Cloud Cake

🍰 Recipe at a Glance

• Prep Time: 20 minutes
• Bake Time: 35–40 minutes
• Total Time: About 1 hour
• Servings: 8–10 slices
• Difficulty: Medium
• Cuisine: Modern/Asian-inspired baking
• Texture: Extremely soft, airy, and moist

🛒 Ingredients

For the Cake

• 6 large eggs, separated and at room temperature
• ¾ cup (150 g) granulated sugar, divided
• ½ cup (120 ml) whole milk
• ¼ cup (60 ml) neutral vegetable oil
• 1 teaspoon vanilla extract
• 1 cup (120 g) cake flour
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• ½ teaspoon lemon juice or cream of tartar

For the Topping — Optional

• 1 cup (240 ml) cold heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Fresh berries or sliced fruit
• Powdered sugar for dusting

👩‍🍳 Instructions

1. Prepare the Oven

Preheat your oven to 160°C / 320°F.

Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper. Do not heavily grease the sides; the batter benefits from gripping the pan as it rises.

2. Make the Egg-Yolk Batter

Separate the eggs carefully, making sure no yolk gets into the whites.

Whisk the egg yolks with about 50 g of the sugar until smooth.

Add the milk, vegetable oil, and vanilla extract. Whisk until combined.

Sift in the cake flour, cornstarch, and salt. Mix gently until you have a smooth batter. Avoid overmixing.

3. Whip the Egg Whites

Place the egg whites in a completely clean, dry bowl.

Add the lemon juice or cream of tartar and beat until foamy.

Gradually add the remaining sugar while beating.

Continue beating until the whites form glossy medium-stiff peaks. The peaks should stand up but still have a slight bend at the tip.

4. Fold the Batter

Add about one-third of the whipped egg whites to the yolk batter and gently fold.

Add another third and fold carefully.

Finally, fold in the remaining egg whites.

Use a spatula and fold from the bottom upward. Do not stir vigorously, because the trapped air is what gives Cloud Cake its signature texture.

5. Fill the Pan

Pour the batter into the prepared pan.

Gently tap the pan once or twice on the counter to remove very large air bubbles.

Smooth the surface.

6. Bake

Bake at 160°C / 320°F for approximately 35–40 minutes.

The cake should be lightly golden and spring back when gently pressed.

Insert a skewer into the center. It should come out clean or with a few moist crumbs.

7. Cool

Remove the cake from the oven and let it cool for several minutes.

Run a thin knife around the edge if necessary, then carefully remove the cake from the pan.

Allow it to cool completely on a wire rack before decorating.

8. Decorate

For a simple finish, dust the cooled cake with powdered sugar.

For a cream topping, whip the heavy cream with powdered sugar and vanilla until soft peaks form.

Spread or pipe the cream over the cake and finish with fresh berries.

📝 Description Notes

Cloud Cake gets its exceptionally light texture primarily from whipped egg whites. Unlike a traditional butter cake, this recipe relies on the air incorporated into the meringue to create volume.

The most important part of the recipe is therefore gentle folding. If the egg whites lose too much air, the finished cake can become dense.

For the best texture, serve Cloud Cake fresh or within a day or two.

⭐ Tips for the Perfect Cloud Cake

1. Use room-temperature eggs. They generally whip more easily and produce better volume.
2. Keep the egg-white bowl completely grease-free. Even a little yolk or oil can prevent proper whipping.
3. Sift the flour. This helps create a finer, lighter crumb.
4. Don’t overbeat the egg whites. Very dry, clumpy whites are harder to incorporate smoothly.
5. Fold gently. This is the key to maintaining the cake’s airy structure.
6. Don’t open the oven early. A sudden temperature change can cause the cake to collapse.
7. Avoid overbaking. Excessive baking can make the cake dry.
8. Cool completely before adding cream. Warm cake can melt the topping.
9. For a stronger vanilla flavor, add an extra ½ teaspoon vanilla.
10. For a citrus version, add finely grated lemon or orange zest to the yolk batter.

🍓 Serving Suggestions

Cloud Cake is delicious with:

• Fresh strawberries
• Blueberries or raspberries
• Whipped cream
• Lemon curd
• Chocolate sauce
• Honey
• Caramel sauce
• Powdered sugar
• Fresh mango or peaches
• A cup of tea or coffee

🥣 Storage

Room temperature: Store plain cake in an airtight container for up to 2 days.

Refrigerator: If decorated with whipped cream or fresh fruit, refrigerate in a covered container and consume within about 2–3 days.

Freezer: Wrap undecorated cake tightly and freeze for up to about 1 month. Thaw overnight in the refrigerator and bring to room temperature before serving.

📊 Approximate Nutritional Information

Per serving, assuming 10 servings and without optional whipped-cream topping:

Nutrition is an estimate and will vary according to ingredient brands, portion size, and toppings.

💚 Potential Benefits

Cloud Cake can be a lighter-feeling dessert because it uses less added fat than many traditional butter cakes and gets much of its volume from whipped egg whites.

• Eggs provide protein and several micronutrients.
• Milk provides protein and calcium.
• Using fresh fruit as a topping adds vitamins, minerals, and fiber.
• Its airy texture can make a modest slice feel satisfying.

However, it is still a dessert containing sugar and refined flour, so these benefits don’t make it a health food. Enjoy it as part of a balanced diet.

❓ Frequently Asked Questions

Why did my Cloud Cake collapse?

The most common reasons are underbaked cake, overmixed batter, insufficiently whipped egg whites, or opening the oven too early.

Why is my cake dense?

The egg whites may have been under-whipped or too much air may have been lost while folding. Overmixing the flour can also make the texture heavier.

Can I make Cloud Cake without cake flour?

Yes. You can substitute all-purpose flour, although the cake may be slightly less delicate. For every 1 cup of cake flour, use approximately ¾ cup + 2 tablespoons all-purpose flour.

Can I use a different pan?

Yes, but baking time will change. A larger, shallower pan generally requires less baking time, while a smaller/deeper pan may require more.

Can I reduce the sugar?

You can reduce it slightly, but sugar contributes not only sweetness but also moisture and stability to the meringue. Avoid making a dramatic reduction.

Can I make it chocolate?

Yes. Replace a small portion of the flour with unsweetened cocoa powder. Sift the cocoa together with the flour to prevent lumps.

Can I make Cloud Cake ahead of time?

Yes. Bake the cake a day ahead and keep it tightly covered. Add whipped cream and fruit shortly before serving.

Why shouldn’t I grease the sides of the pan?

For this style of airy cake, the batter can use the pan sides for support as it rises. Excess grease can make it easier for the cake to slip or shrink.

How do I know when it is done?

The top should be lightly golden, the center should spring back when touched gently, and a skewer inserted into the middle should come out clean or with a few moist crumbs.

Can I make it without the whipped-cream topping?

Absolutely. Cloud Cake is excellent simply dusted with powdered sugar or served with fresh fruit.

👩‍🍳 Chef’s Note

The secret to truly cloud-like cake is not more ingredients—it is preserving air. Treat the whipped egg whites gently from the moment you make the meringue until the cake goes into the oven. A slow, careful folding technique will give you a much lighter and softer result than vigorous mixing.