Cloud Cake

Introduction

Cloud cake is the epitome of light, airy dessert perfection – a heavenly confection that seems to float on your plate and melt in your mouth. This delicate, souffle-like cake earns its name from its remarkably fluffy texture and cloud-like appearance. Unlike denser traditional cakes, a perfectly executed cloud cake delivers an ethereal eating experience with its tender crumb and subtle sweetness that’s utterly irresistible.

The magic of cloud cake lies in its unique preparation method, which involves whipping egg whites into stiff peaks to create that signature airy structure. While some confuse it with angel food or chiffon cake, cloud cake has its own distinct characteristics – lighter than chiffon but with a more delicate flavor than angel food. This cloud cake recipe has been meticulously tested and refined to ensure foolproof results, even for first-time bakers.

What makes this cloud cake recipe truly special is the perfect balance of simplicity and technique. We’ll guide you through each critical step with precision, sharing professional tips and troubleshooting advice that guarantees success. By following this comprehensive guide, you’ll create a cloud cake that’s impressive enough for special occasions yet simple enough to enjoy whenever the craving strikes.

Ingredients

For the Cloud Cake:

• 6 large eggs, separated and at room temperature
• 1/4 teaspoon cream of tartar
• 150g (3/4 cup) granulated sugar, divided
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 70g (2/3 cup) cake flour, sifted
• Zest of 1 lemon (optional)

For the Whipped Cream Topping (Optional):

• 240ml (1 cup) heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Fresh berries for garnish

Ingredient Notes

Eggs: Room temperature eggs are absolutely essential for achieving maximum volume in your egg whites. Take them out of the refrigerator at least 30 minutes before baking, or place cold eggs in a bowl of warm water for 5-10 minutes to quickly bring them to room temperature.

Cream of Tartar: This acidic ingredient stabilizes the egg whites and helps maintain their volume. If unavailable, substitute with 1/2 teaspoon lemon juice, though cream of tartar provides the most reliable results.

Cake Flour: The lower protein content in cake flour results in a more tender, delicate crumb. If you only have all-purpose flour, you can create a substitute by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for each cup of flour (measure after this substitution).

Sugar: Fine granulated sugar dissolves more easily into the egg whites. If your sugar is coarse, pulse it in a food processor a few times to create a finer texture.

Vanilla Extract: Use pure vanilla extract rather than imitation for the best flavor. For variations, consider substituting with almond extract or other flavor extracts.

Equipment Needed:

• 9-inch (23cm) springform pan or tube pan
• Parchment paper
• Stand mixer with whisk attachment (or hand mixer)
• Rubber spatula
• Fine mesh sieve (for sifting)
• Mixing bowls (at least 2)
• Cooling rack
• Cake server

Step-by-Step Instructions

Preparation

1. Preheat your oven to 325°F (165°C). Position the rack in the middle of the oven.
2. Prepare your pan by lining the bottom with parchment paper. Do not grease the sides of the pan – the cake needs to cling to the sides to rise properly.
3. Separate the eggs carefully, ensuring no yolk contaminates the whites. Even a small amount of yolk can prevent proper whipping.
4. Bring all ingredients to room temperature for optimal results.

Making the Cloud Cake

1. Beat the egg whites in a clean, dry mixing bowl on medium speed until frothy.
2. Add cream of tartar and continue beating while gradually increasing the speed.
3. Slowly add half the sugar (75g or 6 tablespoons) one tablespoon at a time while beating continuously.
4. Beat until stiff, glossy peaks form. When you lift the beater, the peaks should stand straight without flopping over. Be careful not to overbeat, which can cause the mixture to become dry and grainy.
5. In a separate bowl, beat the egg yolks with the remaining sugar (75g or 6 tablespoons) until pale and thick – about 3-4 minutes. The mixture should form ribbons when the beater is lifted.
6. Add vanilla extract and salt to the egg yolk mixture and beat to combine.
7. Sift the cake flour over the egg yolk mixture in three additions, gently folding after each addition until just incorporated. If using lemon zest, add it now.
8. Fold in the egg whites in three additions using a large rubber spatula. Use a gentle lifting and cutting motion through the center, then around the sides of the bowl. This preserves the air bubbles crucial for the cake’s texture.
9. Gently pour the batter into the prepared pan. Run a knife through the batter once to remove any large air pockets.
10. Smooth the top very gently with your spatula.
11. Bake for 35-40 minutes until the cake is golden brown and springs back when lightly touched in the center. Do not open the oven door during the first 30 minutes of baking.
12. Cool the cake by running a thin knife around the edges and inverting the pan onto a cooling rack. Allow it to cool completely upside down (about 1-2 hours) to prevent collapsing.

