A beautifully light, soft, and fluffy vanilla cake made using the Thermomix. This cloud cake has a delicate airy crumb created by whipped egg whites, combined with creamy yogurt and buttery vanilla flavour. It is naturally gluten-free (using almond and coconut flour) and can also be made sugar-free if using erythritol. The cake is moist, gently sweet, and perfect for serving with berries, cream, or a simple dusting of icing sugar. Preparation Time: 15 minutes Mixing & Folding Time: 10 minutes Baking Time: 45–55 minutes Cooling Time: 45–60 minutes ✅ Total Time: Approximately 1 hour 45 minutes – 2 hours

Ingredients

• 150 g caster sugar (or powdered erythritol if sugar-free)
• 120 g unsalted butter, softened
• 200 g plain Greek yogurt (room temperature)
• 1 tsp vanilla extract
• 60 g almond flour
• 120 g coconut flour
• 16 g baking powder
• Pinch of salt
• Icing sugar or powdered erythritol (optional, for dusting)

Method (Thermomix)

Step 1 – Prepare Oven & Tin

1. Preheat oven to 170°C (fan 150°C)
2. Line base and sides of cake tin with baking paper.

Step 2 – Cream Butter & Sugar

1. Add butter and sugar to Thermomix bowl.
2. Mix:

👉 1 minute / Speed 4

3. Scrape down sides and mix again if needed until fluffy.

Step 3 – Add Egg Yolks & Wet Ingredients

1. Add egg yolks (reserve whites).
2. Add yogurt and vanilla extract.
3. Mix:

👉 30 seconds / Speed 3 You need 5 large eggs: 🥚 5 egg yolks – mixed into the batter 🥚 5 egg whites – whipped to make the cake fluffy and “cloud-like” If your eggs are medium instead of large, you can use 6 medium eggs for a similar result.

Step 4 – Add Dry Ingredients

1. Add:
   • Almond flour
   • Coconut flour
   • Baking powder
   • Salt
2. Mix:

👉 20 seconds / Speed 3

3. Scrape sides and ensure mixture is smooth. (Batter will be thick — this is normal.)
4. Transfer mixture to a large bowl.

Step 5 – Whip Egg Whites (Creates Cloud Texture)

1. Wash and fully dry Thermomix bowl.
2. Insert butterfly whisk.
3. Add egg whites.

Whip: 👉 3–4 minutes / Speed 3.5 Until stiff peaks form.

Step 6 – Fold Batter

1. Add ⅓ whipped egg whites into batter.
   • Fold gently to loosen mixture.
2. Fold remaining egg whites in two batches.
   • Use slow folding motions.
   • Do NOT overmix or cake will lose fluffiness.

Step 7 – Bake

1. Pour batter into prepared tin.
2. Smooth top gently.
3. Bake:

👉 45–55 minutes Cake is ready when:

• Top is lightly golden
• Centre feels set but soft
• Skewer comes out mostly clean

If cake browns too fast, loosely cover with foil.

Step 8 – Cooling

1. Allow cake to cool completely in tin.
2. Cake will slightly sink — this is normal for cloud cakes.

Serving Suggestions

• Dust with icing sugar
• Serve with whipped cream
• Fresh berries
• Vanilla yogurt topping

Texture Result

Very soft Moist and fluffy Light vanilla flavour

Storage

• Room temperature: 1 day (covered)
• Fridge: up to 4 days
• Freezer: up to 2 months