If you’re looking for a classic Cloud Cake, here’s a light, airy version that’s soft like a sponge and perfect with berries or whipped cream.
Cloud Cake
Ingredients
- 4 large eggs, separated
- ¾ cup (150 g) granulated sugar, divided
- 1 teaspoon vanilla extract
- ½ cup (65 g) cake flour (or all-purpose flour, sifted)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar (optional, helps stabilize the egg whites)
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 325°F (165°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- Beat the egg yolks with ½ cup of the sugar until pale and thick. Mix in the vanilla.
- Sift together the flour, baking powder, and salt. Fold into the yolk mixture until just combined.
- In a clean bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the remaining ¼ cup sugar and beat to stiff, glossy peaks.
- Gently fold the egg whites into the batter in three additions, taking care not to deflate the mixture.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
To Serve
Dust with powdered sugar and enjoy as is, or top with:
- Fresh strawberries, raspberries, or blueberries
- Whipped cream
- Lemon curd
- A light berry compote
The result is a delicate, fluffy cake with a melt-in-your-mouth texture—hence the name “Cloud Cake.”
