If you’ve ever dreamed of biting into a dessert so light it feels like you’re tasting a cloud, then Cloud Cake is your dream come true. With its delicate texture, whipped layers, and melt-in-your-mouth experience, this cake is the epitome of elegance in simplicity. Inspired by Japanese-style sponge cakes and angel food cakes, Cloud Cake stands out for its impossibly soft crumb and ethereal presence on the plate. Whether it’s for birthdays, tea time, or just because you’ll fall in love with this treat at first bite.

This recipe walks you through every detail needed to achieve cloud-like perfection. Let’s float into the world of cloud cake baking bliss!

💖 Why You’ll Love This Recipe?

• Airy Texture: Every bite is lighter than air, thanks to whipped egg whites and gentle folding techniques.
• Minimal Ingredients: No complex ingredients here—just simple pantry staples.
• Low in Fat: Unlike butter-heavy cakes, Cloud Cake is made with very little fat.
• Versatile: Can be enjoyed plain or dressed up with fruit, glaze, or whipped cream.
• Impressive Presentation: It looks like it belongs in a fancy bakery without being difficult to make.

🧺 What Do You Need to Prepare Cloud Cake?

Here’s what you’ll need to whip up this heavenly dessert:

Dry Ingredients:

• ¾ cup cake flour (or sifted all-purpose flour)
• ¾ cup granulated sugar (divided into ½ cup + ¼ cup)
• ¼ tsp salt
• ½ tsp cream of tartar

Wet Ingredients:

• 6 large egg whites, room temperature
• 1 tsp pure vanilla extract
• ¼ tsp almond extract (optional, for a slight nutty flavor)
• ¼ cup whole milk (warm)
• 1 tbsp vegetable oil (optional, for a slightly moist crumb)

Optional Toppings:

• Powdered sugar for dusting
• Whipped cream
• Fresh berries
• Lemon glaze or berry sauce

👨‍🍳 How to Make Cloud Cake Step-by-Step ?

Step 1: Prep the Oven & Pan

Preheat your oven to 325°F (163°C).
Use an ungreased 8-inch angel food cake pan or chiffon cake pan. Do not grease—it needs to climb the walls of the pan for structure.

Step 2: Sift the Dry Ingredients

In a bowl, sift together the flour, ¼ cup sugar, and salt. Sift at least twice to ensure ultra-light texture.

Step 3: Whip the Egg Whites

In a large, clean bowl, add egg whites and beat on medium speed until foamy. Add cream of tartar. Gradually increase speed to high and beat until soft peaks form.

Step 4: Add Sugar Gradually

Slowly add the remaining ½ cup of sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form. Be careful not to overwhip.

Step 5: Add Extracts

Gently fold in vanilla and almond extract with a spatula. If using milk and oil, combine them separately and gently fold into the meringue.

Step 6: Incorporate the Flour

Add the sifted flour mixture into the meringue in three batches, gently folding with a spatula each time. Do not stir—fold to keep the air intact.

Step 7: Fill the Pan

Carefully pour the batter into the ungreased pan. Smooth the top and tap gently on the counter to release any large air bubbles.

Step 8: Bake

Place in the preheated oven and bake for 35–40 minutes or until the top is golden and a toothpick inserted comes out clean.

Step 9: Cool Upside Down

Immediately invert the pan and let the cake cool upside down completely—this prevents collapsing. Use a bottle or cooling rack for support.

Step 10: Release and Serve

Once cooled, run a knife around the edge of the pan and carefully remove the cake. Dust with powdered sugar or add toppings as desired.

🌈 Variations

Cloud Cake is versatile and can be tailored to suit different occasions and preferences:

• Lemon Cloud Cake: Add 1 tbsp lemon zest and 1 tsp lemon juice to the batter. Top with lemon glaze.
• Berry Burst: Fold in finely chopped strawberries or raspberries just before baking.
• Coconut Cloud Cake: Add ¼ cup finely shredded coconut and use coconut extract instead of almond.
• Chocolate Swirl: Fold in 2 tbsp cocoa powder with a swirl pattern for a marbled effect.
• Matcha Green Tea: Add 1½ tsp sifted matcha powder to the flour mix for a Japanese twist.
• Filled Cloud Cake: Slice in half and fill with whipped cream or fruit compote for an elegant layered dessert.