For the Whipped Cream Topping (Optional)

1. Chill your mixing bowl and beaters in the freezer for 15 minutes.
2. Pour cold heavy cream into the chilled bowl.
3. Beat on medium speed until soft peaks begin to form.
4. Add powdered sugar and vanilla, then continue beating until medium peaks form. Do not overbeat or it will become butter.
5. Spread or pipe the whipped cream on the completely cooled cake.
6. Garnish with fresh berries if desired.

Tips for Success

• Egg separation is critical: Even the smallest amount of yolk in your whites can prevent proper whipping. Separate eggs one at a time over a small bowl before adding to your main mixing bowl.
• Use clean equipment: Any grease or residue on your mixing bowls or beaters can prevent egg whites from whipping properly. Wipe everything with vinegar to eliminate any potential grease.
• Mind your folding technique: Fold gently to preserve air bubbles. Cut through the center with your spatula, then sweep around the edge of the bowl, repeating until just combined.
• Temperature matters: Room temperature ingredients will incorporate better and create more volume.
• Don’t open the oven early: Opening the oven door before the cake has set can cause dramatic temperature changes leading to collapsing.
• Cool upside down: This step is non-negotiable for preventing collapse as the cake cools.
• Measure precisely: Cloud cake success depends on the correct ratio of ingredients, so use a kitchen scale for best results.
• Check your oven temperature: An oven thermometer ensures your oven is truly at the temperature you set, as many home ovens can be off by 25°F or more.

Troubleshooting / FAQ

Why did my cloud cake collapse?

A: The most common reasons for collapse are:

• Underbeaten egg whites (not stiff enough)
• Overfolding and deflating the batter
• Opening the oven door too early
• Not cooling the cake upside down
• Oven temperature too low or too high

For best results, ensure your egg whites reach stiff peaks, fold gently, maintain steady oven temperature, and always cool upside down.

Can I make cloud cake ahead of time?

A: Yes, cloud cake can be made 1-2 days ahead of time. Store it in an airtight container at room temperature for up to 2 days. Add any whipped cream or toppings just before serving. For longer storage, freeze the unfrosted cake tightly wrapped for up to 1 month.

How do I store cloud cake?

A: Store unfrosted cloud cake in an airtight container at room temperature for up to 2 days. Once frosted with whipped cream, refrigerate and consume within 24 hours for best quality. Bring refrigerated cake to room temperature before serving for the best texture.

Can I add flavors to my cloud cake?

A: Yes! Popular additions include:

• 1-2 teaspoons of extracts (vanilla, almond, lemon)
• 1-2 tablespoons of citrus zest
• 2 tablespoons of cocoa powder (reduce flour by the same amount)
• 1-2 teaspoons of instant coffee powder dissolved in 1 teaspoon hot water
• 1/4 teaspoon of spices like cinnamon or cardamom

Add extracts to the egg yolk mixture and dry ingredients to the flour before folding.

Is cloud cake the same as angel food cake or chiffon cake?

A: No, although they’re similar, they differ in key ways:

• Cloud cake uses both egg whites and yolks, creating a more tender, delicate texture with a richer flavor than angel food cake.
• Angel food cake uses only egg whites and no fat, making it lighter but less flavorful.
• Chiffon cake includes oil, which makes it moister and somewhat heavier than cloud cake.

Cloud cake is essentially a lighter version of a traditional sponge cake with an emphasis on achieving the maximum possible aeration.

Why is my cloud cake dense instead of fluffy?

