Cloud Cake Recipe

Introduction

Light, fluffy, and melt-in-your-mouth—Cloud Cake is the perfect dessert for anyone who loves soft, airy textures with a touch of sweetness. Unlike dense cakes, this recipe focuses on creating a delicate sponge that almost feels like eating a sweet cloud.

This cake is often made with whipped egg whites and just the right balance of sugar, making it a healthier and lighter alternative to traditional frosted cakes. It pairs beautifully with fresh fruit, a dusting of powdered sugar, or a drizzle of chocolate.

Whether you’re a beginner or an experienced baker, Cloud Cake is a delightful recipe that is surprisingly simple yet impressive enough to serve at special occasions. Let’s dive into how to make this heavenly treat.

Cooking Time & Servings

• Prep time: 20 minutes

• Cook time: 35 minutes

• Total time: 55 minutes

• Servings: 8 slices

Ingredients (for Cloud Cake)

• 6 large egg whites (room temperature)

• 1 tsp cream of tartar (or lemon juice)

• ¾ cup granulated sugar

• 1 tsp vanilla extract

• ½ cup cake flour (sifted)

• ¼ tsp salt

• Powdered sugar (for dusting, optional)

• Fresh berries or whipped cream (optional for serving)

How to Make Cloud Cake

Step 1 – Preheat & Prepare

• Preheat your oven to 325°F (160°C).

• Lightly grease and line the bottom of an 8-inch round cake pan with parchment paper.

Step 2 – Beat Egg Whites

• In a clean, grease-free mixing bowl, add the egg whites and cream of tartar.

• Beat with an electric mixer until soft peaks form.

Step 3 – Add Sugar

• Slowly add sugar, one tablespoon at a time, while continuing to beat.

• Whip until stiff, glossy peaks form.

Step 4 – Add Vanilla & Dry Ingredients

• Gently fold in vanilla extract.

• Sift together the cake flour and salt, then gradually fold into the egg mixture with a spatula. Do not overmix.

Step 5 – Bake

• Pour the batter into the prepared pan and smooth the top.

• Bake for 30–35 minutes, or until the cake springs back when lightly pressed.

Step 6 – Cool & Serve

• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

• Dust with powdered sugar and serve with berries or whipped cream.

Notes

• Use room-temperature eggs for better volume.

• Do not grease the sides of the pan too much—the batter needs to cling while rising.

• Folding gently is key to keeping the cake airy.

• Best enjoyed fresh, but can be stored in an airtight container for 1–2 days.

FAQs

Q1: Can I use all-purpose flour instead of cake flour?
Yes, but for a lighter texture, sift the flour well before adding.

Q2: Can I make this cake gluten-free?
Yes, substitute cake flour with almond flour or a gluten-free cake flour blend.

Q3: Why did my cake collapse?
Overmixing or opening the oven door too early can cause deflation.

Q4: Can I add flavors?
Absolutely! Lemon zest, almond extract, or cocoa powder can give a unique twist.

Nutrition (per serving, based on 8 slices)

Disclaimer

This Cloud Cake is a light dessert option, but like all sweets, it should be enjoyed in moderation. Individuals with egg allergies, gluten sensitivities, or dietary restrictions should take precautions or use substitutions. Always check ingredients to avoid allergic reactions.