Cloud Cake

Certainly. Here is a formal recipe for a light and airy Cloud Cake, often named for its fluffy, melt-in-your-mouth texture. This cake is typically made with whipped egg whites or whipped cream, and can be served plain or topped with fruit, curd, or cream.

A delicate, airy cake with a soft, cloud-like crumb

Yield: One 8-inch round cake

Prep Time: 20 minutes

Bake Time: 35–40 minutes

Total Time: About 1 hour (plus cooling)

Ingredients

For the Cake:

1 cup (120 g) cake flour (or all-purpose flour sifted with 2 tablespoons cornstarch)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs, separated
3/4 cup (150 g) granulated sugar, divided
1/4 cup (60 ml) milk, room temperature
1/4 cup (60 ml) vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar (optional, for egg whites)

For the Topping (Optional):

1 cup (240 ml) heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Fresh berries, lemon curd, or chocolate shavings (optional)

Instructions

1. Preheat Oven

Preheat your oven to 160°C (325°F).
Line the bottom of an 8-inch round springform pan with parchment paper.
Do not grease the sides (helps the cake rise properly).

2. Sift Dry Ingredients

In a medium bowl, sift together flour, baking powder, and salt. Set aside.

3. Make the Egg Yolk Mixture

In a large bowl, whisk together egg yolks, half the sugar (about 75 g), milk, oil, and vanilla extract until smooth.
Add the dry ingredients and whisk just until combined.

4. Whip the Egg Whites

In a clean, dry bowl, use a mixer to beat the egg whites until foamy.
Add the cream of tartar (if using), then gradually beat in the remaining sugar until stiff, glossy peaks form.

5. Fold the Mixtures Together

Gently fold one-third of the whipped egg whites into the yolk batter to loosen it.
Then carefully fold in the remaining egg whites in two additions, using a spatula and turning the bowl, until no streaks remain. Do not overmix.

6. Bake

Pour batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until the top is lightly golden and a skewer comes out clean.
Do not open the oven early to prevent deflating.

7. Cool

Let the cake cool in the pan for 10 minutes, then run a knife around the edges to loosen and remove from pan.
Cool completely on a wire rack.

8. Optional Topping

Whip the heavy cream, powdered sugar, and vanilla to soft peaks.
Spread or pipe over the cooled cake.
Garnish with berries, lemon zest, or chocolate if desired.

Storage

Store the unfrosted cake covered at room temperature for up to 2 days.
If frosted with cream, refrigerate and consume within 2 days.

Would you prefer a chocolate version, a Japanese-style souffle cake, or a no-bake cloud cake with whipped cream and fruit?