Simple Cloud Cake Recipe | Light and Fluffy Dessert for Beginners
A light and fluffy cloud cake made with whipped egg whites for lift and a tender crumb, perfect for beginners. Simple pantry ingredients and gentle technique create an airy, melt-in-your-mouth dessert.
Ingredients
Ingredients
- 4 large eggs, separated (room temperature)
- 3/4 cup (150 g) granulated sugar, divided
- 1/2 cup (60 g) cake flour (or all-purpose sifted 2–3 times)
- 2 tablespoons (16 g) cornstarch
- 1/4 cup (60 ml) warm milk
- 2 tablespoons (30 ml) neutral oil (canola or light olive)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar (or 1/2 teaspoon lemon juice)
- 1/8 teaspoon fine salt
- Powdered sugar, for dusting (optional)
- Lightly sweetened whipped cream (optional)
- Fresh berries, for serving (optional)
Instructions
Instructions
- Preheat the oven to 325°F (160°C) and place a rack in the lower-middle position.
- Line the bottom of an 8-inch round, tall cake pan or springform with parchment and do not grease the sides.
- Separate the eggs while cold, then let the whites and yolks come to room temperature for 20–30 minutes.
- Whisk together the flour, cornstarch, and salt, then sift once.
- In a medium bowl, whisk the yolks with 1/4 cup (50 g) of the sugar until thick and pale, about 1–2 minutes.
- Whisk in the warm milk, oil, and vanilla until smooth.
- Sprinkle in the flour mixture and whisk gently just until no dry spots remain.
- In a clean, grease-free bowl, beat the egg whites on medium speed until foamy, then add cream of tartar.
- Continue beating to soft peaks, then gradually stream in the remaining 1/2 cup (100 g) sugar and beat to medium-soft to medium peaks.
- Stir one-third of the meringue into the yolk batter to lighten it.
- Gently fold in the next third of the meringue with a wide spatula, then fold in the final third just until no large streaks remain.
- Pour the batter into the prepared pan, tap lightly 1–2 times to release large bubbles, run a skewer through to pop hidden pockets, and smooth the top.
- Bake at 325°F (160°C) for 35–42 minutes until the top is set, springs back lightly, and a skewer comes out clean; tent with foil if browning too fast.
- Remove from the oven and immediately run a thin knife around the edge to detach the cake from the sides.
- Invert the pan onto a cooling rack and let cool upside down for 45–60 minutes.
- Turn upright, release from the pan, and peel off the parchment.
- Dust with powdered sugar or top with a thin layer of whipped cream and serve with berries; slice with a serrated knife using gentle sawing motions.
Notes
Use an 8-inch round pan at least 3 inches tall or an 8-inch springform lined and wrapped; avoid heavy nonstick coatings. Do not grease the sides so the batter can climb. Aim for medium peaks; overbeaten whites can collapse. Cool inverted to maintain height. Storage: plain cake at room temp up to 1 day; refrigerated up to 3 days if topped; freeze slices up to 1 month, wrapped well. Variations: lemon zest and juice swap; vanilla bean paste; almond extract with toasted almonds; 2 tsp matcha; 1 tbsp Dutch cocoa plus 1 tbsp extra sugar; berry puree swirl. Dairy-free works with neutral non-dairy milk. All-purpose flour can replace cake flour if sifted 2–3 times.