Cloud Cake is a delicate, airy dessert that lives up to its name. It’s light as a whisper, soft as a pillow, and melts in the mouth with a subtle sweetness. Unlike dense cakes, Cloud Cake is designed to be ethereal—its texture is achieved through whipped egg whites, gentle folding, and careful baking. The result is a cake that feels almost weightless, with a tender crumb and a flavor that can be enhanced with vanilla, citrus zest, or a touch of almond.
This cake is often enjoyed as a centerpiece for gatherings because of its elegance and versatility. It pairs beautifully with fresh fruit, whipped cream, or a drizzle of chocolate sauce. Its simplicity is its strength: Cloud Cake doesn’t overwhelm the palate but instead offers a refined, refreshing experience.
Ingredients
- 1 cup cake flour (sifted)
- 1 ½ cups granulated sugar (divided)
- 12 large egg whites (room temperature)
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon vanilla extract (or almond extract for variation)
- Zest of 1 lemon (optional, for brightness)
Instructions
- Prepare the oven and pan
- Preheat the oven to 350°F (175°C). Use an ungreased tube pan; the batter needs to cling to the sides to rise properly.
- Sift dry ingredients
- Sift the cake flour with ½ cup of sugar. This ensures lightness and prevents clumps.
- Whip egg whites
- In a large bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form. The mixture should be glossy and hold its shape.
- Fold in flavorings
- Gently fold in vanilla extract and lemon zest. Avoid deflating the egg whites.
- Incorporate flour mixture
- Sprinkle the flour mixture over the whipped egg whites in small batches, folding gently after each addition.
- Bake
- Pour the batter into the tube pan. Smooth the top lightly. Bake for 35–40 minutes, or until golden and springy to the touch.
- Cool upside down
- Invert the pan immediately after baking to prevent collapse. Cool completely before removing from the pan.
- Serve
- Slice with a serrated knife. Serve plain, or with whipped cream and fresh fruit for added elegance.
Servings
This recipe yields 12 servings, depending on slice size. Its light texture makes it easy to enjoy without feeling heavy.
Note
- Pan choice: Do not grease the pan; the batter must cling to rise.
- Egg whites: Room temperature whites whip better. Ensure no yolk contaminates them.
- Flavor variations: Citrus zest, almond extract, or even a hint of coconut can personalize the cake.
- Storage: Store covered at room temperature for up to 2 days. Refrigeration may cause the cake to lose its airy texture.