Cloud Cake

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☁️ Cloud Cake Recipe (Light & Fluffy)

This cake is ultra-light, airy, and slightly bouncy — similar to a Japanese soufflé cake or chiffon cake. It’s called “Cloud Cake” because of its cloud-like texture and appearance.

🧁 Ingredients

For the Cake:

  • 5 large eggs (room temperature, separated)

  • 100g (½ cup) granulated sugar (divided)

  • 60ml (¼ cup) whole milk (room temperature)

  • 60ml (¼ cup) vegetable oil or melted unsalted butter

  • 70g (½ cup + 1 tbsp) cake flour (sifted)

  • 1 tsp vanilla extract

  • ½ tsp cream of tartar (or 1 tsp lemon juice)

Optional:

  • Powdered sugar (for dusting)

  • Whipped cream or berries (for serving)

🥣 Equipment Needed

  • Electric mixer (stand or hand)

  • Mixing bowls (clean and dry for egg whites!)

  • 6-inch or 7-inch round cake pan (preferably not non-stick)

  • Parchment paper

  • Spatula

  • Sieve for sifting

  • Oven with consistent temperature

🔥 Instructions

1. Preheat Oven & Prepare Pan

  • Preheat your oven to 300°F (150°C).

  • Line the bottom of your cake pan with parchment paper. Do not grease the sides — this helps the cake climb the walls and stay fluffy.

2. Make the Egg Yolk Mixture

  • In a bowl, whisk together:

    • 5 egg yolks

    • 40g (3 tbsp) sugar

    • Milk, oil, and vanilla

  • Whisk until pale and slightly thick.

  • Sift in cake flour, and gently fold/mix until smooth.

3. Beat Egg Whites to Stiff Peaks

  • In a clean, dry bowl, add:

    • 5 egg whites

    • Cream of tartar

  • Beat with mixer on medium until foamy.

  • Gradually add the remaining 60g (about ¼ cup) sugar in 3 parts.

  • Increase to high speed and beat until stiff, glossy peaks form.

4. Fold Meringue into Batter

  • Add ⅓ of the meringue to the yolk batter and mix to loosen.

  • Gently fold in the remaining meringue in 2 parts with a spatula.

  • Do not overmix. Fold until no streaks remain.

5. Bake Low & Slow

  • Pour batter into the prepared pan.

  • Tap the pan lightly on the counter to release air bubbles.

  • Bake in a water bath:

    • Place cake pan inside a larger pan with hot water halfway up the sides.

  • Bake for 60–70 minutes or until a skewer comes out clean.

6. Cool Gently

  • Once done, turn off the oven and leave the door slightly ajar for 10–15 minutes to prevent collapse.

  • Remove the cake and let it cool completely in the pan.

  • Gently remove from pan by running a knife along the edge.

7. Serve

  • Dust with powdered sugar, or top with whipped cream and berries for a beautiful finish.

💡 Tips for Success

  • Use room temperature eggs — cold whites don’t whip well.

  • Do not overfold the meringue — be gentle to keep the air in.

  • Avoid opening the oven in the first 40 minutes.

  • Use cake flour for a finer, softer crumb.

❓ Cloud Cake Q&A

Q: Why did my cake collapse after baking?

A: Most likely causes are:

  • Underbaked center

  • Overmixed batter (lost air)

  • Sudden temperature change (didn’t cool gradually)

Q: Can I make it in an 8 or 9-inch pan?

A: Yes, but the cake will be shorter and may bake faster. Start checking at 45–50 minutes.

Q: Do I really need a water bath?

A: Yes, for the soft texture and even bake. It prevents cracking and keeps moisture.

Q: Can I use all-purpose flour?

A: You can, but the crumb will be denser. Reduce the amount slightly (to 65g) and sift well.

Q: How do I flavor it?

A: Add 1–2 tsp of matcha, cocoa powder, or citrus zest to the yolk batter. For cocoa, reduce the flour slightly to accommodate.

Q: How do I store it?

A: Store covered in the fridge for up to 3 days. Best enjoyed fresh at room temperature.

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