🔥 Cooking Note

Cloud Cake is all about technique. The magic lies in the air incorporated during the whipping process. Using cold eggs will result in less volume, so always bring egg whites to room temperature for maximum aeration.

Also, make sure no yolk contaminates your whites even a tiny bit of fat can prevent proper whipping. Clean your mixing bowl and whisk thoroughly to avoid this issue.

Avoid greasing the pan this cake needs to cling to the sides while it rises. Cooling the cake upside down is also critical; it sets the structure and keeps it from collapsing as it cools.

Don’t rush or overmix at any step patience leads to fluffier, cloud-like results!

🍰 Serving Suggestions

Cloud Cake is wonderfully light and pairs beautifully with:

• A dollop of whipped cream and fresh strawberries
• A drizzle of lemon glaze for a tangy contrast
• A scoop of vanilla bean ice cream
• A side of berry compote or cherry sauce
• A light dusting of powdered sugar and edible flowers for a fancy presentation

Serve it with hot tea or an iced lavender latte for a delightful afternoon treat!

📝 Helpful Tips

• Use cake flour for the softest crumb. If using all-purpose, sift it at least twice.
• Do not grease your pan the batter needs to cling and rise.
• Invert the cake pan after baking and let it cool fully upside down.
• Use a metal or glass bowl to whip egg whites; plastic holds grease.
• Avoid drafts during baking. Don’t open the oven door too soon.
• Fold, don’t stir when adding ingredients to the meringue keep the air intact.
• Use superfine sugar if possible it dissolves more easily into the egg whites.
• Use a serrated knife to slice this prevents squishing your fluffy masterpiece.

🌟 Tips for the Best Cloud Cake

• Room temperature eggs are a must for optimal volume and smooth blending.
• Sift the flour multiple times for a silky finish and a soft crumb.
• Avoid overbaking: This will dry out the cake. Check around the 35-minute mark.
• Let it cool completely upside down before removing it from the pan.
• Flavor softly: Overpowering extracts can disrupt the delicate flavor profile.

⏱️ Timing Overview

• Prep Time: 20 minutes
• Cooking Time: 35–40 minutes
• Total Time: ~1 hour (including cooling time: 1.5–2 hours total)

🧾 Nutritional Information (per slice, assuming 10 slices)

• Calories: 110
• Protein: 4g
• Sodium: 75mg
• Fat: 1g
• Carbohydrates: 22g
• Sugar: 14g
• Cholesterol: 0mg

❓ FAQs

Q: Can I make cloud cake ahead of time?
A: Yes! You can bake it a day ahead. Store it in an airtight container at room temperature.

Q: Why did my cloud cake collapse?
A: It may have been underbaked, overmixed, or cooled incorrectly. Follow the steps precisely and cool upside down.

Q: Can I freeze cloud cake?
A: Yes, it freezes well! Wrap slices in cling film and store in a freezer bag for up to 2 months.

Q: Is cloud cake gluten-free?
A: Not by default, but you can substitute with a gluten-free cake flour blend for similar results.

Q: Can I use whole eggs instead of just egg whites?
A: No, whole eggs will weigh down the cake. The egg whites are essential for that airy structure.

🏁 Conclusion

Cloud Cake isn’t just a dessert it’s a sensory experience. Its pillowy lightness and clean flavor profile make it a favorite for those who love elegant, understated sweets. From birthday celebrations to afternoon teas, this cake brings a whimsical touch to any table.

With the right ingredients, proper technique, and a little patience, you can bring this delightful cloud down to earth straight to your plate. So why not try it today? A dreamy, sky-high dessert awaits. ☁️🍰