Description
Cloud Cake is a delicate, airy dessert with a melt-in-your-mouth crumb and a subtle sweetness. Made by folding whipped egg whites into a light batter, it bakes into a soft, jiggly cake that feels almost weightless—perfect for tea time or a gentle finish to a meal.
Ingredients
- 4 large eggs, separated
- 1/3 cup (65 g) granulated sugar, divided
- 1/2 cup (120 g) cream cheese, softened
- 1/4 cup (60 ml) whole milk
- 2 tablespoons unsalted butter
- 1/2 cup (60 g) cake flour, sifted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar, for dusting (optional)
Kitchen Equipment Needed
- 8-inch (20 cm) round cake pan
- Parchment paper
- Electric mixer or whisk
- Mixing bowls
- Spatula
- Baking tray (for water bath)
Instructions
Preheat the oven to 320°F (160°C). Line the cake pan with parchment paper on the bottom and sides. Prepare a water bath by placing a larger tray in the oven and filling it halfway with hot water.
In a heatproof bowl over gentle heat, combine the cream cheese, milk, and butter. Stir until smooth and fully melted, then remove from heat. Add the egg yolks one at a time, mixing well. Stir in vanilla extract and salt. Gently fold in the sifted cake flour until the batter is smooth and lump-free.
In a separate bowl, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue beating until soft, glossy peaks form. Fold one-third of the meringue into the batter to lighten it, then gently fold in the remaining meringue in two additions, using slow, careful strokes to keep the mixture airy.
Pour the batter into the prepared pan. Smooth the top lightly. Place the pan into the water bath and bake for 55–65 minutes, until the top is set and lightly golden. Turn off the oven, crack the door slightly, and let the cake cool inside for 10 minutes to prevent deflation.
Remove from the oven, cool completely, then gently unmold. Dust with powdered sugar if desired.
Storage
Store Cloud Cake covered in the refrigerator for up to 3 days. Let it sit at room temperature for 15 minutes before serving for the best texture.
FAQ
Why did my cake sink? Over-mixing the batter or opening the oven too early can cause deflation. Gentle folding and gradual cooling help maintain height.
Can I make it gluten-free? Yes—substitute cake flour with a gluten-free cake flour blend.
Is a water bath necessary? Yes. It ensures even, gentle baking and keeps the cake ultra-soft.
Conclusion
Cloud Cake is a beautiful example of simplicity done right—soft, light, and comforting. With careful folding and gentle baking, you’ll get a dreamy cake that lives up to its name.
Enjoy !!
