Here’s a Cloud Cake recipe—light as air, soft, and gently sweet ☁️🍰
It’s often called a cotton-soft or Japanese-style cloud cake, perfect when you want something delicate and not heavy.
☁️ Cloud Cake (Fluffy & Light)
Ingredients (8-inch cake)
- 4 large eggs, separated
- 1/3 cup (65 g) sugar
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml) vegetable oil or melted butter
- 3/4 cup (95 g) cake flour (or all-purpose flour sifted well)
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar or lemon juice
- Pinch of salt
Instructions
1. Prepare
- Preheat oven to 325°F (160°C).
- Line the bottom of an 8-inch round pan with parchment (do not grease sides).
- Prepare a water bath (place cake pan in a larger pan).
2. Make the Batter
- Whisk milk + oil + vanilla.
- Add egg yolks, mix until smooth.
- Sift in flour + salt, mix gently until lump-free.
3. Whip Egg Whites
- Beat egg whites with cream of tartar until foamy.
- Gradually add sugar, beating to soft glossy peaks (do not overbeat).
4. Fold
- Gently fold egg whites into batter in 3 additions using a spatula.
5. Bake
- Pour batter into pan and tap gently to remove air bubbles.
- Place in water bath.
- Bake 50–60 minutes until set but jiggly in the center.
6. Cool
- Turn off oven, crack door open, let cake cool slowly inside for 15 minutes to prevent collapse.
🍰 Serve
- Dust with powdered sugar
- Serve plain, or with whipped cream & berries
🌟 Tips for Perfect Cloud Texture
✔ Use room-temperature eggs
✔ Fold gently—air is everything
✔ Low, slow baking prevents cracks
✔ Do not grease sides (cake must cling to rise)
✅ Result
A pillowy, melt-in-your-mouth cake that truly feels like eating a cloud—light, airy, and elegant.
If you want, I can also share:
• Chocolate cloud cake
• Lemon cloud cake
• 3-ingredient cloud cake
• Low-sugar / keto cloud cake
Just tell me ☁️😊
