Ingredients
Dry Ingredients
- Almond flour – ¼ cup (optional, for slight texture; can omit for ultra-light cake)
- Baking powder – 1 teaspoon
- Cream of tartar – ½ teaspoon (helps stabilize egg whites)
- Salt – ¼ teaspoon
Wet Ingredients
- Large eggs – 6, separated (room temperature for best volume)
- Unsalted butter – ½ cup (melted) or coconut oil
- Heavy cream – ¼ cup
- Vanilla extract – 1 teaspoon
- Keto-friendly powdered sweetener – ½ cup (erythritol, monk fruit blend, or allulose)
Optional Flavor Variations
- Lemon zest – 1 teaspoon (for citrus version)
- Cocoa powder – 1–2 tablespoons (for chocolate cloud cake)
- Almond extract – ½ teaspoon
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Spatula
- 8-inch cake pan
- Parchment paper
- Cooling rack
Step-by-Step Instructions
Step 1: Preheat Oven and Prepare Pan
- Preheat oven to 160°C (320°F).
- Line an 8-inch cake pan with parchment paper.
- Lightly grease the pan with butter or coconut oil.
Step 2: Separate Eggs
- Carefully separate the egg yolks from the whites.
- Place yolks in a medium bowl and whites in a large, clean, grease-free bowl.
Tip: Egg whites whip better at room temperature.
Step 3: Prepare Wet Mixture
- To the egg yolks, add melted butter (or coconut oil), heavy cream, vanilla extract, and sweetener.
- Whisk thoroughly until smooth and creamy.
- Optional: Add almond flour or cocoa powder if using.
Step 4: Whip Egg Whites
- Add cream of tartar and a pinch of salt to the egg whites.
- Using an electric mixer, whip until stiff peaks form.
- Peaks are stiff when the mixture holds shape but is still smooth.
Tip: Properly whipped egg whites are key to the cloud-like texture.
Step 5: Fold Wet and Whipped Whites
- Add 1/3 of the whipped egg whites to the yolk mixture.
- Gently fold using a spatula to lighten the batter.
- Repeat with the remaining whites in two batches.
- Use gentle folding to avoid deflating the egg whites.
Step 6: Pour into Pan
- Pour batter into prepared cake pan.
- Smooth the top with a spatula.
Step 7: Bake
- Bake at 160°C (320°F) for 35–40 minutes.
- Cake is done when lightly golden and a toothpick inserted comes out clean.
- Avoid opening the oven during the first 25 minutes to prevent collapsing.
Step 8: Cool
- Remove from oven and cool in pan for 10–15 minutes.
- Gently remove from pan and transfer to a cooling rack.
- Allow to cool completely before slicing or frosting.
