Cloud Cake

A Cloud Cake is exactly what it sounds like — light, airy, and melt-in-your-mouth delicious. It’s often described as a cross between an angel food cake and a mousse cake, with soft layers and a fluffy texture. Here’s a classic version, with a whipped cream mousse-style filling and a sponge base — perfect for a dreamy dessert.

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☁️ Cloud Cake Recipe

🍰 Ingredients

For the Sponge Cake Base:

• 4 large eggs, separated

• 1/2 cup (100g) granulated sugar

• 1/4 cup (60ml) milk

• 1/4 cup (60ml) neutral oil (e.g., vegetable or canola)

• 2/3 cup (85g) cake flour (or all-purpose, sifted)

• 1/2 tsp vanilla extract

• 1/4 tsp cream of tartar or lemon juice (to stabilize egg whites)

• Pinch of salt

For the “Cloud” Filling:

• 1 cup (240ml) heavy whipping cream

• 1/3 cup (40g) powdered sugar (adjust to taste)

• 1 tsp vanilla extract

• Optional: 1 tsp unflavored gelatin + 2 tbsp water (to stabilize)

Optional Toppings:

• Fresh berries

• Shaved white chocolate

• Edible flowers

• Powdered sugar dusting

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👩‍🍳 Instructions

1. Make the Sponge Cake

1. Preheat oven to 325°F (160°C). Line an 8-inch round cake pan with parchment (do not grease the sides).

2. In a bowl, whisk egg yolks, sugar (half), milk, oil, and vanilla until smooth.

3. Sift in flour and mix gently until just combined.

4. In a separate clean bowl, beat egg whites with cream of tartar and a pinch of salt until soft peaks form. Slowly add the remaining sugar and continue beating until stiff peaks form.

5. Gently fold the meringue into the yolk mixture in three parts.

6. Pour into prepared pan and smooth the top. Tap gently to remove air bubbles.

7. Bake for 30–35 minutes, or until the top is golden and springs back when touched.

8. Cool upside down on a wire rack (if possible) to prevent sinking.

2. Make the Cloud Cream Filling

1. If using gelatin, bloom it in water and microwave for 10 seconds to dissolve.

2. Whip the cream, sugar, and vanilla until soft peaks form.

3. Add the cooled gelatin (if using) and whip to medium-firm peaks.

4. Chill until ready to use.

3. Assemble the Cloud Cake

1. Slice sponge cake into 2 layers once cooled.

2. Spread or pipe the cloud cream between layers and on top.

3. Chill for 1–2 hours to let everything set.

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🌸 To Serve

• Garnish with berries or dust with powdered sugar.

• Serve cold. Each bite should feel like you’re eating a soft cloud!

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Would you like a chocolate version, a no-bake version, or a Japanese-style soufflé cloud cake?