Cloud Cake
Prep time: 20 minutes
Bake time: 30–35 minutes
Cooling time: 1 hour
Total time: About 2 hours
Servings: 8–10
This delicate Cloud Cake is incredibly light, soft, and airy, with a melt-in-your-mouth texture. It gets its signature fluffy crumb from whipped egg whites and a gentle folding technique. A little vanilla and lemon give it a fresh, subtle flavor.
Ingredients
For the cake
- 6 large eggs, separated
- ¾ cup (150 g) granulated sugar, divided
- ¾ cup (95 g) cake flour
- ¼ cup (30 g) cornstarch
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 tsp finely grated lemon zest
- 1 tbsp lemon juice
- 2 tbsp milk
- 2 tbsp neutral oil
For the topping
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Fresh strawberries, raspberries, or blueberries
- Powdered sugar, for dusting
Instructions
1. Prepare the pan
Preheat the oven to 325°F (165°C).
Line the bottom of a 9-inch (23 cm) round cake pan with parchment paper.
Do not heavily grease the sides.
The batter needs some grip on the sides of the pan as it rises.
2. Prepare the dry ingredients
Sift together:
- Cake flour
- Cornstarch
- Salt
Set aside.
Sifting helps keep the cake especially light.
Make the Egg-Yolk Batter
3. Beat the egg yolks
Place the egg yolks in a large bowl.
Add ½ cup (100 g) of the sugar.
Whisk for approximately 2–3 minutes, until the mixture becomes pale and slightly thickened.
4. Add the liquids
Whisk in the vanilla, lemon zest, lemon juice, milk, and oil.
Mix until smooth.
5. Add the dry ingredients
Gradually sift the flour mixture into the yolk mixture.
Whisk gently just until combined.
Don’t overmix.
Whip the Egg Whites
6. Begin whipping
Place the egg whites in a completely clean, dry mixing bowl.
Using an electric mixer, beat on medium speed until foamy.
7. Add the remaining sugar
Gradually add the remaining ¼ cup (50 g) sugar while continuing to beat.
Increase the speed to medium-high.
Beat until the whites reach glossy medium-stiff peaks.
When you lift the whisk, the peak should stand up but have a slight bend at the tip.
Don’t whip until the whites become dry or crumbly.
Fold the Batter
8. Lighten the yolk mixture
Add about ⅓ of the whipped egg whites to the yolk batter.
Gently fold them in with a spatula.
This loosens the batter and makes it easier to incorporate the remaining whites.
9. Add the remaining whites
Add the rest of the egg whites in two additions.
Fold gently from the bottom of the bowl upward, rotating the bowl as you go.
Stop as soon as you no longer see large streaks of egg white.
Don’t stir aggressively.
The trapped air is what gives the cake its cloud-like texture.
Bake
10. Fill the pan
Pour the batter into the prepared pan.
Gently smooth the surface.
Tap the pan once or twice very lightly on the counter to remove only large air pockets.
Don’t bang the pan repeatedly—you don’t want to deflate the batter.
11. Bake
Bake at 325°F (165°C) for 30–35 minutes.
The top should be golden and spring back gently when pressed.
A toothpick inserted into the center should come out clean or with a few moist crumbs.
12. Cool
Remove the cake from the oven.
Allow it to cool in the pan for approximately 10 minutes.
Run a thin knife around the edge and carefully remove the cake.
Transfer it to a wire rack.
Allow it to cool completely before decorating.
Make the Whipped Cream
13. Whip the cream
Place the cold heavy cream, powdered sugar, and vanilla in a chilled bowl.
Beat until medium-stiff peaks form.
Don’t overbeat.
Decorate
14. Add the topping
Spread the whipped cream over the completely cooled cake.
Arrange fresh berries on top.
Finish with a light dusting of powdered sugar.
For an elegant look, decorate with thin lemon zest curls and a few mint leaves.
Strawberry Cloud Cake
For a fresh summer version, layer the cake with:
- Whipped cream
- Thinly sliced strawberries
- A little strawberry jam
You can slice the cake horizontally into two layers and spread the filling between them.
Chocolate Cloud Cake
Replace 2 tbsp of the cake flour with 2 tbsp unsweetened cocoa powder.
Add ½ tsp espresso powder for a deeper chocolate flavor.
Top with whipped cream and chocolate shavings.
Lemon Cloud Cake
For a stronger lemon flavor:
- Increase lemon zest to 2 tsp.
- Add 1 tbsp additional lemon juice.
- Serve with lemon curd and whipped cream.
Tips for a Truly Fluffy Cake
Separate the eggs carefully
Even a small amount of yolk in the whites can make whipping difficult.
Use room-temperature eggs
Room-temperature egg whites generally whip more easily and produce greater volume.
Don’t overwhip
Dry, stiff egg whites are harder to fold into the batter and can cause the cake to lose volume.
Fold gently
Use a large spatula and fold rather than stirring.
Every bit of retained air contributes to the cake’s light texture.
Don’t open the oven early
Avoid opening the oven during the first 25 minutes.
A sudden temperature change can cause the delicate cake to collapse.
Storage
Store the finished cake covered in the refrigerator for up to 3 days.
Because of the whipped cream and fresh fruit, keep it refrigerated.
For the best texture, allow refrigerated slices to sit at room temperature for approximately 10 minutes before serving.
Serving Idea
Serve a generous slice with fresh strawberries, softly whipped cream, powdered sugar, and a little lemon zest. The combination of airy cake, creamy topping, and fresh fruit makes this cloud-light dessert especially refreshing.
