Cloud Cake

Here’s a light, fluffy Cloud Cake recipe — soft as air, lightly sweet, and melt-in-your-mouth!

🥘 Ingredients:

• 4 large eggs, separated

• ½ cup (100 g) sugar, divided

• ½ cup (60 g) cake flour (or all-purpose flour, sifted)

• ¼ teaspoon cream of tartar (or 1 tsp lemon juice)

• ¼ cup (60 ml) milk, warm

• ¼ cup (60 ml) vegetable oil (or melted butter)

• 1 teaspoon vanilla extract

• Pinch of salt

• Powdered sugar (for dusting, optional)

👩‍🍳 Instructions:

1. Prepare Pan & Oven

   • Preheat oven to 325°F (160°C).

   • Line the bottom of an 8-inch round cake pan with parchment (don’t grease the sides — helps cake rise tall).

2. Make Egg Yolk Mixture

   • In a bowl, whisk egg yolks with half the sugar until pale.

   • Add oil, milk, vanilla, and mix well.

   • Sift in flour and salt; whisk until smooth (batter should be silky).

3. Whip Egg Whites

   • In another clean bowl, beat egg whites with cream of tartar until foamy.

   • Gradually add remaining sugar, beating until stiff glossy peaks form.

4. Fold & Bake

   • Gently fold egg whites into yolk batter in 3 additions (use a spatula, don’t deflate).

   • Pour into pan, tap lightly to release bubbles.

   • Bake 40–45 minutes, until golden and springy (toothpick comes out clean).

5. Cool Slowly

   • Invert pan onto a rack (to prevent sinking).

   • Let cool completely before unmolding.

6. Finish & Serve

   • Dust with powdered sugar, serve plain, or with whipped cream and fresh fruit. 🍓