High-Protein Cloud Cake

Eggs: 4 large, separated (yolks and whites)
Greek Yogurt: 1 ½ cups (plain, unsweetened)
Optional for flavor: 1 teaspoon vanilla extract or a pinch of stevia (if you prefer a sweeter taste)
Optional for topping: A dusting of powdered stevia or fresh berries

Preparation: Preheat your oven to 170°C (340°F). Line the bottom and sides of a 6-inch round cake pan with parchment paper. This is a delicate cake, so the paper helps it release without breaking.
Mix the Base: In a medium bowl, whisk the 4 egg yolks with the 1 ½ cups of Greek yogurt until the mixture is completely smooth. If you are using vanilla or a sweetener, stir it in now.
Whip the Egg Whites: In a separate, very clean glass or metal bowl, beat the 4 egg whites using an electric mixer until they form stiff peaks. You should be able to lift the beaters and have the foam stand straight up without drooping.
Fold Gently: Gently fold about one-third of the whipped egg whites into the yogurt mixture to lighten it. Then, very carefully fold in the remaining egg whites. Do not overmix, or you will lose the “cloud” airiness.
Bake: Pour the batter into your prepared pan. Place the cake pan inside a larger baking dish and fill the larger dish with about an inch of hot water (a water bath). Bake for 35–40 minutes.
Cool and Set: Turn off the oven and leave the door slightly ajar, letting the cake cool inside for 10 minutes (this prevents it from collapsing too quickly). Remove from the oven and let it cool completely before refrigerating for at least 2 hours.
Serve: Dust with a little powdered sweetener or top with fresh fruit before serving cold.

Protein-Packed: By using Greek yogurt and eggs, this dessert provides a high amount of protein with very little fat or carbohydrates.
Texture: The whipped egg whites act as the leavening agent, giving the cake its signature “cloud” lift.