5. Bake
Pour batter into prepared pan and smooth the top.
Place pan in a larger baking dish and add hot water halfway up the sides (water bath).
Bake for 40–45 minutes until set but slightly jiggly in the center.
6. Cool Slowly
Turn oven off, crack the door, and let cake sit inside for 15 minutes.
Remove and cool at room temperature for 30 minutes.
Refrigerate for at least 1 hour before slicing.
Nutritional Breakdown (Approximate – Entire Cake)
Calories: ~185
Protein: ~38g
Carbs: Very low
Fat: Minimal
WW Points: Extremely low / near zero (varies by plan)
Flavor Variations
Lemon Cloud Cake: Add lemon zest + a splash of lemon juice
Chocolate Cloud Cake: Replace vanilla protein with chocolate protein powder
Berry Cloud Cake: Top with fresh strawberries or blueberries
Cinnamon Roll Cloud: Add cinnamon and vanilla glaze made with yogurt
Serving Suggestions
Dust with powdered erythritol
Top with fresh berries
Add a dollop of fat-free whipped topping
Drizzle with sugar-free syrup or chocolate sauce
Tips for Best Results
Use room-temperature eggs for better volume
Fold gently — air = fluff
Always cool slowly to prevent collapsing
Chill fully for best slice texture
Storage Instructions
Refrigerator: Store covered for up to 4 days
Freezer: Freeze slices up to 1 month (thaw in fridge)
Frequently Asked Questions
Can I use flavored yogurt?
Yes, but plain gives the cleanest texture and lowest points.
Why did my cake sink?
Overmixing or skipping the slow cool-down can cause collapse.
Is protein powder required?
Yes — it provides structure and boosts protein content.
Conclusion
This High-Protein Cloud Cake proves that dessert can be light, indulgent, and incredibly satisfying without wrecking your goals. One bite and you’ll understand why it’s become a WW and high-protein obsession.
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