Crave Smart Recipes

Japanese-Style Cloud Milk Cake
Light, fluffy, and delicately creamy, this yogurt-based cake has a soft cloud-like texture in every bite.

Ingredients
- Greek yogurt – 1 cup (240 g)
- Eggs – 3 large, separated
- Milk – ¼ cup (60 ml)
- Cornstarch – ¼ cup (32 g)
- Honey – 3 tbsp (63 g)
- Vanilla extract – 1 tsp
- Cream of tartar – ¼ tsp (optional)
- Salt – a small pinch
👩‍🍳 Preparation Method
1️⃣ Prepare the pan and oven
Preheat the oven to 300°F (150°C). Line the bottom of a 6-inch round cake pan with parchment paper. If using a springform pan, wrap the outside securely with foil to help keep water out.
2️⃣ Prepare the yolk mixture
In a bowl, whisk the Greek yogurt, egg yolks, milk, honey, and vanilla until smooth. Sift in the cornstarch and salt, then whisk until no lumps remain.
3️⃣ Whip the egg whites
In a clean, dry bowl, beat the egg whites with the optional cream of tartar until they form glossy medium-stiff peaks. Avoid overbeating until dry.
4️⃣ Fold the mixtures together
Fold one-third of the whipped egg whites into the yogurt mixture to lighten it. Gently fold in the remaining whites in two additions, keeping as much air in the batter as possible.
5️⃣ Bake in a water bath
Pour the batter into the prepared pan and tap it gently once to release large air pockets. Place the cake pan in a larger baking dish and pour in hot water to a depth of about 1 inch. Bake for 40–45 minutes, until the top is lightly golden and the center has a gentle, set wobble.
6️⃣ Cool gradually
Turn off the oven and leave the door slightly open for 10–15 minutes. Remove the cake from the water bath and cool completely before releasing it from the pan. Refrigerate for 1 hour for a more delicate, custardy texture.

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Chocolate Banana Cake
Rich, moist, and chocolatey with naturally sweet bananas and a soft, fudgy texture in every bite.

Ingredients
- Ripe bananas – 2 medium (about 220 g), mashed
- Greek yogurt – ¾ cup (180 g)
- Eggs – 2 large
- Oat flour – 1 cup (100 g)
- Unsweetened cocoa powder – ⅓ cup (30 g)
- Honey – 3 tbsp (63 g)
- Baking powder – 1½ tsp
- Vanilla extract – 1 tsp
- Salt – ¼ tsp
- Dark chocolate chips – ¼ cup (45 g), optional
👩‍🍳 Preparation Method
1️⃣ Prepare the pan
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2️⃣ Mash the bananas
Mash the ripe bananas in a large bowl until mostly smooth.
3️⃣ Mix the wet ingredients
Whisk in the Greek yogurt, eggs, honey, and vanilla extract until evenly combined.
4️⃣ Add the dry ingredients
Add the oat flour, cocoa powder, baking powder, and salt. Stir until a smooth batter forms, then gently fold in the dark chocolate chips if using.
5️⃣ Pour and bake
Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
6️⃣ Cool and serve
Let the cake cool in the pan for 15–20 minutes before slicing. For a fudgier texture, refrigerate it for 30 minutes before serving.

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