Cloud Cake Recipe

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INGREDIENTS

For the cake:

  • 6 large egg whites (room temperature)
  • 1/2 tsp cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/3 cup cake flour (sifted)
  • 1/4 tsp salt

For the whipped cream topping:

  • 1 cup heavy whipping cream (chilled)
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Optional toppings:

  • Fresh berries (strawberries, blueberries, raspberries)
  • Mint leaves
  • Powdered sugar for dusting

Instructions

  1. 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.
  2. Whip Egg Whites:
    In a large clean bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, while beating on high until stiff, glossy peaks form. Beat in vanilla extract.
  3. Fold in Dry Ingredients:
    In a separate bowl, sift together the cake flour and salt. Gently fold the dry mixture into the whipped egg whites using a rubber spatula, being careful not to deflate the mixture.
  4. Bake:
    Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes or until the top is lightly golden and springs back when touched.
  5. Cool Inverted:
    Turn the cake pan upside down (you can rest it on a bottle or similar support) and let the cake cool completely upside down to prevent sinking.
  6. Make Whipped Cream:
    In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
  7. Assemble:
    Once the cake is cool, carefully remove it from the pan. Spread whipped cream evenly on top and garnish with berries and mint if using.
  8. Serve:
    Chill for 30 minutes before serving for best texture. Enjoy your light, fluffy Cloud Cake!

Would you like a chocolate or fruity variation of this recipe?

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