☁️ Cloud Cake Recipe
A light, fluffy vanilla cake with an airy, melt-in-your-mouth texture.
Ingredients
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4 large eggs, room temperature
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¾ cup (150 g) granulated sugar
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1 cup (125 g) all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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1 tsp vanilla extract
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¼ cup (60 ml) milk
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¼ cup (60 ml) neutral oil
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½ tsp lemon juice or cream of tartar
Method
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Preheat: Heat oven to 170°C (340°F). Line a 7–8 inch round cake pan with parchment.
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Separate eggs: Put whites in a clean bowl and yolks in another.
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Beat whites: Whip egg whites with lemon juice until foamy. Gradually add half the sugar and beat until you get glossy, stiff peaks.
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Make yolk mixture: Beat yolks with the remaining sugar until pale. Mix in vanilla, milk, and oil.
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Add dry ingredients: Sift flour, baking powder, and salt into the yolk mixture. Mix gently until just combined.
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Fold: Add the whipped egg whites in 3 additions, folding gently so you don’t lose the air.
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Bake: Pour into the pan and bake for 30–35 minutes, or until the top springs back when lightly pressed.
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Cool: Let it cool for 10 minutes, then remove from the pan and cool completely.
☁️ For an extra-cloudy texture
Don’t overmix after adding the egg whites. The trapped air is what gives the cake its soft, fluffy structure.
You can serve it simply with powdered sugar, whipped cream, fresh strawberries, or a light vanilla frosting.
