Here’s a light, fluffy Cloud Cake—airy like a sponge, gently sweet, and perfect with fruit or a dusting of sugar ☁️🍰
☁️ Cloud Cake
Ingredients
- 4 large eggs, separated (room temperature)
- ½ cup granulated sugar, divided
- ½ cup cake flour (or all-purpose flour, sifted)
- ¼ cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar (or a few drops lemon juice)
- Pinch of salt
Instructions
- Preheat oven to 325°F (165°C). Line an 8-inch round pan with parchment (do not grease sides).
- Whisk yolks with ¼ cup sugar until pale. Stir in milk, melted butter, and vanilla.
- Gently fold in sifted flour and salt until smooth.
- Beat egg whites with cream of tartar until foamy; slowly add remaining ¼ cup sugar and beat to soft, glossy peaks.
- Fold egg whites into batter in 3 additions, very gently.
- Pour into pan and smooth the top.
- Bake 40–45 minutes until set and lightly golden.
- Turn oven off, crack the door, and let cake cool inside for 10 minutes. Remove and cool completely.
🌟 Serving Ideas
- Dust with powdered sugar
- Top with whipped cream and berries
- Drizzle with lemon glaze or honey
- Serve chilled for extra “cloud-like” texture
Tips
- Fold gently to keep it airy
- Don’t overbake—this cake should stay soft and light
- Use cake flour for the fluffiest crumb
If you want, I can share a Japanese-style cloud cheesecake, chocolate cloud cake, or a lemon version ☁️🍋
