“Cloud cake” is all about that ultra-light, fluffy, melt-in-your-mouth texture—almost like eating a sweet cloud ☁️. It’s usually made with whipped egg whites, similar to a sponge or chiffon-style cake.
☁️ Simple Cloud Cake Recipe
Ingredients (Serves 6–8)
- 4 eggs (separated)
- 1/2 cup sugar (divided)
- 1/2 cup milk
- 1/4 cup vegetable oil
- 3/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat Oven
- 160°C (320°F). Line a cake pan with parchment paper.
- Prepare Egg Yolks
- Whisk egg yolks with half the sugar.
- Add milk, oil, and vanilla. Mix until smooth.
- Add Dry Ingredients
- Sift in flour, baking powder, and salt. Mix gently.
- Whip Egg Whites
- Beat egg whites until foamy.
- Gradually add remaining sugar and beat to soft–stiff peaks.
- Fold Carefully
- Gently fold egg whites into the batter in batches.
- Don’t overmix—this keeps it airy.
- Bake
- Pour into pan and bake 40–50 minutes.
- Cake should be lightly golden and springy.
- Cool
- Let it cool slowly (you can invert it to prevent collapsing).
✨ Optional Toppings
- Powdered sugar
- Fresh berries
- Light whipped cream
- Lemon glaze for a citrus twist 🍋
💡 Tips for Perfect Cloud Cake
- Use room-temperature eggs for better volume
- Fold gently—this is key to the “cloud” texture
- Don’t open the oven early (cake may collapse)
If you want, I can give you a 3-ingredient cloud cake version or a Japanese-style ultra-jiggly cloud cake that’s even softer.
