A Cloud Cake is exactly what it sounds like — soft, fluffy, airy, and light as a cloud. It’s usually made with whipped egg whites (like an angel food or chiffon base) and sometimes layered with cream for a dreamy texture. Here’s a version that’s simple but heavenly
☁️ Cloud Cake Recipe
Ingredients (8–10 servings)
For the Cake:
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1 cup cake flour (or sifted all-purpose flour)
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1 ½ cups sugar (divided)
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12 large egg whites, room temp
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1 tsp cream of tartar
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¼ tsp salt
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2 tsp vanilla extract
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½ tsp almond extract (optional)
For the Topping (Cloud Layer):
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2 cups heavy cream, chilled
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¼ cup powdered sugar
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1 tsp vanilla extract
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Fresh berries (strawberries, raspberries, or blueberries) for garnish
Instructions
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Prep Oven & Pan:
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Preheat oven to 350°F (175°C).
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Use an ungreased 10-inch tube pan (angel food pan).
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Make Cake Batter:
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Sift flour with ½ cup sugar, set aside.
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In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form.
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Gradually add remaining 1 cup sugar, beating until glossy stiff peaks form.
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Gently fold in vanilla (and almond extract, if using).
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Sift flour mixture over egg whites in small batches, folding gently until just incorporated.
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Bake:
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Spoon batter into the pan.
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Bake 35–40 minutes, until cake is golden and springs back to touch.
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Invert pan immediately and let cool completely upside down.
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Make Cloud Topping:
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Whip heavy cream with powdered sugar and vanilla until soft peaks form.
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Assemble & Serve:
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Run a knife around cooled cake, remove from pan.
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Frost with whipped cream and garnish with fresh berries.
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Slice with a serrated knife (it’s delicate!) and enjoy.
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🌟 Variations:
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Fill layers with lemon curd + whipped cream for a Lemon Cloud Cake.
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Add shredded coconut to the whipped cream for a Coconut Cloud Cake.
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Drizzle melted chocolate over the top for a richer finish.