Here’s a simple, airy, and soft Cloud Cake recipe—perfect for a light, fluffy dessert that almost melts in your mouth! ☁️
Ingredients
For the cake:
- 4 large eggs, separated
- ½ cup granulated sugar (divided)
- ½ cup all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp cream of tartar (optional, helps stabilize egg whites)
- Pinch of salt
For the frosting/topping (optional):
- Whipped cream or cream cheese frosting
- Fresh berries or a dusting of powdered sugar
Instructions
1. Preheat oven and prepare pan
- Preheat oven to 350°F (175°C).
- Line a 9-inch round cake pan with parchment paper.
2. Whip the egg whites
- In a clean bowl, beat egg whites with a pinch of salt (and cream of tartar if using) until soft peaks form.
- Gradually add half the sugar (¼ cup) and beat until stiff, glossy peaks form.
3. Prepare the yolk mixture
- In another bowl, whisk egg yolks with the remaining sugar and vanilla until pale and creamy.
- Gently fold in the flour until just combined.
4. Combine whites and yolks
- Carefully fold 1/3 of the egg whites into the yolk mixture to lighten it.
- Then fold in the remaining egg whites gently to keep as much air as possible.
5. Bake
- Pour batter into the prepared pan and smooth the top.
- Bake 25–30 minutes or until lightly golden and a toothpick comes out clean.
- Do not open the oven early, as the cake is delicate.
6. Cool
- Let the cake cool completely in the pan for 10 minutes, then transfer to a wire rack.
7. Frost and serve
- Top with whipped cream, fresh berries, or a light dusting of powdered sugar.
💡 Tips for a perfect cloud cake:
- Make sure no yolk gets in the whites—even a small amount prevents proper whipping.
- Use a gentle folding motion to preserve the airiness.
- For extra height, bake in a tube pan and don’t grease the sides—this lets the cake “climb” up the pan.
If you want, I can also give a 5-ingredient microwave version that comes out super fluffy in under 10 minutes for a quick Cloud Cake fix.
Do you want me to make that version?
