This Cloud Cake is incredibly light, soft, and fluffy, with a texture that almost melts in your mouth. It gets its signature “cloud-like” texture from whipped egg whites, which create a beautifully airy sponge without making the cake heavy.
It is delicious on its own with a dusting of powdered sugar, but you can also serve it with fresh berries, whipped cream, or a light drizzle of honey.
Prep Time
20 minutes
Baking Time
35–40 minutes
Total Time
About 1 hour
Servings
8–10 slices
Ingredients
For the Cake
- 6 large eggs, separated and at room temperature
- ¾ cup (150 g) granulated sugar, divided
- ¾ cup (90 g) cake flour
- ¼ cup (30 g) cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 2 tablespoons neutral oil
- 1 teaspoon lemon juice or cream of tartar
For the Topping
- ½ cup (120 ml) heavy whipping cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- Fresh strawberries, raspberries, or blueberries
- Powdered sugar, for dusting
Instructions
1. Prepare the Oven and Pan
Preheat your oven to 325°F (165°C).
Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper.
Do not heavily grease the sides of the pan. Leaving the sides mostly ungreased helps the delicate cake cling to the pan as it rises.
2. Prepare the Egg Yolk Mixture
Separate the eggs carefully, placing the yolks in one large bowl and the whites in another.
Add about half of the sugar to the egg yolks.
Whisk until the yolks become pale and creamy.
Add the milk, oil, and vanilla extract. Whisk until smooth.
Sift the cake flour, cornstarch, and salt into the yolk mixture.
Gently whisk until just combined. Do not overmix.
The batter should be smooth and fairly thick.
3. Whip the Egg Whites
Make sure your mixing bowl and beaters are completely clean and dry.
Add the egg whites and lemon juice or cream of tartar.
Beat on medium speed until the whites become foamy.
Gradually add the remaining sugar while continuing to beat.
Increase the speed to medium-high and continue beating until you have medium-stiff peaks.
When you lift the beaters, the egg-white peaks should stand up but still have a slight curl at the tip.
Do not overbeat the whites until they become dry or grainy.
4. Fold the Egg Whites Into the Batter
Add about one-third of the whipped egg whites to the egg yolk batter.
Gently fold using a rubber spatula.
Once incorporated, add another third and fold carefully.
Finally, add the remaining egg whites and fold until no large white streaks remain.
Use gentle movements and avoid stirring vigorously. The goal is to preserve as much air as possible.
5. Transfer to the Pan
Pour the batter into the prepared cake pan.
Gently smooth the top.
Tap the pan very lightly once on the counter to remove any unusually large air bubbles.
Do not knock the pan heavily because you don’t want to lose the air you created by whipping the egg whites.
6. Bake
Place the cake in the center of the preheated oven.
Bake for approximately 35–40 minutes, or until the top is lightly golden and the center springs back when gently touched.
A toothpick inserted into the center should come out clean or with a few moist crumbs.
Avoid opening the oven repeatedly during baking because sudden temperature changes can cause the delicate cake to collapse.
7. Cool the Cake
Remove the cake from the oven.
Allow it to cool in the pan for about 10 minutes.
Carefully run a thin knife around the edge of the cake if necessary, then remove it from the pan.
Transfer it to a wire rack and allow it to cool completely.
8. Prepare the Cream Topping
Pour the cold heavy cream into a chilled mixing bowl.
Add the powdered sugar and vanilla extract.
Beat until soft or medium peaks form.
Do not overwhip the cream.
9. Decorate
Once the cake is completely cool, spread or pipe the whipped cream over the top.
Arrange fresh strawberries, raspberries, blueberries, or other berries over the cream.
Finish with a light dusting of powdered sugar.
For an elegant presentation, you can leave the sides of the cake completely uncovered.
Tips for an Extra-Fluffy Cloud Cake
Use Room-Temperature Eggs
Room-temperature eggs whip more efficiently and help produce a lighter meringue.
Separate the Eggs Carefully
Even a small amount of egg yolk in the whites can make it difficult to whip them properly.
Don’t Overmix
The whipped egg whites are responsible for the cake’s airy structure. Fold them gently and stop as soon as they are incorporated.
Measure the Flour Correctly
Too much flour can make this cake heavy. For the most accurate result, weigh the flour using a kitchen scale.
Don’t Overbake
Overbaking removes moisture and can turn the cake dry. Remove it as soon as the center is set and springs back lightly when touched.
Flavor Variations
Lemon Cloud Cake
Add 1 teaspoon finely grated lemon zest to the egg yolk mixture and replace the vanilla with ½ teaspoon vanilla plus 1 tablespoon lemon juice.
Strawberry Cloud Cake
Spread whipped cream over the cooled cake and cover the top with sliced fresh strawberries.
Chocolate Cloud Cake
Replace 2 tablespoons of the cake flour with 2 tablespoons unsweetened cocoa powder.
Coconut Cloud Cake
Replace the milk with coconut milk and sprinkle toasted coconut over the whipped cream.
Serving
Cloud Cake is best served fresh on the day it is prepared.
Cut it into delicate slices and serve with fresh berries, whipped cream, fruit compote, or a small drizzle of honey.
For an especially refreshing dessert, refrigerate the decorated cake for 30–60 minutes before serving.
Storage
Store leftover cake covered in the refrigerator because of the whipped cream topping.
For the best texture, consume within 2–3 days.
If you prefer to prepare it ahead, bake the plain cake a day in advance and add the whipped cream and fruit shortly before serving.
Final Result
The perfect Cloud Cake should be incredibly soft, airy, and delicate. The sponge should have a fine crumb that gently springs back when pressed, while the whipped cream and fresh fruit add moisture and freshness.
The secret is simple: properly whipped egg whites, gentle folding, accurate measurements, and careful baking. With these techniques, you can create a beautiful homemade cake that truly feels as light as a cloud.
