Cloud Cake is a light, airy, and delicate dessert that melts in your mouth like a sweet cloud. Known for its fluffy texture and subtle sweetness, this cake is perfect for birthdays, afternoon tea, family gatherings, or whenever you crave a soft and elegant treat. Unlike dense traditional cakes, Cloud Cake relies on whipped egg whites to create its signature lift, resulting in a dessert that feels almost weightless.
This recipe is simple enough for beginners while producing bakery-quality results. Follow the steps carefully, and you’ll have a beautiful Cloud Cake that is soft, moist, and absolutely irresistible.
Why You’ll Love This Cloud Cake
- Extremely light and fluffy texture
- Made with simple pantry ingredients
- Perfect balance of sweetness
- Elegant enough for special occasions
- Delicious with fresh fruit, whipped cream, or powdered sugar
Ingredients
For the Cake
- 6 large eggs, separated
- 1 cup (200g) granulated sugar
- ½ cup (120ml) whole milk
- ¼ cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (120g) cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
For the Topping (Optional)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh berries for garnish
- Powdered sugar for dusting
Equipment Needed
- Two mixing bowls
- Electric mixer
- Rubber spatula
- Fine-mesh sieve
- 8-inch round cake pan
- Cooling rack
Instructions
Step 1: Prepare the Oven
Preheat your oven to 325°F (165°C). Lightly grease the bottom of an 8-inch cake pan and line it with parchment paper. Avoid greasing the sides, as the batter needs something to cling to while rising.
Step 2: Mix the Egg Yolk Batter
In a large bowl, whisk together the egg yolks and half of the sugar until the mixture becomes pale and creamy.
Add the milk, vegetable oil, and vanilla extract. Mix until smooth.
Sift the cake flour, baking powder, and salt into the mixture. Stir gently until no lumps remain. Set aside.
Step 3: Whip the Egg Whites
Place the egg whites in a clean, dry mixing bowl. Add the cream of tartar.
Using an electric mixer, beat the egg whites on medium speed until foamy. Gradually add the remaining sugar while continuing to beat.
Increase the speed to high and whip until stiff peaks form. The egg whites should be glossy and hold their shape without collapsing.
Step 4: Fold the Mixtures Together
Add one-third of the whipped egg whites to the yolk mixture and gently fold to lighten the batter.
Next, add the remaining egg whites in two batches. Fold carefully using a spatula, moving from the bottom of the bowl upward. Avoid overmixing, as this can deflate the batter and reduce the cake’s fluffiness.
The finished batter should look light, airy, and smooth.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan.
Gently tap the pan on the counter once or twice to release large air bubbles.
Bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
The cake should rise beautifully and develop a delicate golden color.
Step 6: Cool Properly
Once baked, remove the cake from the oven and immediately invert the pan onto a cooling rack if using a chiffon-style pan. This helps prevent the cake from collapsing.
Allow the cake to cool completely before removing it from the pan.
Step 7: Prepare the Whipped Cream
In a chilled bowl, beat the heavy cream and powdered sugar until soft peaks form.
Spread the whipped cream over the cooled cake or serve it on the side.
Top with fresh berries for an elegant presentation.
Serving Suggestions
Cloud Cake is incredibly versatile and pairs well with many toppings:
- Fresh strawberries and blueberries
- Lemon curd
- Chocolate drizzle
- Berry compote
- Vanilla whipped cream
- Powdered sugar dusting
Serve chilled or at room temperature for the best texture.
Tips for Success
Use Room-Temperature Eggs
Room-temperature eggs whip more easily and create greater volume, resulting in a lighter cake.
Fold Gently
The key to a successful Cloud Cake is preserving the air in the egg whites. Use slow, gentle folding motions and avoid stirring.
Do Not Open the Oven Early
Opening the oven door during baking can cause the cake to sink. Wait until at least 35 minutes before checking.
Use Cake Flour
Cake flour produces a softer, more delicate crumb than all-purpose flour.
Cool Completely
Allowing the cake to cool fully prevents it from becoming gummy and helps maintain its structure.
Storage
Store Cloud Cake in an airtight container in the refrigerator for up to 3 days.
If unfrosted, the cake can be kept at room temperature for 1 day.
For longer storage, wrap slices individually and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
