plain thick yogurt (unsweetened)
* **½ cup (100g) granulated sugar**
* **4 tablespoons (40g) cornstarch** (helps give it that stable, cloud-like structure)
* **1 teaspoon vanilla extract**
* **1 teaspoon lemon juice**
* **Powdered sugar** (for dusting on top)
## 👩🍳 Step-by-Step Instructions
### 1. Prep Your Equipment
* Preheat your oven to **320°F (160°C)**.
* Line an **8-inch (or 6-inch for a taller look)** round cake pan with parchment paper on both the bottom and the sides. *Make sure the parchment paper extends an inch or two above the rim of the pan, as the cake will rise significantly!*
### 2. The Blender Method
* Add the **yogurt, sugar, cornstarch, vanilla, lemon juice, and egg yolks** to your blender. Blend on high until completely smooth and completely lump-free.
* *The Fluffiness Secret:* In a separate clean bowl, whip the **egg whites** to stiff peaks. Gently fold your blended yogurt mixture into the whipped egg whites in three batches using a spatula until just combined. (This ensures it gets that airy, soufflé-like rise).
* Pour the smooth batter into your prepared cake pan.
### 3. The Water Bath (Crucial for the Texture)
* Place your cake pan inside a larger baking dish or deep tray.
* Pour hot water into the larger tray until it reaches about halfway up the sides of the cake pan. This gentle steam prevents the cake from cracking and keeps it incredibly moist.
### 4. Bake to Perfection
* Bake in the preheated oven for **50 to 60 minutes** until the top is beautifully golden brown and the cake is set but still slightly jiggly in the middle.
* Turn off the oven, crack the oven door open slightly, and let the cake cool completely inside for about 30 minutes. This prevents it from deflating too quickly!
## ✨ Serving
Chill it in the refrigerator for at least 2 hours before serving, then dust the top with a generous coating of **powdered sugar**. Slice, serve, and enjoy your delicious slice of heaven!