What makes a cloud cake different from other cakes?

Cloud cake is characterized by its exceptionally light and airy texture, achieved by whipping egg whites to stiff peaks and folding them gently into the batter. This method creates a soft, cloud-like structure, unlike denser cakes.

Do I need special equipment to make cloud cake?

Not necessarily. An electric mixer is helpful for whipping the egg whites, but you can use a hand whisk with some extra effort. A standard round cake pan is sufficient for baking.

Can I make cloud cake gluten-free?

Yes, you can replace regular flour with a gluten-free alternative like almond flour or a gluten-free baking mix. Ensure the substitute has a fine texture for the best results.

Why did my cloud cake collapse after baking?

This can happen if the egg whites were not whipped properly, the batter was overmixed, or the cake was removed from the oven too quickly. Allow the cake to cool gradually to maintain its structure.

Cloud Cake: How to Make the Perfect Light and Airy Dessert

Description

This light and airy cloud cake is a melt-in-your-mouth dessert perfect for any occasion. With a fluffy texture and delicate flavor, it’s easy to prepare and customizable with your favorite toppings.

Ingredients

Scale

4 large eggs (separated)
100g (1/2 cup) granulated sugar
50g (1/3 cup) cake flour or all-purpose flour
20ml (1 1/2 tablespoons) milk
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar (or a pinch of salt)

Instructions

Preheat the oven to 325°F (160°C) and line a 7-inch round pan with parchment paper.
Separate the eggs into two bowls: whites in one, yolks in the other.
Whip the egg whites using a mixer on medium speed until foamy. Add cream of tartar and gradually add half the sugar. Whip until stiff, glossy peaks form.
In the bowl with the yolks, whisk the remaining sugar until pale and creamy. Add the milk and vanilla extract, whisking until smooth.
Sift in the flour and gently fold it into the yolk mixture.
Fold one-third of the whipped egg whites into the yolk mixture to lighten it. Gradually fold in the remaining whites until fully incorporated.
Pour the batter into the prepared pan and lightly tap the pan on the counter to release air bubbles.
Bake for 40-45 minutes or until the cake is golden and a toothpick comes out clean.
Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Dust with powdered sugar or top with fruits before serving.

Notes

Ensure the egg whites are whipped to stiff peaks for the perfect texture.
Add lemon zest or almond extract for flavor variations.
Bake the cake in a water bath for an ultra-moist texture.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: International

Nutrition

Calories: 140
Sodium: 50mg
Protein: 5g

Keywords: cloud cake, light and fluffy cake, airy sponge cake