☁️ Classic Vanilla Cloud Cake
Soft sponge + whipped cream = a cake that melts in your mouth.
📝 Ingredients
For the sponge cake (or use store-bought angel food or chiffon cake):
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4 large eggs, separated
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3/4 cup sugar, divided
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1/4 cup milk
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1/4 cup vegetable oil
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1 tsp vanilla extract
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3/4 cup cake flour (or sifted all-purpose flour)
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1/4 tsp cream of tartar or lemon juice (to stabilize egg whites)
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Pinch of salt
For the whipped cream topping:
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2 cups heavy cream, chilled
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1/4 cup powdered sugar
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1 tsp vanilla extract
👩🍳 Instructions
1. Make the sponge cake:
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Preheat oven to 325°F (165°C). Grease and line an 8-inch round or square pan (don’t grease sides if you want the cake to climb).
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In a bowl, whisk together egg yolks, milk, oil, vanilla, and half the sugar.
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Sift in flour and a pinch of salt. Mix gently until smooth.
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In a separate clean bowl, beat egg whites with cream of tartar. Slowly add remaining sugar and beat until soft peaks form.
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Gently fold egg whites into the yolk mixture in 3 parts — don’t deflate!
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Pour into prepared pan and bake 30–35 minutes, until the top springs back lightly and a toothpick comes out clean.
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Cool completely (invert if you used a tube or angel food pan).
2. Whip the cream:
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Beat heavy cream with powdered sugar and vanilla until soft to medium peaks form. Keep chilled.
3. Assemble the cloud cake:
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Slice sponge cake into 2 layers (if thick enough).
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Spread whipped cream generously between layers and all over the top and sides.
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Optional: Add fresh fruit, jam, or lemon curd between layers for extra flavor.
4. Chill & serve:
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Refrigerate for at least 1 hour before serving — this helps set the cream and gives the cake its signature “cloud” texture.
☁️ Optional Flavor Variations
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Lemon Cloud Cake: Add lemon zest to the cake batter and lemon curd between layers.
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Coconut Cloud Cake: Add shredded coconut to the whipped cream and sprinkle more on top.
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Berry Cloud Cake: Layer with fresh berries and berry compote inside.
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Chocolate Cloud Cake: Use cocoa sponge or drizzle melted chocolate on top.
🎂 Shortcut Version (No-Bake)
Layer store-bought angel food cake or pound cake with whipped cream and fruit in a trifle dish or pan — refrigerate until set. Done in 15 minutes!
Would you like a gluten-free, vegan, or matcha version of this Cloud Cake?
