Cloud Cake Without Flour

Cloud Cake Without Flour (Wolkenkuchen) from My Great-Grandmother! 😇❤

Ingredients:

• 4 eggs
• 450 g yogurt
• A pinch of salt
• 120 g sugar
• 100 g cornstarch
• 1 tsp baking powder

Instructions:

1. Preheat the Oven: Start by preheating the oven to 170°C (top and bottom heat).
2. Prepare the Baking Tin: Line the bottom and inner edges of a springform pan with parchment paper.
3. Separate the Eggs: Separate the egg yolks from the egg whites. Beat the egg yolks together with the sugar until the sugar is fully dissolved.
4. Mix Dry Ingredients: Add the cornstarch and baking powder to the egg yolk mixture and mix well. Then, stir in the yogurt until fully combined.
5. Whip the Egg Whites: Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the batter.
6. Bake the Cake: Pour the batter into the prepared springform pan and bake for about 50 minutes, or until the cake is set and golden brown.
7. Cool and Serve: Let the cake cool completely before removing it from the pan. Dust with powdered sugar before serving.

FAQs for Cloud Cake Without Flour (Wolkenkuchen)

1. Can I use a different type of yogurt?
Yes, you can use any type of yogurt, such as Greek yogurt or plant-based yogurt for a dairy-free version. Just ensure it’s plain and unsweetened for best results.

2. What can I use instead of cornstarch?
You can substitute cornstarch with potato starch or rice flour, but the texture may vary slightly.

3. Can I add flavorings to the cake?
Absolutely! You can add vanilla extract, lemon zest, or a hint of almond extract to enhance the flavor.

4. How do I know when the cake is done?
The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean.

5. Can I make this cake gluten-free?
This recipe is naturally gluten-free since it uses cornstarch instead of flour. Just ensure all other ingredients, like baking powder, are certified gluten-free.

6. Can I add fruit to the batter?
Yes, you can fold in fresh berries or diced fruits like peaches or apples. Be sure to coat them lightly in cornstarch to prevent sinking.

7. How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best texture.

8. Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

9. What can I use to top the cake instead of powdered sugar?
You can top the cake with whipped cream, fresh fruit, or a light glaze made from lemon juice and powdered sugar for added flavor.

10. Can I use a different pan if I don’t have a springform pan?
Yes, you can use a regular cake pan, but ensure you line it well with parchment paper for easy removal.

Enjoy this light and fluffy cake, a cherished family recipe!