Cloud Cake (The Light-as-Air Whipped Delight)
I whipped up a batch of this Cloud Cake earlier today, and watching it come out of the oven is always a little bit of kitchen magic. If you’ve ever wanted a dessert that feels like eating a literal sweet, fluffy cloud, this is it. It’s a rare and beautiful victory in the world of baking—a cake that manages to be incredibly tall and impressive without being heavy or dense.
The secret to this recipe is all in the eggs. By whipping the whites to stiff peaks and gently folding them into a delicate yolk base, we create a structure made almost entirely of air bubbles. It has a subtle, sophisticated sweetness that makes it the perfect canvas for fresh berries or a light dusting of powdered sugar. It’s the ultimate “guilt-free” feeling treat for a sunny afternoon or a light post-dinner dessert.
Whether you’re looking for a low-carb option or just want to master a classic technique, this Cloud Cake is the ethereal showstopper your recipe book needs.
Simple Homemade Cloud Cake
Ingredients
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6 large eggs (cold eggs are easier to separate, but use room temperature for whipping)
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½ cup granulated sugar (divided)
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1 tsp vanilla extract
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¼ tsp cream of tartar (the secret for stable peaks)
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½ cup all-purpose flour (sifted)
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1 pinch of salt
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Optional: Powdered sugar and fresh strawberries for topping
Instructions
1) Preheat and Prep Preheat your oven to 325°F (165°C). It is vital that your cake pan is not greased. A Cloud Cake needs to “climb” the walls of the pan to reach its full height; grease will make it slide back down.
2) Separate the Eggs Separate your egg yolks from the whites. Place the whites in a large, clean glass or metal bowl (plastic can hold onto oils that prevent whipping).
3) Whisk the Yolks In a medium bowl, whisk the egg yolks with ¼ cup of the sugar and the vanilla extract until the mixture is pale yellow and slightly thickened. Gently stir in the sifted flour and salt until just combined.
4) Whip the Whites Add the cream of tartar to the egg whites. Using a hand mixer or stand mixer, whip on medium speed until foamy. Gradually add the remaining ¼ cup of sugar while increasing to high speed. Whip until stiff peaks form (the peaks should stand straight up when you lift the beaters).
5) The Gentle Fold This is the most important part! Gently fold one-third of the egg whites into the yolk mixture to lighten it. Then, fold in the remaining whites in two batches. Use a “cut and fold” motion to avoid deflating the air.
6) Bake and Invert Pour the batter into your ungreased pan. Bake for 30–35 minutes, or until the top springs back when lightly touched.
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Pro Tip: Immediately invert the pan onto a wire rack (or over the neck of a bottle) while it cools. This prevents the “cloud” from collapsing under its own weight.
Why Cloud Cake Is the Best
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Pillowy Texture: It’s significantly lighter than a standard sponge or pound cake.
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Low Fat: Since it relies on eggs for structure rather than butter or oil, it’s a lighter dessert option.
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The “Wow” Factor: Its height and delicate crumb make it look like it came from a high-end French patisserie.
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Versatile: It pairs beautifully with everything from lemon curd to chocolate ganache.
Tips for Success
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Room Temp Whites: Egg whites whip to a much larger volume when they aren’t cold. Let them sit out for 20 minutes before starting.
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Clean Equipment: Even a tiny drop of yolk or grease in your egg whites will prevent them from reaching stiff peaks.
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Sift the Flour: Sifting ensures no lumps are weighed down, keeping the batter as light as possible.
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Don’t Peek: Opening the oven door too early can cause the cake to fall due to the sudden temperature change.
Easy Variations
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Lemon Cloud: Add 1 tablespoon of fresh lemon zest to the yolk mixture.
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Chocolate Cloud: Replace 2 tablespoons of flour with high-quality cocoa powder.
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Almond Cloud: Use ½ tsp of almond extract instead of vanilla for a nostalgic, nutty aroma.
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Berry Swirl: Gently swirl 2 tablespoons of seedless raspberry jam into the batter before baking.
FAQ – Cloud Cake
Why did my cake sink in the middle?
This usually happens if the egg whites weren’t whipped to stiff enough peaks, or if the cake wasn’t cooled upside down.
Can I use a regular cake pan?
An angel food cake pan (tube pan) is best, but a deep round pan will work as long as it is not greased.
Is cream of tartar necessary?
While not strictly required, it acts as a stabilizer for the egg whites, making it much easier to achieve that “cloud” height.
How do I store it?
Store in an airtight container at room temperature for up to 2 days. Because of its delicate nature, it doesn’t freeze well.
