Here’s a light and fluffy Cloud Cake recipe—also called “Angel Food Cake in a round form” or “light chiffon-style cake.” ☁️🍰
☁️ Cloud Cake
🛒 Ingredients (Serves 8–10)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 6 large egg whites, at room temperature
- ½ tsp cream of tartar
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ tsp almond extract (optional)
🍳 Instructions
1️⃣ Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9-inch round cake pan lightly or use parchment paper.
2️⃣ Beat Egg Whites
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add half of the sugar and beat until stiff peaks.
3️⃣ Combine Dry Ingredients
- Sift flour, remaining sugar, and salt together.
- Fold gently into the beaten egg whites in batches, careful not to deflate the mixture.
4️⃣ Add Flavors
- Gently fold in vanilla and almond extract (if using).
5️⃣ Bake
- Pour batter into prepared pan.
- Bake 25–30 minutes, until golden and a toothpick comes out clean.
6️⃣ Cool
- Let cake cool completely in the pan before removing to maintain its airy texture.
💡 Tips
- Do not overmix—folding gently keeps the cake light and airy.
- Use room-temperature eggs for maximum volume.
- Serve with fresh fruit, whipped cream, or a light glaze.
I can also give you a no-fail Cloud Cake recipe that’s ultra-soft and fluffy using a hand mixer and minimal steps, perfect for beginners. Do you want me to share that?
