Here’s a light, airy Cloud Cake—soft like a sponge and almost melt-in-your-mouth:
☁️ Cloud Cake (Fluffy Japanese-Style Cake)
🧾 Ingredients
- 3 eggs (separated)
- ¼ cup sugar
- ¼ cup milk
- ¼ cup all-purpose flour
- 1 tbsp cornstarch
- ½ tsp vanilla extract
- ¼ tsp cream of tartar (or a few drops lemon juice)
👩🍳 Instructions
1. Prep
- Preheat oven to 160°C (320°F).
- Line a small cake pan with parchment paper.
2. Make batter base
- In a bowl, whisk egg yolks, milk, and vanilla.
- Sift in flour and cornstarch.
- Mix until smooth.
3. Whip egg whites
- In another bowl, beat egg whites with cream of tartar.
- Gradually add sugar while beating.
- Beat until soft peaks form (light and fluffy, not stiff).
4. Fold gently
- Fold egg whites into the batter in 2–3 parts.
- Use gentle motions to keep the air inside.
5. Bake (water bath method)
- Pour batter into pan.
- Place the pan inside a larger pan with hot water (water bath).
- Bake for 40–50 minutes.
6. Cool
- Let it cool slowly in the oven with the door slightly open.
- This prevents collapsing.
🍰 Texture & Taste
- Super soft, airy, and slightly jiggly
- Light sweetness—like a cross between sponge cake and soufflé
⭐ Tips
- Don’t overmix—this keeps it fluffy.
- Water bath is key for that delicate texture.
- Dust with powdered sugar or serve with fresh fruit.
If you want, I can give you:
- A 3-ingredient ultra-simple cloud cake
- A chocolate version 🍫
- Or a no-oven (steamed) version