Ingredients
- 6 large egg whites
- 1/2 tsp cream of tartar
- 3/4 cup (150g) granulated sugar
- 1/2 tsp vanilla extract
- 1/2 cup (60g) cake flour (sifted)
- Pinch of salt
- Powdered sugar (for dusting, optional)
Instructions
- Preheat oven:
Preheat your oven to 325°F (160°C). Do not grease the cake pan—this helps the cake rise properly. - Whip egg whites:
In a large clean bowl, beat the egg whites with cream of tartar on medium speed until soft peaks form. - Add sugar gradually:
Slowly add sugar, 1 tablespoon at a time, while continuing to beat until stiff, glossy peaks form. - Add vanilla:
Gently fold in the vanilla extract using a spatula. - Fold in dry ingredients:
Sift cake flour and salt together. Gradually fold the flour mixture into the meringue in batches, being careful not to deflate the egg whites. - Bake:
Pour the batter into an ungreased 8-inch tube pan or round cake pan. Smooth the top and bake for 35–40 minutes, or until the top springs back lightly when touched. - Cool upside down:
Immediately invert the pan (place it on a bottle neck if using a tube pan) and let the cake cool completely upside down to retain its airy structure. - Serve:
Once cooled, run a knife around the edges to release. Dust with powdered sugar and enjoy your soft, airy cloud cake!
Would you like a chocolate or fruit-flavored variation of this recipe too?