There’s something magical about a dessert that’s light as air, indulgent yet delicate, and melts in your mouth with every bite. That’s exactly what Cloud Cake is all about—a dessert dream come true! Picture this: a cloud-like texture that’s soft, pillowy, and heavenly, paired with a flavor so delightful it feels like a warm hug for your taste buds. Trust me, you’re going to want to try this.
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Whether you’re making it for a celebration, a cozy evening treat, or just because you deserve something amazing, this recipe has you covered. Let’s dive in and discover why Cloud Cake is about to become your new favorite dessert.
Why You’ll Love This Recipe
This recipe isn’t just about making a cake; it’s about creating a moment of pure joy. Here’s why you’ll fall head over heels for it:
Light and Fluffy: True to its name, this cake is incredibly light, almost like biting into a sweet, edible cloud.
Simple Ingredients: No fancy pantry items are needed. Just everyday staples come together to create something extraordinary.
Show-Stopping Presentation: The perfect balance of elegance and simplicity, this cake looks as stunning as it tastes.
Customizable: Add flavors like vanilla, citrus, or almond to make it your own.
Perfect for Any Occasion: Whether it’s a birthday, tea party, or just a self-care treat, this cake fits the bill every time.
Ingredients in Cloud Cake
Here’s what makes this cake so dreamy:
- Egg Whites: The base of this recipe, they give the cake its signature airy texture.
- Sugar: Sweetens the cake just enough to enhance its delicate flavor.
- Cake Flour: Ensures the cake stays light and tender.
- Vanilla Extract: Adds a touch of warmth and aroma to the flavor profile.
- Cream of Tartar: Helps stabilize the egg whites, making them fluffy and firm.
(Note: The full ingredient list with measurements is in the recipe card below.)
Instructions
Let’s create this fluffy masterpiece together:
Preheat Your Oven: Set your oven to 325°F (165°C). This ensures even baking for that perfect cloud-like texture.
Whip the Egg Whites: In a clean, dry bowl, beat egg whites until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks hold.
Combine Dry Ingredients: In a separate bowl, sift together cake flour and a pinch of salt. Sifting keeps the texture light and lump-free.
Fold Gently: Gradually fold the dry ingredients into the egg white mixture using a spatula. Be gentle—this step keeps the batter airy.
Prepare Your Pan: Use an ungreased tube pan. Pour the batter evenly into the pan, smoothing the top.
Bake to Perfection: Bake for 40–45 minutes or until the top springs back when lightly touched. Invert the pan and let the cake cool upside down to maintain its height.
Serve and Enjoy: Once cool, loosen the edges with a knife, remove the cake, and serve. A dollop of whipped cream or fresh fruit makes a great pairing!
Nutrition Facts
Serving Size: 1 slice
Calories: 150
Sugar: 15g
Sodium: 50mg
Fat: 0.5g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg
How to Serve Cloud Cake
- Top with Fresh Fruit: Berries, peaches, or citrus slices add a pop of color and flavor.
- Drizzle with Sauce: Try chocolate, caramel, or a fruit compote.
- Add a Dollop: Whipped cream or mascarpone creates a creamy contrast to the fluffy cake.
- Dust with Powdered Sugar: A simple, elegant finishing touch.
Additional Tips
Prep Ahead: Whip the egg whites right before baking for the best volume.
Room Temperature Eggs: They whip up faster and create more stable peaks.
Experiment with Flavors: Add lemon zest or almond extract for a twist.
Storage: Keep in an airtight container for up to 2 days or freeze for longer storage.
No Tube Pan? Use a bundt pan, but grease it lightly for easy removal.
FAQ Section
- Can I use all-purpose flour instead of cake flour?
Yes, but the texture may be slightly denser. Sift the flour multiple times for the best results. - What’s the best way to separate egg whites?
Use cold eggs, as the yolks are less likely to break. Then let the whites come to room temperature before whipping. - Can I add frosting?
Of course! A light glaze or cream cheese frosting works beautifully. - Can I make this ahead of time?
Yes, the cake can be baked a day in advance and stored in an airtight container. - How do I know the egg whites are whipped enough?
Look for stiff peaks that hold their shape when you lift the beater. - Can I bake this in a regular cake pan?
Yes, but it won’t rise as high without the support of a tube pan. - Is it okay to skip the cream of tartar?
It’s best not to. If unavailable, use a bit of lemon juice or white vinegar. - How do I prevent the cake from deflating?
Avoid overmixing the batter and let it cool upside down to maintain its height. - Can I add cocoa powder for a chocolate version?
Yes! Replace a portion of the flour with cocoa powder for a chocolate cloud cake. - What’s the best way to slice this cake?
Use a serrated knife for clean, smooth slices.
Conclusion
There you have it—a cake so light and dreamy, it could float away! Cloud Cake is the perfect blend of simplicity and elegance, a dessert that’s sure to make any occasion feel special. So, grab your ingredients, preheat that oven, and let’s bake something unforgettable. Trust me, your taste buds will thank you!
Print
Cloud Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Description
Light as air and irresistibly soft, this Cloud Cake is a simple yet delightful dessert. Perfect for tea time, celebrations, or when you crave a fluffy treat!
Ingredients
- 4 eggs
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- A pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- Separate the egg whites from the yolks. In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- In another bowl, beat the egg yolks and sugar until pale and fluffy. Add the milk, oil, and vanilla extract, and mix well.
- Sift the flour and baking powder into the egg yolk mixture and gently fold to combine.
- Gradually fold the beaten egg whites into the batter, being careful not to deflate them.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar.
Notes
- For a citrus twist, add a teaspoon of lemon zest to the batter.
- Serve with fresh berries or a dollop of whipped cream for an extra touch.
Nutrition
- Serving Size: 1 slice
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg