Absolutely! Here’s a classic Cloud Cake recipe—light, airy, and fluffy, almost like eating a sweet cloud ☁️.
☁️ Cloud Cake (Fluffy & Soft)
Ingredients
- 4 large eggs (separated)
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour (or cornstarch for extra fluffiness)
- Pinch of salt
- Optional: powdered sugar for dusting or fresh berries for serving
Instructions
1. Preheat Oven
- Preheat your oven to 325°F (160°C).
- Line a 7–8 inch cake pan with parchment paper, or lightly grease and flour it.
2. Beat Egg Whites
- In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Gradually add half of the sugar and continue beating until stiff, glossy peaks form.
3. Prepare Yolks
- In a separate bowl, whisk egg yolks with the remaining sugar and vanilla until pale and creamy.
- Gently fold in flour or cornstarch until smooth.
4. Combine
- Carefully fold one-third of the egg whites into the yolk mixture to lighten it.
- Then fold in the remaining egg whites gently, keeping as much air as possible.
5. Bake
- Pour batter into prepared pan.
- Bake 25–30 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
- Avoid opening the oven door too early to prevent collapsing.
6. Cool & Serve
- Let cool completely in the pan, then remove and dust with powdered sugar.
- Serve with fresh berries, whipped cream, or a drizzle of honey if desired.
🌟 Tips for Perfect Cloud Cake
- Use room-temperature eggs for maximum volume.
- Fold gently—overmixing deflates the batter.
- Avoid greasing the pan too much; the cake needs to “climb” the sides for a fluffy texture.
- For extra height, some recipes add a teaspoon of lemon juice or cream of tartar to the egg whites.
This cake is airy, soft, and lightly sweet, perfect for a dessert or tea-time treat.
If you like, I can also give you a Japanese-style ultra-jiggly Cloud Cake version—it’s even taller, fluffier, and feels like a cloud in every bite.
Do you want me to do that?
