Cloud Cake is an incredibly light, soft, and airy cake with a delicate sponge that almost melts in your mouth. The secret is whipping the egg whites properly and folding them gently into the batter.
🧁 Ingredients
For the Cake
- 5 large eggs, separated
- ½ cup (100 g) granulated sugar
- ½ cup (60 g) all-purpose flour
- 2 tbsp cornstarch
- ¼ cup (60 ml) milk
- ¼ cup (60 ml) vegetable oil
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp lemon juice
For the Cream Topping
- 1 cup (240 ml) cold heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Optional Decoration
- Fresh strawberries or berries
- Powdered sugar
- White chocolate shavings
- Mint leaves
👩🍳 Step-by-Step Instructions
1. Prepare the Oven and Pan
Preheat your oven to 160°C (320°F).
Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper. Do not heavily grease the sides; the batter needs some grip as it rises.
If using a springform pan, wrap the outside with foil if you plan to use a water bath.
2. Prepare the Egg-Yolk Batter
Separate the eggs carefully. Make sure no egg yolk gets into the whites, otherwise the whites may not whip properly.
Place the egg yolks in a bowl and whisk them with:
- Milk
- Vegetable oil
- Vanilla extract
Whisk until smooth.
Sift the flour, cornstarch, and salt into the mixture.
Whisk gently until you have a smooth, lump-free batter.
Don’t overmix. Stop as soon as everything is combined.
3. Whip the Egg Whites
Place the egg whites in a completely clean and dry bowl.
Add the lemon juice and beat on medium speed until the whites become foamy.
Gradually add the sugar while continuing to beat.
Increase the speed and beat until you have medium-stiff peaks.
When you lift the whisk, the peak should stand up but have a slight curve at the tip.
⚠️ Important: Don’t overbeat the whites until they become dry and clumpy. Properly whipped egg whites are what give the cake its cloud-like texture.
4. Fold the Egg Whites Into the Batter
Add about ⅓ of the whipped egg whites to the egg-yolk batter.
Fold gently using a spatula.
Once incorporated, add another ⅓ and fold.
Finally, add the remaining egg whites.
Use a gentle bottom-to-top folding motion.
Do not stir vigorously because you will knock the air out of the egg whites.
The finished batter should look light, smooth, and airy.
5. Pour Into the Pan
Pour the batter into the prepared cake pan.
Gently tap the pan once or twice on the countertop to remove any very large air bubbles.
Do not repeatedly bang the pan.
6. Bake the Cake
Place the cake in the preheated oven.
Bake at 160°C (320°F) for approximately 40–50 minutes.
The cake should:
- Look lightly golden on top
- Feel springy when gently pressed
- Have a toothpick come out clean or with a few moist crumbs
If the top is browning too quickly, loosely cover it with aluminum foil during the final part of baking.
7. Cool Properly
Once baked, turn off the oven and leave the cake inside with the door slightly open for about 10 minutes.
Remove the cake and let it cool in the pan for another 10–15 minutes.
Run a thin knife around the edges and carefully remove the cake.
Allow it to cool completely before decorating.
🍓 Cream Topping
Pour the cold heavy cream into a chilled bowl.
Add powdered sugar and vanilla.
Beat until medium-stiff peaks form.
Don’t overwhip or the cream can become grainy.
Spread the whipped cream over the completely cooled cake.
Decorate with fresh strawberries, berries, powdered sugar, or white chocolate shavings.
☁️ Tips for an Extra-Soft Cloud Cake
Use room-temperature eggs: They whip more easily and give better volume.
Keep the bowl completely clean: Even a little oil or egg yolk can prevent the whites from whipping properly.
Sift the flour: This makes the batter lighter and helps prevent lumps.
Fold gently: This is the most important step. The air trapped in the egg whites creates the cake’s fluffy structure.
Don’t open the oven early: Sudden temperature changes can cause the cake to collapse.
Cool gradually: A gradual cooling process helps minimize shrinking.
🍰 Storage
Keep the undecorated cake covered at room temperature for 1–2 days.
If decorated with whipped cream or fresh fruit, refrigerate it in an airtight container and consume within 2–3 days.
For the best texture, let refrigerated cake sit at room temperature for about 15–20 minutes before serving.