A: Dense texture usually results from:

• Deflated egg whites from overfolding
• Using all-purpose flour instead of cake flour
• Incorrect measurements
• Egg whites not beaten to stiff peaks

Be especially gentle when folding in the flour and egg whites to maintain the air bubbles that create the cloud-like texture.

Can I make cloud cake gluten-free?

A: Yes, you can substitute the cake flour with a high-quality gluten-free flour blend designed for cakes. Add 1/4 teaspoon of xanthan gum if your blend doesn’t already include it. The texture may be slightly different, but still delicious.

Variations

Lemon Cloud Cake

Add the zest of 1-2 lemons to the batter and substitute 1 teaspoon of lemon extract for the vanilla. Serve with a lemon glaze or lemon curd between layers.

Chocolate Cloud Cake

Replace 3 tablespoons of cake flour with 3 tablespoons of unsweetened cocoa powder. Add 1/4 teaspoon of espresso powder to enhance the chocolate flavor. Serve with chocolate whipped cream.

Matcha Cloud Cake

Add 1-2 tablespoons of high-quality matcha powder to the flour before sifting. Reduce the vanilla to 1/2 teaspoon and consider adding 1/4 teaspoon almond extract.

Berry Cloud Cake

Fold 1 cup of very finely chopped fresh berries (strawberries, blueberries, or raspberries) into the batter as the final step. Be extremely gentle to avoid deflating the batter.

Coffee Cloud Cake

Dissolve 1 tablespoon of instant espresso powder in 1 teaspoon of hot water, then add to the egg yolk mixture. Pair with coffee-flavored whipped cream.

Serving & Storage

Best Ways to Serve

Cloud cake is at its absolute best when served fresh, at room temperature. The delicate texture and subtle flavors are most apparent when not cold from the refrigerator. Here are some serving suggestions:

• Dust with powdered sugar for a simple, elegant presentation
• Top with fresh berries and a light drizzle of honey
• Serve with a spoonful of lemon curd or fruit compote
• Layer with whipped cream and fresh fruit for a more elaborate dessert
• Accompany with a scoop of high-quality ice cream or sorbet
• Pair with a cup of tea or coffee for afternoon enjoyment

Storage Instructions

• Unfrosted: Store at room temperature in an airtight container for up to 2 days.
• Frosted with whipped cream: Refrigerate and consume within 24 hours.
• Freezing: Wrap unfrosted cake tightly in plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Always ensure the cake is completely cool before storing to prevent condensation from making it soggy.

Recipe Card

Ingredients:

• 6 large eggs, separated and at room temperature
• 1/4 teaspoon cream of tartar
• 150g (3/4 cup) granulated sugar, divided
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 70g (2/3 cup) cake flour, sifted
• Optional: zest of 1 lemon

For the Topping (Optional):

• 240ml (1 cup) heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Fresh berries for garnish

Instructions:

1. Preheat oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper (bottom only).
2. Beat egg whites until frothy. Add cream of tartar and beat while gradually adding half the sugar until stiff peaks form.
3. In a separate bowl, beat egg yolks with remaining sugar until pale and thick. Add vanilla and salt.
4. Sift cake flour over yolk mixture in three additions, folding gently after each.
5. Fold in the egg whites in three additions, being careful not to deflate.
6. Pour into prepared pan and bake for 35-40 minutes until golden and springy.
7. Cool completely upside down on a cooling rack.
8. If desired, top with whipped cream and berries before serving.

Notes:

For best results, ensure all ingredients are at room temperature and handle the batter gently to maintain maximum air bubbles. The cake must be cooled upside down to prevent collapsing.

Have you tried making this cloud cake recipe? I’d love to hear about your experience and see your creations! Drop a comment below with your results or questions, and don’t forget to share this recipe with fellow baking enthusiasts who would appreciate knowing how to make the perfect cloud cake.

Share Your Creation!

I’d love to see how your cloud cake turns out! If you make this recipe, please leave a comment and rating below. You can also share your creation by tagging me on pinterest @bake_iteasy with the hashtag #cloud cake.