“Cloud cake” usually refers to an ultra-light, fluffy cake—somewhere between a sponge and a soufflé. Here’s a popular version that’s soft, airy, and melts in your mouth ☁️
☁️ Cloud Cake (Light & Fluffy)
🛒 Ingredients
- 4 large eggs (separated)
- ¾ cup (150g) sugar
- ½ cup (120ml) milk
- ¼ cup (60ml) vegetable oil
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ tsp cream of tartar (or a few drops lemon juice)
👩🍳 Instructions
1. Prep
- Preheat oven to 160°C (320°F)
- Line a cake pan (don’t grease the sides for better rise)
2. Make yolk batter
- Whisk egg yolks with sugar until pale
- Add milk, oil, and vanilla
- Sift in flour, baking powder, and salt
- Mix until smooth
3. Whip egg whites
- Beat egg whites with cream of tartar
- Gradually add a little sugar (optional extra)
- Whip to stiff peaks (this creates the “cloud” texture)
4. Fold gently
- Add egg whites to batter in 3 parts
- Fold gently to keep air in (don’t stir hard!)
5. Bake
- Pour into pan
- Bake for 45–55 minutes
- Cake should be lightly golden and springy
6. Cool upside down
- Invert pan (if possible) to prevent collapse
- Let cool completely before removing
☁️ Texture & Taste
- Extremely soft and airy
- Light sweetness
- Almost melts like a cloud
💡 Tips for Success
- Don’t overmix after adding egg whites
- Use room temperature eggs
- Bake at lower temperature for even rise
- Avoid opening oven early
🍓 Optional Toppings
- Whipped cream
- Fresh berries
- Powdered sugar dusting
If you want, I can give you a 3-ingredient cloud cake, a Japanese cotton cheesecake-style version, or a chocolate cloud cake 🍫