☁️ Cloud Cake Recipe
A dreamy, airy cake that melts in your mouth! Perfect for a light dessert or special occasions.
🧁 Ingredients:
For the cake:
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4 large egg whites (room temperature)
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½ tsp cream of tartar
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½ cup granulated sugar (fine/caster sugar works best)
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1 tsp vanilla extract
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½ cup cake flour (or all-purpose flour sifted 2x)
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Pinch of salt
Optional (for serving):
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Whipped cream
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Fresh berries
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Powdered sugar (for dusting)
🥣 Instructions:
1. Preheat and Prepare:
Preheat your oven to 160°C (320°F). Grease and line the bottom of an 8-inch round cake pan (do not grease the sides — this helps the cake climb the pan). If you have a springform pan, it’s even better.
2. Beat Egg Whites:
In a clean, dry bowl, begin whisking the egg whites on medium speed. Once frothy, add the cream of tartar and beat until soft peaks form. Then, gradually add the sugar, one tablespoon at a time. Continue beating until stiff, glossy peaks form. This can take 5–6 minutes.
Tip: The bowl and beaters must be completely grease-free for the egg whites to whip properly.
3. Add Vanilla:
Gently fold in the vanilla extract with a spatula. Be careful not to deflate the egg whites.
4. Sift in Flour:
Sift the cake flour and salt over the egg white mixture in three batches. Use a large spatula to fold gently after each addition. Do not stir or mix harshly — the batter should remain airy and light.
5. Bake:
Pour the batter into the prepared pan and smooth the top. Gently tap the pan once or twice to release any large air bubbles.
Bake in the center rack for 30–35 minutes, or until the top is lightly golden and springs back when touched. Avoid opening the oven early — it may cause the cake to collapse.
6. Cool Inverted:
Remove the cake and invert the pan over a wire rack (rest on a bottle neck or cups if using a tube pan). Let it cool completely upside-down. This prevents the cake from sinking.
7. Release and Serve:
Run a knife along the edge to release the cake. Transfer to a plate.
Dust with powdered sugar, top with berries, or serve with a spoonful of whipped cream.
🌟 Tips:
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This cake is similar in texture to angel food cake but with a smaller ingredient list.
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Keep leftovers in an airtight container for up to 2 days — best eaten fresh!
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Want a flavor twist? Add lemon zest or almond extract to the batter.
📝 Summary:
The Cloud Cake is a soft, feather-light treat made mainly of whipped egg whites and a touch of flour. Its simplicity is its magic — delicate, fluffy, and satisfying without being overly sweet or heavy. Perfect for summer or anytime you want something light and elegant!
