☁️ Light and Airy Cloud Cake
This cake is soft, fluffy, and melt-in-your-mouth, with a texture like a cross between angel food cake and sponge cake. Perfect with fruit or a light dusting of powdered sugar.
Ingredients
- 4 large eggs, separated (room temperature)
- ½ cup granulated sugar, divided
- ½ cup cake flour (or all-purpose flour, sifted)
- 2 tablespoons milk
- 2 tablespoons neutral oil (or melted butter)
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- Pinch of salt
Instructions
- Preheat oven to 325°F (165°C).
- Line the bottom of an 8-inch round pan with parchment (do NOT grease sides).
- Whisk egg yolks with ¼ cup sugar until pale.
- Stir in milk, oil, vanilla, and salt.
- Sift flour into yolk mixture and mix until smooth.
- In a clean bowl, beat egg whites with cream of tartar until foamy.
- Gradually add remaining ¼ cup sugar, beating until soft, glossy peaks form.
- Gently fold egg whites into batter in 3 additions, using a spatula.
- Pour into pan and tap lightly to release air bubbles.
- Bake 35–40 minutes, until lightly golden and springy.
- Turn oven off, crack door slightly, and let cake cool inside for 10 minutes.
- Remove and cool completely before slicing.
Serving Ideas
- Fresh berries and whipped cream
- Lemon glaze or powdered sugar
- Light yogurt frosting
Tips for Extra Fluffiness
- Use room-temperature eggs
- Fold gently to keep the air
- Do not grease the pan sides
If you’d like, I can also share a lemon cloud cake, chocolate version, or sugar-free/light option ☁️🍰