This Cloud Cake is a dreamy, ultra-soft sponge cake with a fluffy, cloud-like texture. It’s made with simple ingredients like eggs, sugar, and flour, but the result is incredibly light, moist, and airy — perfect for birthdays, afternoon tea, or a fancy dessert. You can serve it plain, dusted with sugar, or topped with whipped cream and fruit!
⏱️ Prep Time
- Prep: 20 minutes
- Cook: 40 minutes
- Total: 1 hour
🍳 Equipment
- 8-inch round or springform cake pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Parchment paper
- Sifter
🧂 Ingredients
- 4 large eggs (separated)
- ¾ cup granulated sugar (divided)
- ¾ cup cake flour (or all-purpose flour sifted 2–3 times)
- ¼ cup milk
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar (or 1 teaspoon lemon juice)
- Pinch of salt
📝 Ingredient Notes
- Cake Flour: Gives a finer, softer crumb; if using all-purpose, sift well.
- Cream of Tartar: Helps stabilize egg whites for fluffy texture.
- Milk & Butter: Add moisture without making it heavy.
- Egg Whites: The key to that “cloud” texture — be gentle when folding.
👨🍳 Instructions
Step 1: Prep the Pan
Preheat oven to 325°F (165°C).
Line the bottom of your pan with parchment paper — do not grease the sides (the cake needs to cling while rising).
Step 2: Separate the Eggs
Separate the egg yolks from the whites carefully — make sure no yolk gets into the whites.
Step 3: Make the Yolk Batter
In a bowl, whisk egg yolks with half of the sugar (about ⅓ cup) until pale and creamy.
Add milk, melted butter, and vanilla extract, and mix well.
Sift in flour and a pinch of salt; fold gently until smooth.
Step 4: Beat the Egg Whites
In another clean, dry bowl, beat egg whites with cream of tartar until foamy.
Gradually add the remaining sugar while beating until stiff, glossy peaks form.
Step 5: Combine
Gently fold one-third of the meringue into the yolk mixture to lighten it.
Then carefully fold in the rest of the meringue using a spatula — don’t overmix.
Step 6: Bake
Pour batter into the prepared pan and smooth the top.
Tap the pan lightly to release air bubbles.
Bake for 35–40 minutes, or until the top is golden and springs back when touched.
Step 7: Cool
Once baked, remove from oven and gently tap the pan to prevent shrinking.
Invert onto a cooling rack and let it cool completely before removing the pan.
🍴 Nutrition Facts (Per Slice, 1 of 8)
- Calories: 160
- Protein: 5g
- Fat: 5g
- Carbohydrates: 23g
💡 Tips & Variations
- For a lemon cloud cake, add 1 tablespoon lemon zest and 1 tablespoon juice to the batter.
- Dust with powdered sugar or top with fresh berries and whipped cream.
- To make it chocolate cloud cake, replace 2 tablespoons flour with cocoa powder.
- Store covered in the fridge for up to 3 days or freeze for up to 1 month.