🍰 Fluffy Cloud Cake Recipe (Vanilla Soufflé Sponge)
Ingredients
For the Cake:
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6 large egg whites
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6 large egg yolks
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1/2 cup (100g) granulated sugar, divided
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1/4 cup (30g) cake flour (sifted)
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1/4 cup (30g) cornstarch
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1/4 cup (60ml) whole milk
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1/4 cup (60ml) vegetable oil
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1 tsp vanilla extract
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1/4 tsp cream of tartar (optional, for egg whites)
For Whipped Cream Frosting (optional):
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1 cup (240ml) heavy cream
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2 tbsp powdered sugar
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1/2 tsp vanilla extract
Instructions
1. Prep Oven and Pan
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Preheat oven to 325°F (160°C).
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Line a round 8-inch cake pan with parchment paper. Do not grease the sides.
2. Make Egg Yolk Batter
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In a bowl, whisk together egg yolks, 2 tbsp of the sugar, milk, oil, and vanilla.
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Sift in cake flour and cornstarch. Mix until smooth.
3. Whip Egg Whites
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In a clean, dry bowl, whip egg whites with cream of tartar.
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Gradually add remaining sugar (about 6 tbsp), whipping until soft peaks form.
4. Combine
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Gently fold one-third of the egg whites into the yolk mixture to lighten it.
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Carefully fold in the rest until just incorporated. Do not overmix.
5. Bake
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Pour batter into the pan. Tap lightly to remove large air bubbles.
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Bake for 30–35 minutes or until lightly golden and a skewer comes out clean.
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Cool upside down (invert the pan) to prevent deflating.
6. Optional: Frost
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Whip cream with powdered sugar and vanilla until stiff peaks form.
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Once the cake is cool, gently remove it and frost with whipped cream for an extra cloud-like touch.
☁️ Tips
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Serve with fresh berries or a dusting of powdered sugar.
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For extra flavor, add a hint of lemon zest to the yolk batter.
Would you like a flavored version? (Matcha, chocolate, citrus, etc.)