Cloud Cake

☁️ A Cloud Cake is soft, fluffy, and light as air — almost like biting into a sweet cloud. Think of it as a cross between angel food cake and chiffon cake, often finished with whipped cream and fruit. Here’s a classic version

🌿 Cloud Cake Recipe

Ingredients (serves 8–10)

For the Cake:

• 1 cup cake flour (or sifted all-purpose flour)

• 1 ½ cups sugar (divided)

• 12 large egg whites, room temperature

• 1 tsp cream of tartar

• ¼ tsp salt

• 2 tsp vanilla extract

• ½ tsp almond extract (optional)

For the Whipped Cream Topping:

• 2 cups heavy cream, chilled

• ¼ cup powdered sugar

• 1 tsp vanilla extract

• Fresh fruit (berries, peaches, or mango) for garnish

Instructions

1. Prep the Pan

   • Preheat oven to 350°F (175°C).

   • Use an ungreased 10-inch tube/angel food cake pan.

2. Make Cake Batter

   • Sift flour with ½ cup sugar and set aside.

   • Beat egg whites, cream of tartar, and salt until soft peaks form.

   • Gradually add remaining 1 cup sugar, beating until glossy stiff peaks form.

   • Fold in vanilla (and almond extract if using).

   • Gently fold in flour mixture in 3 parts, keeping batter airy.

3. Bake

   • Spoon batter into pan, smooth top.

   • Bake 35–40 minutes, until cake springs back to touch.

   • Invert pan immediately to cool completely upside down.

4. Make Whipped Cream

   • Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

5. Assemble

   • Run a knife around the cooled cake to release.

   • Spread or pipe whipped cream over cake.

   • Garnish with fresh fruit for a dreamy finish.

✨ Variations:

• Lemon Cloud Cake → Add lemon zest + a light lemon glaze.

• Coconut Cloud Cake → Fold shredded coconut into the whipped cream topping.

• Chocolate Cloud Cake → Dust with cocoa powder or drizzle with chocolate sauce.

Would you like me to also share the no-bake Cloud Cake version (made with whipped cream, cream cheese, and ladyfingers/cookies layered in the fridge)?