Ingredients
- 6 large eggs, separated
- 1 cup (200g) granulated sugar, divided
- 1/2 cup (60g) cake flour (or all-purpose flour sifted)
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/2 cup (120ml) heavy whipping cream (for topping)
- 2 tablespoons powdered sugar (for topping)
- Fresh berries or fruit (optional, for decoration)
Instructions
1️⃣ Preheat Oven
Preheat your oven to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides.
2️⃣ Prepare Egg Yolks
In a large bowl, whisk together the egg yolks and half of the sugar (1/2 cup) until thick, pale, and ribbon-like. Stir in the vanilla extract.
3️⃣ Sift Dry Ingredients
Sift the cake flour, cornstarch, and salt together. Gently fold this into the egg yolk mixture until just combined.
4️⃣ Beat Egg Whites
In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff, glossy peaks form.
5️⃣ Combine Mixtures
Gently fold the beaten egg whites into the yolk mixture in three additions, using a spatula. Be careful not to deflate the batter.
6️⃣ Bake
Pour the batter into the prepared cake pan and smooth the top. Bake for 25–30 minutes, or until the top is lightly golden and the cake springs back when touched.
7️⃣ Cool
Invert the cake pan onto a wire rack to cool completely (this keeps the cake fluffy). Once cooled, run a knife around the edge to release it from the pan.
8️⃣ Whipped Cream Topping
Whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the cooled cake.
9️⃣ Decorate & Serve
Top with fresh berries or fruit if desired. Slice, serve, and enjoy your fluffy Cloud Cake!
Would you like a version with flavored whipped cream or a fruity filling? I can help customize it!