Ingredients
- 4 large eggs, separated
- ¾ cup granulated sugar
- ½ cup cake flour (or all-purpose, sifted)
- ¼ cup cornstarch
- ½ tsp cream of tartar
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar (for dusting)
- Whipped cream or fresh berries (optional, for serving)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a clean bowl, beat egg whites with cream of tartar and a pinch of salt until soft peaks form. Gradually add half of the sugar and continue beating until stiff glossy peaks form.
- In another bowl, whisk egg yolks with the remaining sugar and vanilla until pale and thick.
- Sift together flour and cornstarch, then gently fold into the yolk mixture.
- Carefully fold in the beaten egg whites in batches, being careful not to deflate the batter.
- Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan before removing.
- Dust with powdered sugar and serve with whipped cream or berries for a light, airy finish.
Would you like me to make this a fluffy Japanese-style soufflé cloud cake (extra soft and jiggly) or keep it as a simple sponge-style cloud cake?