Ingredients
Dry Ingredients:
- 1 cup (120g) cake flour (or low-protein flour)
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 4 large eggs, separated
- 1/2 cup (100g) granulated sugar, divided (3 tbsp for yolks, 5 tbsp for whites)
- 1/3 cup (80ml) milk
- 1/4 cup (60ml) neutral oil (vegetable or canola)
- 1 tsp vanilla extract
Optional Toppings: powdered sugar, fresh berries, whipped cream, honey, or citrus zest
Equipment Needed
- 8-inch round cake pan
- Parchment paper
- Mixing bowls (one for yolks, one for whites)
- Electric mixer or hand whisk
- Spatula
- Sifter
- Cooling rack
- Toothpick
Instructions
1. Preheat and Prepare the Pan
Preheat your oven to 320°F (160°C).
Line the cake pan with parchment paper. Lightly grease the sides if desired; a bit of friction helps the cake rise evenly.
2. Separate the Eggs
Carefully separate the egg whites from the yolks. Place the whites in a clean, dry bowl and set the yolks aside. Any trace of fat can prevent the whites from whipping properly.
3. Make the Egg Yolk Batter
- Add 3 tablespoons of sugar to the yolks and whisk until pale and smooth.
- Mix in the milk, oil, and vanilla extract until combined.
- Sift the cake flour, baking powder, and salt over the yolk mixture.
- Gently fold with a spatula until smooth. Avoid overmixing.
Tip: Overmixing develops gluten and can make the cake less tender.
4. Whip the Egg Whites
- Start whipping the egg whites on medium speed until foamy.
- Gradually add the remaining 5 tablespoons sugar.
- Continue whipping until medium peaks form. The peaks should hold their shape but curl slightly at the tip.
Pro Tip: If whites aren’t whipping well, a small pinch of cream of tartar can help stabilize them.
5. Fold the Whites into the Batter
- Fold one-third of the whipped whites into the yolk batter to lighten it.
- Fold in the remaining whites in two additions, using a gentle cut-and-fold motion to preserve the air.
- Avoid stirring aggressively. The goal is airiness, not complete blending.
6. Bake the Cake
- Pour the batter into the prepared pan and smooth the top.
- Bake at 320°F (160°C) for 35–40 minutes.
- Test doneness by inserting a toothpick in the center—it should come out clean.
Optional: Bake in a water bath for extra moisture and an even texture.
7. Cool the Cake
- Let the cake rest in the pan for 10 minutes.
- Run a spatula around the edges and invert onto a cooling rack.
- Allow the cake to cool completely before slicing.
Important: Cooling slowly prevents the cake from sinking or wrinkling.
8. Serve
Cloud cake is best served simply:
- Dust with powdered sugar
- Add fresh berries or fruit
- Serve with whipped cream
- Drizzle with honey or citrus syrup
Avoid heavy frosting, which can overwhelm the delicate texture
