Light. Golden. Cloud-like. A nostalgic, budget-friendly protein-packed bake. Perfect as breakfast, dessert, or a cozy evening comfort bowl.
- Servings: 6–8
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Protein: ~12–15g per slice (with cottage cheese)
🛒 Ingredients
Wet Ingredients:
- 4 large eggs, separated
- 1½ cups milk (whole or semi-skimmed)
- 1 cup low-fat cottage cheese or ricotta
- ½ cup Greek yogurt (adds tang and creaminess)
- 1 tsp vanilla extract
Dry Ingredients:
- ½ cup semolina (or substitute with almond flour for low-carb)
- ¼ cup granulated sweetener or sugar of choice
- 1 tbsp cornstarch or flour (for structure)
- ½ tsp baking powder
- Pinch of salt
Optional Add-ins:
- Zest of 1 lemon (for brightness)
- 1 tbsp maple syrup or honey
- Dash of cinnamon or nutmeg
Instructions
1. Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease a 9×9 glass or ceramic baking dish with butter or non-stick spray.
2. Whip the Egg Whites
Using a hand mixer, beat egg whites with a pinch of salt until stiff peaks form. This is the secret to the cloud-like rise.
3. Mix the Base
In a separate bowl, whisk together egg yolks, milk, cottage cheese, yogurt, vanilla, sweetener, and lemon zest.
4. Add Dry Ingredients
Gently stir in semolina, cornstarch, baking powder, and cinnamon. Whisk until smooth and slightly thickened.
5. Fold in Whites
Fold in the whipped egg whites carefully in 3 batches. You want to preserve the fluff for maximum rise!
6. Pour & Bake
Pour the batter into the greased baking dish. Bake for 35–40 minutes until golden brown and puffed. It may rise and fall slightly — that’s part of the charm!
7. Cool Slightly
Let it rest for 5–10 minutes to firm up. Serve warm or cold — both are heavenly!
🔁 Substitutions & Swaps
| Ingredient | Swap Option |
|---|---|
| Cottage Cheese | Ricotta, blended tofu, or yogurt |
| Semolina | Almond flour, coconut flour |
| Milk | Almond milk, oat milk, soy milk |
| Sugar/Sweetener | Honey, maple syrup, erythritol |
| Greek Yogurt | Skyr, sour cream, coconut yogurt |
Tips for the Perfect Puff
- Don’t over-mix the whites! Keep that air in.
- Use room-temp eggs for easier whipping.
- Rest for 10 mins before slicing so it sets slightly.
- Serve with jam, fruit compote, or cinnamon yogurt drizzle.
Variations
Berry Swirl Soufflé
Fold in ½ cup frozen or fresh berries before baking. Swirl some jam into the top layer for a fruity twist.
Chocolate Protein Bake
Add 1 scoop chocolate protein powder + 2 tbsp cocoa powder. Sprinkle dark chocolate chips on top.
Lemon Cloud
Add extra lemon juice & zest for a tart, fresh flavor. Serve with whipped cottage cheese and a drizzle of honey.
Maple Crust Version
Brush the top with maple syrup 10 minutes before the bake finishes. Adds a golden glaze.
Serving Suggestions
- Warm with a spoon of Greek yogurt and fresh fruit
- Cold with powdered sweetener dusting
- Reheat for 30 seconds in the microwave for a melty center
Storage & Meal Prep
- Store covered in the fridge for 3–4 days.
- Freeze individual portions and reheat in toaster oven or microwave.
FAQs
Q: Can I make this low-carb or keto?
Yes! Use almond flour or coconut flour instead of semolina, and a sugar-free sweetener.
Q: Can I make it dairy-free?
Try soy milk + dairy-free yogurt, and tofu in place of cottage cheese.
Q: Why did it deflate after baking?
Totally normal! Like a souffle or Dutch baby pancake, it puffs and settles. The inside will still be soft and tender.
Emotional Hook / Facebook Caption Ideas
Hook:
“This soft, warm, protein-packed cloud bake saved me from craving cake again at 9pm. And guess what — no flour, no guilt, no bloating.”
Captions:
- This is the kind of cozy dessert you’d expect from grandma… but with 15g protein.
- One bowl. No mixer. Just fluffy golden goodness out of the oven.
- If you’ve never baked cottage cheese like this, you’re missing out.
- Post-dinner treat? Breakfast? Meal prep for sweet cravings? Yes, yes, and YES.
- I call it ‘Magic Protein Cake’… because it rises like magic and vanishes just as fast.
Story Time
I was experimenting one night with leftover cottage cheese, no flour in the house, and a deep desire to avoid ordering something I’d regret. Mixed it with semolina and egg whites… and something magical happened.
The golden puff. The warm vanilla aroma. The jiggle when I pulled it from the oven.
It was soft, creamy in the middle, and just enough sweetness to hit the craving without the crash.
Now? I make it once a week. Sometimes I swirl jam into it. Sometimes it’s just me, this cloud cake, and a big spoon.