A Cloud Cake is as dreamy as it sounds—light, airy, and often subtly sweet. There are a few different interpretations (Japanese-style, mousse-based, angel food variants), but here’s a classic and approachable Vanilla Cloud Cake recipe: a pillowy-soft sponge layered with whipped cream that melts in your mouth.
☁️ Vanilla Cloud Cake
🧁 Light Sponge Cake Base
Ingredients:
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6 large eggs, separated
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¾ cup granulated sugar, divided
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½ cup cake flour (or all-purpose, sifted)
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¼ tsp cream of tartar or lemon juice (for egg whites)
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1 tsp vanilla extract
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Pinch of salt
🥣 Whipped Cream Layer
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1½ cups heavy cream, cold
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2–3 tbsp powdered sugar
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1 tsp vanilla extract
(Optional: add lemon zest, or fold in mascarpone or yogurt for a tangy variation)
🔪 Instructions:
1. Prepare oven and pan:
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Preheat to 325°F (165°C).
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Line the bottom of a 9-inch round springform or regular cake pan with parchment. Do not grease the sides—you want the batter to cling and rise.
2. Make the sponge:
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Whip the egg whites with cream of tartar and a pinch of salt until soft peaks form.
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Gradually add half the sugar (about 6 tbsp), whipping until glossy stiff peaks form.
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In a separate bowl, beat egg yolks with remaining sugar until pale and thick.
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Mix in vanilla, then gently fold in sifted flour.
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Fold in the whipped egg whites in thirds, being gentle to keep it airy.
3. Bake:
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Pour into the pan, smooth the top, and bake for 30–35 minutes, or until golden and springy to the touch.
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Let cool upside down if possible (on a rack or with pan edges elevated) to prevent collapse.
4. Make whipped cream:
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Whip cream, powdered sugar, and vanilla until soft peaks form.
5. Assemble:
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Slice the cake into 2 or 3 layers once fully cooled.
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Spread whipped cream between layers and on top. Optionally, dust with powdered sugar or top with berries.
🍓 Variations:
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Lemon Cloud Cake: Add lemon zest and a lemon curd layer.
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Chocolate Cloud Cake: Add 2 tbsp cocoa powder to sponge and top with chocolate whipped cream.
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No-bake Cloud Cake: Use a mousse or chiffon base with gelatin.