Cloud Cake
🧾 What is Cloud Cake?
Cloud cake is a soft, airy, ultra-light cake known for its “floating” texture—almost like eating a sweet cloud. It is similar to sponge cake but even lighter due to whipped egg structure and minimal flour.
The main structure comes from egg, whipped to trap air and create volume.
🛒 Ingredients (1 small cake / 6–8 slices)
Dry ingredients:
- ½ cup all-purpose flour
- ¼ tsp baking powder
- Pinch of salt
Wet ingredients:
- 3 large eggs
- ½ cup sugar
- ¼ cup milk
- 2 tbsp oil or melted butter
- 1 tsp vanilla essence
👨🍳 Step-by-Step Recipe
🥣 Step 1: Separate Eggs (Important)
- Separate egg whites and yolks carefully
- No yolk should mix into whites
💡 Egg whites are key for the “cloud” texture.
🫧 Step 2: Whip Egg Whites (Main Step)
- Add egg whites into clean dry bowl
- Beat until foamy
- Gradually add half the sugar
- Whip until stiff peaks form
What are stiff peaks?
- Foam stands straight when whisk lifted
- This traps air → creates cloud texture
🟡 Step 3: Mix Egg Yolks Batter
In another bowl:
- Add egg yolks (egg)
- Add remaining sugar
- Add milk
- Add oil or melted butter
- Add vanilla essence
- Mix until smooth
🌾 Step 4: Add Dry Ingredients
- Sift flour + baking powder + salt
- Mix gently into yolk mixture
💡 Do not overmix or cake becomes dense.
☁️ Step 5: Fold Egg Whites (Most Important Step)
- Take whipped egg whites
- Add in 3 parts
- Fold gently using spatula
Folding method:
- Cut through mixture
- Turn gently
- Repeat slowly
💡 This keeps air inside batter.
🔥 Step 6: Prepare Baking Pan
- Preheat oven to 160°C (320°F)
- Grease pan lightly or use parchment paper
🍰 Step 7: Bake
- Pour batter into pan
- Tap lightly to remove big air bubbles
- Bake for 25–35 minutes
Doneness check:
- Golden top
- Toothpick comes out clean
- Cake springs back when touched
❄️ Step 8: Cooling
- Let cake cool in pan for 10 minutes
- Then transfer to rack
- Cool completely before cutting
🧪 Why It Becomes “Cloud-Like”
The structure comes from egg:
- Whipped egg whites trap air bubbles
- Heat expands air in oven
- Proteins set → lock airy structure
Result:
- Soft
- Fluffy
- Jiggly texture
- Very light bite
🌟 Texture Profile
A perfect cloud cake should be:
- Super soft
- Light as air
- Slightly moist
- Not dense or heavy
- Spongy but delicate
⚡ Pro Tips
✔ Use room temperature eggs for better volume
✔ Bowl must be clean and dry (no oil in whites)
✔ Don’t overmix after folding
✔ Bake at low temperature for softness
✔ Use fresh eggs for best rise
❌ Common Mistakes
❌ Overbeating egg whites → dry cake
❌ Underwhipping → no rise
❌ Overmixing batter → dense cake
❌ Opening oven too early → cake collapse
❌ Too high temperature → cracked top
🍓 Variations
🍫 Chocolate Cloud Cake
- Add 2 tbsp cocoa powder
- Reduce flour slightly
🍋 Lemon Cloud Cake
- Add lemon zest + lemon juice
🍯 Honey Cloud Cake
- Replace part of sugar with honey
🍓 Berry Cloud Cake
- Add strawberries or blueberries on top
🍽️ Serving Ideas
- With whipped cream
- With fruit topping 🍓
- With honey drizzle 🍯
- With tea or coffee ☕
⏱ Quick Summary
- Separate eggs
- Whip whites to stiff peaks
- Make yolk batter
- Fold gently
- Bake at 160°C for 25–35 min
- Cool and serve
☁️ Final Result
Cloud cake is:
- Light like air
- Soft like sponge
- Sweet and delicate
- A perfect “melt-in-mouth” dessert
