This Japanese cloud cake from Erin Kanagy-Loux of Mah Ze Dahr Bakery uses a made-from-scratch yogurt that's easier than you think. The yogurt adds a gentle tang, while the French meringue gives this light, fluffy cake its signature airy texture. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8

Makes: one 9-inch cake

INGREDIENTS
For the cloud cake:
250 grams hung yogurt (recipe below)
80 grams canola or vegetable oil
120 grams organic dairy milk
120 grams egg yolks
80 grams white sugar, plus 120 grams for the French meringue
40 grams lemon juice
60 grams cornstarch
180 grams egg whites

For the hung yogurt:
1 gallon organic dairy milk
14 ounces yogurt starter culture

FULL RECIPE ►►https://f52.co/2QMzsAY

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