cloud cake – Recipe

A “Cloud Cake” typically refers to a light, airy, and fluffy dessert—like eating a sweet cloud! There are several variations around the world (e.g., Japanese-style, mousse-based, or whipped cream layered cakes), but here’s a popular and approachable version of a Vanilla Cloud Cake that lives up to its dreamy name:

☁️ Vanilla Cloud Cake Recipe

Soft, pillowy sponge with whipped cream layers

🧁 Ingredients:

For the Sponge Cake:

5 large eggs (room temperature)
120 g (½ cup + 1 tbsp) granulated sugar
100 g (¾ cup) cake flour (or sifted all-purpose flour)
2 tbsp vegetable oil
2 tbsp milk (room temp)
1 tsp vanilla extract
Pinch of salt

For the Whipped Cream Frosting:

2 cups heavy cream (cold)
4 tbsp powdered sugar (adjust to taste)
1 tsp vanilla extract

🔪 Instructions:

1. Prepare and preheat:

Preheat oven to 325°F (160°C).
Line the bottom of a springform or round 8-inch pan with parchment (do not grease sides).

2. Make the sponge batter:

Separate the egg whites and yolks into two large bowls.
Whisk yolks with ½ the sugar until pale. Add oil, milk, and vanilla. Sift in flour and salt; fold gently.
In a clean bowl, beat the egg whites until foamy, then gradually add remaining sugar and beat to stiff peaks.
Gently fold the meringue into the yolk batter in 3 parts—don’t deflate it.

3. Bake:

Pour batter into the pan. Tap gently to remove large bubbles.
Bake for 35–40 minutes, or until top is lightly golden and springs back when touched.
Let cool upside down on a wire rack (to prevent collapsing).

4. Whip the cream:

In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Don’t overwhip.

5. Assemble the cake:

Once the sponge is completely cool, slice into 2 or 3 layers.
Spread whipped cream between each layer and on top. You can keep the sides “naked” or fully frosted.
Chill for at least 2 hours before serving for best texture.

🌸 Optional Variations:

Add fresh strawberries or mango between layers.
Flavor the sponge with lemon zest, almond, or matcha.
Make it chocolate by replacing 2 tbsp flour with unsweetened cocoa powder.

Would you like a chocolate cloud cake, a no-bake mousse cloud cake, or even a Japanese-style soufflé cloud cake? I can guide you through those too!