Gâteau Nuage au Yaourt (Print)
Un délicieux gâteau aérien au yaourt, parfumé à la vanille et au zeste de citron pour une saveur délicate et rafraîchissante.
# Ingredients:
→ Wet ingredients
01 -
125g plain natural yogurt, preferably full-fat
02 -
3 large eggs, at room temperature
03 -
60ml neutral vegetable oil (such as sunflower oil)
04 -
1 tablespoon pure vanilla extract
→ Dry ingredients
05 -
250g granulated sugar
06 -
375g all-purpose flour
07 -
11g baking powder (1 standard sachet)
08 -
1 pinch of salt
→ Flavorings
09 -
1 lemon, zested (optional)
→ Finishing
10 -
Icing sugar, for dusting
# Directions:
01 -
Preheat oven to 180°C. Butter and flour a 23cm round cake pan.
02 -
In a large bowl, whisk together eggs, yogurt, oil, and vanilla extract until smooth and well incorporated.
03 -
Incorporate sugar into the wet mixture and blend thoroughly. If using lemon zest, fold it in now to release the aromatic oils.
04 -
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, folding gently until a smooth, homogeneous batter forms. Be careful not to overmix.
05 -
Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
06 -
Allow the cake to cool in the pan for 10 minutes. Then carefully turn it out onto a cooling rack and let it cool completely.
07 -
Just before serving, dust the top with icing sugar to create the signature cloud-like appearance.
# Notes:
01 -
The yogurt gives this cake its incredibly tender crumb and cloud-like texture.
02 -
This classic French yogurt cake traditionally uses the yogurt container as a measuring cup for the other ingredients.
03 -
For best results, don't overmeasure the flour or overmix the batter.