185 calories • 38g protein • 2 WW points
Light, bouncy, melt-in-your-mouth goodness!
⭐ Ingredients
Only 2 ingredients:
1 cup (225g) fat-free Greek yogurt
4 large eggs, separated
(That’s it! The protein comes mostly from the yogurt + egg whites.)
👩🍳 Instructions
- Separate the eggs
Place whites in a clean bowl and yolks in another. - Whip the egg whites
Beat until stiff peaks form — this is what makes the cake cloud-soft and tall. - Mix yolks + yogurt
Whisk together until completely smooth. - Fold gently
Add the whipped egg whites to the yogurt mixture a little at a time, folding carefully to keep the air in. - Bake low and slow
Pour into a lined cake pan.
Bake at 150°C / 300°F for 30–40 minutes until puffed, golden, and set. - Cool slowly
Let it cool in the oven with the door slightly open (prevents collapsing too much).
🌥️ Texture
Super fluffy
Soft like a Japanese cotton cheesecake
Light, airy, and slightly tangy from the yogurt
☁️ 2-Ingredient Cloud Cake
185 calories • 38g protein • 2 WW points
Light, bouncy, melt-in-your-mouth goodness!
⭐ Ingredients
Only 2 ingredients:
1 cup (225g) fat-free Greek yogurt
4 large eggs, separated
(That’s it! The protein comes mostly from the yogurt + egg whites.)
👩🍳 Instructions
- Separate the eggs
Place whites in a clean bowl and yolks in another. - Whip the egg whites
Beat until stiff peaks form — this is what makes the cake cloud-soft and tall. - Mix yolks + yogurt
Whisk together until completely smooth. - Fold gently
Add the whipped egg whites to the yogurt mixture a little at a time, folding carefully to keep the air in. - Bake low and slow
Pour into a lined cake pan.
Bake at 150°C / 300°F for 30–40 minutes until puffed, golden, and set. - Cool slowly
Let it cool in the oven with the door slightly open (prevents collapsing too much).
🌥️ Texture
Super fluffy
Soft like a Japanese cotton cheesecake
Light, airy, and slightly tangy from the yogurt