☁️ Cloud Cake (Ultra-Light & Fluffy)
A melt-in-your-mouth cake with a delicate, airy crumb—like biting into a sweet cloud.
🛒 Ingredients (8-inch / 20 cm cake)
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4 large eggs, separated
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100 g (½ cup) sugar, divided
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60 ml (¼ cup) milk
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60 ml (¼ cup) neutral oil
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90 g (¾ cup) cake flour (or sifted all-purpose)
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1 tsp vanilla extract
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½ tsp cream of tartar or 1 tsp lemon juice
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Pinch of salt
👩🍳 Method
1️⃣ Prep
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Preheat oven to 325°F (160°C).
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Line bottom of pan with parchment (don’t grease the sides).
2️⃣ Make the Yolk Base
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Whisk egg yolks + half the sugar until pale.
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Add milk, oil, vanilla.
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Sift in flour + salt. Mix smooth (don’t overmix).
3️⃣ Whip the “Cloud”
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Beat egg whites + cream of tartar until foamy.
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Gradually add remaining sugar.
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Whip to soft-medium peaks (glossy, slightly curved tips).
4️⃣ Fold Gently
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Fold ⅓ whites into yolk batter to lighten.
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Fold in remaining whites carefully (no deflating!).
5️⃣ Bake
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Pour into pan and gently tap to release big bubbles.
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Bake 45–55 minutes until golden and springy.
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Invert pan to cool completely (prevents collapse).
🌬️ Texture Tips
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Don’t overwhip egg whites (stiff peaks = dry cake).
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Fold slowly with a spatula in a J-motion.
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Cool upside down for max height.
✨ Flavor Variations
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🍋 Lemon zest + 1 tbsp lemon juice
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🍫 Replace 15 g flour with cocoa powder
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🍓 Top with whipped cream & fresh berries
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🥥 Add coconut extract + toasted coconut
If you’d like, I can turn this into:
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A Japanese-style cotton cheesecake version
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A 3-ingredient viral cloud cake
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A gluten-free version
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Or a filled layered “cloud cake” showpiece 🎂