Cloud Cake Recipe

Introduction

If you’re looking for a dessert that’s as light and airy as its name, the Cloud Cake is the perfect treat. This cake is soft, fluffy, and almost melts in your mouth with every bite. Its delicate texture and subtle sweetness make it ideal for those who love elegant, comforting desserts.

Unlike rich, heavy cakes, the Cloud Cake is designed to feel weightless and tender. It’s made with whipped egg whites and gentle folding techniques that give it that signature cloud-like texture. It pairs beautifully with fresh fruit, powdered sugar, or a drizzle of light glaze.

Whether you’re serving it at a family dinner, a birthday party, or just indulging in a sweet moment for yourself, this Cloud Cake is sure to impress. Best of all, it’s simple to make and requires just a handful of everyday ingredients.

Cooking Time and Serving

• Preparation Time: 15 minutes

• Baking Time: 30–35 minutes

• Cooling Time: 20 minutes

• Total Time: About 1 hour

• Servings: 8 slices

Ingredients for Cloud Cake

• 1 cup (120 g) all-purpose flour, sifted

• 1 cup (200 g) granulated sugar (divided into two halves)

• 6 large egg whites, room temperature

• 1/4 teaspoon cream of tartar

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• 1/2 cup (120 ml) whole milk, room temperature

• 1/4 cup (60 g) unsalted butter, melted and cooled

Optional toppings:

• Powdered sugar (for dusting)

• Fresh berries or whipped cream

How to Make Cloud Cake

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

2. Whip Egg Whites: In a clean mixing bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Slowly add half of the sugar while continuing to beat until glossy stiff peaks form. Set aside.

3. Mix Dry Ingredients: In another bowl, whisk together flour and the remaining half of the sugar.

4. Prepare Wet Mixture: In a separate bowl, combine milk, vanilla, and melted butter. Mix well.

5. Combine Wet and Dry: Add the wet mixture to the dry ingredients and stir until smooth.

6. Fold in Egg Whites: Gently fold in the whipped egg whites in three additions, being careful not to deflate the mixture. The batter should look airy and light.

7. Bake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or top with berries before serving.

Notes

• Make sure egg whites are at room temperature for maximum volume.

• Do not overmix when folding the egg whites—this keeps the cake fluffy.

• For extra flavor, add a touch of almond extract or lemon zest.

• Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

FAQs

Q: Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Q: Can I use plant-based milk?
Absolutely. Almond or oat milk works well, though the texture may be slightly different.

Q: How do I keep the cake from collapsing?
Avoid overbeating the egg whites and do not open the oven door too early during baking.

Q: Can I frost the Cloud Cake?
Yes, but keep it light! A whipped cream or yogurt-based frosting works better than heavy buttercream.

Nutrition Information (per serving, based on 8 servings)

Disclaimer

This Cloud Cake is a light dessert but should still be enjoyed in moderation as part of a balanced diet. If you have food allergies (especially to eggs, dairy, or gluten), please substitute ingredients carefully or avoid this recipe.