This Cloud Cake is incredibly soft, airy, and delicate—almost like biting into a sweet little cloud. It’s perfect with tea or coffee and can be enjoyed plain or topped with whipped cream and fresh berries.
🧁 Ingredients
For the Cake:
- 4 large eggs, separated
- ½ cup granulated sugar, divided
- ½ cup cake flour
- 2 tablespoons cornstarch
- ¼ cup milk
- ¼ cup neutral oil
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon lemon juice or cream of tartar
For the Topping (Optional):
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Fresh berries, for decorating
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (165°C).
Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides heavily, as the cake needs some support while rising.
Step 2: Separate the Eggs
Carefully separate the eggs, placing the whites in a clean, dry mixing bowl and the yolks in another bowl.
Make sure there is no egg yolk mixed into the whites, or they may not whip properly.
Step 3: Make the Egg Yolk Mixture
Add the milk, oil, vanilla extract, and half of the sugar to the egg yolks.
Whisk until the mixture is smooth and slightly pale.
Sift in the cake flour, cornstarch, and salt. Gently whisk until you have a smooth batter with no dry flour remaining.
Do not overmix.
Step 4: Whip the Egg Whites
Add the lemon juice or cream of tartar to the egg whites.
Using a hand mixer or stand mixer, beat on medium speed until foamy.
Gradually add the remaining sugar while continuing to beat.
Increase the speed and whip until you have soft to medium-stiff peaks. The meringue should look glossy and hold its shape.
Step 5: Fold Everything Together
Add about one-third of the whipped egg whites to the yolk batter.
Gently fold with a spatula to lighten the mixture.
Add the remaining egg whites in two additions, folding gently each time.
Use slow, sweeping movements rather than stirring. This helps keep all the air inside the batter.
Step 6: Fill the Pan
Pour the batter into the prepared cake pan.
Gently tap the pan once or twice on the counter to remove any large air bubbles.
Smooth the top with a spatula.
Step 7: Bake
Place the cake in the preheated oven.
Bake for approximately 35–45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Avoid opening the oven during the first 25–30 minutes, as a sudden temperature change can cause the cake to collapse.
Step 8: Cool the Cake
When the cake is finished, remove it from the oven.
Let it cool in the pan for about 10 minutes.
Carefully loosen the edges with a thin knife, then remove the cake from the pan and transfer it to a wire rack.
Allow it to cool completely before decorating.
🍓 Optional Whipped Cream Topping
Add the chilled heavy cream, powdered sugar, and vanilla to a cold mixing bowl.
Beat until soft, fluffy peaks form.
Spread the whipped cream over the cooled cake and decorate with fresh strawberries, blueberries, raspberries, or your favorite fruit.
✨ Serving
Slice the Cloud Cake gently with a sharp knife and serve immediately.
It’s delicious on its own, but the combination of light cake + fluffy whipped cream + fresh berries makes it extra special.
💡 Tips for the Perfect Cloud Cake
- Use room-temperature eggs for better volume.
- Make sure your mixing bowl and beaters are completely clean and dry.
- Don’t overmix after adding the flour.
- Fold the egg whites gently to keep the batter airy.
- Don’t overbake—the cake should remain soft and moist.
- Allow the cake to cool completely before adding whipped cream.
Storage: Keep the decorated cake refrigerated and enjoy within 2–3 days. For the best texture, store the plain cake in an airtight container.
