Imagine a cake so light and airy that it seems to disappear the moment it touches your tongue. Cloud Cake is a dessert defined by softness, delicacy, and a melt-in-the-mouth texture that feels almost unreal. It delivers a gentle sweetness that makes it perfect for celebrations or quiet moments when you want something truly comforting.
The appeal of Cloud Cake lies in its texture. Unlike dense traditional cakes, this dessert relies on whipped egg whites to create its signature lift. The result is a pillowy crumb that feels closer to a sweet soufflé than a standard sponge, offering elegance without heaviness.
Often compared to angel food cake or chiffon cake, Cloud Cake stands apart for being even more tender. It is commonly finished with a light topping such as whipped cream, fresh fruit, or a simple dusting of powdered sugar, allowing its subtle flavor to shine without distraction.
One of the most attractive qualities of this cake is its simplicity. It uses a short list of everyday ingredients, carefully combined to preserve air and structure. Egg whites whipped to stiff peaks provide volume, while a small amount of flour keeps the cake stable without weighing it down.
Vanilla adds gentle warmth, while cream of tartar and a touch of salt help stabilize the egg whites and balance sweetness. The result is a cake that tastes clean, refined, and pleasantly light, making it ideal for a wide range of occasions.
Whether served at brunch, offered as a birthday dessert, or shared with family after dinner, Cloud Cake feels special without being complicated. Its cloud-like texture and soft sweetness ensure it leaves a lasting impression while never feeling overwhelming.Cloud Cake (Light and Fluffy)
Ingredients
- 3 large eggs, room temperature
- 1/2 cup (100 g) sugar
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml) neutral oil
- 1 cup (125 g) cake flour (or well-sifted all-purpose flour)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Preheat oven to 170°C / 340°F.
Line the bottom of a round cake pan with parchment paper. Do not grease the sides. - Separate the eggs into two bowls.
- In the yolk bowl, whisk egg yolks, milk, oil, and vanilla until smooth.
Sift in flour, baking powder, and salt. Mix until just combined. - In a clean bowl, beat egg whites on medium speed. Gradually add sugar and beat until soft peaks form.
- Gently fold one-third of the whipped egg whites into the yolk batter to lighten it.
Carefully fold in the remaining whites without deflating the batter. - Pour batter into the pan. Tap lightly to remove large air bubbles.
- Bake for 35–40 minutes without opening the oven.
- Remove from oven and immediately invert the pan. Let cool completely before unmolding.
Notes
Serve plain, dusted with powdered sugar, or with fresh fruit.
Soft peaks are key for a cloud-like texture.
Overmixing will deflate the cake.