If you’re looking for a light, airy, and melt-in-your-mouth cake, this Cloud Cake recipe is perfect. Known for its soft, spongy texture, this cake is sometimes called a “Japanese cloud cake” or “fluffy chiffon cake.” It’s easy to make and perfect for birthdays, celebrations, or a simple dessert treat.
Ingredients for Cloud Cake
Dry Ingredients
- 1 cup (120 g) all-purpose flour
- ½ cup (100 g) granulated sugar, divided
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 4 large eggs, separated
- ¼ cup (60 ml) milk
- ¼ cup (60 ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar (optional, for stabilizing egg whites)
Optional Toppings
- Powdered sugar for dusting
- Fresh berries or fruit
- Whipped cream
Step-by-Step Instructions for Cloud Cake
1. Preheat the oven
Preheat your oven to 325°F (160°C). Grease a 7–8 inch round cake pan and line the bottom with parchment paper. Lightly flour the sides, or use an ungreased pan for better rise.
2. Prepare the dry ingredients
In a medium bowl, sift together the flour, baking powder, and salt. Sifting ensures the cake is light and airy without lumps.
3. Separate the eggs
Separate the egg yolks from the whites into two clean bowls. Make sure no yolk gets into the whites, as this can prevent them from whipping properly.
4. Mix wet ingredients with yolks
In a bowl with the egg yolks, add milk, oil, and vanilla extract. Whisk until smooth and well combined. Gradually fold in the sifted dry ingredients to form a smooth batter.
5. Whip the egg whites
In a clean, grease-free bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add ¼ cup sugar while continuing to beat until stiff peaks form. The egg whites should be glossy and hold their shape.
6. Fold egg whites into batter
Gently fold one-third of the egg whites into the yolk batter to lighten it. Then fold in the remaining whites carefully in two additions. Use a spatula and fold from bottom to top to preserve the airiness. Do not overmix.
7. Bake the cloud cake
Pour the batter into the prepared pan and smooth the top. Bake at 325°F (160°C) for 35–45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden on top and springy to the touch.
8. Cool the cake
Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Then transfer to a wire rack to cool completely. This prevents condensation from making the cake soggy.
9. Serve
Dust with powdered sugar, top with fresh berries, or serve with whipped cream. Slice carefully, as the cake is very soft and fluffy.
Tips for Perfect Cloud Cake
- Separate eggs carefully: Even a small amount of yolk can prevent whites from whipping properly.
- Fold gently: Maintain the airiness for a light texture.
- Use room temperature eggs: They whip more easily and give better volume.
- Avoid overbaking: Cloud cakes are delicate; overbaking dries them out.
- Optional flavor variations: Add lemon zest, cocoa powder, or almond extract for different flavors.
Storage and Reheating
- Store in an airtight container at room temperature for up to 2 days.
- Do not refrigerate, as the cake may dry out.
- Serve fresh for the best texture and fluffiness.
Why This Cloud Cake Recipe Works
This Cloud Cake recipe is light, soft, and airy thanks to whipped egg whites and gentle folding techniques. It’s easy enough for beginners yet impressive enough for special occasions. Perfect for anyone craving a fluffy, melt-in-your-mouth cake
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