Light & Fluffy Cloud Cake

I love making Light & Fluffy Cloud Cake because it’s the perfect balance of lightness and flavor. This cake is incredibly soft, airy, and melts in your mouth with every bite. The texture is like a cloud—delicate and fluffy—making it feel almost weightless. Whether served as a simple dessert or dressed up with fresh berries and whipped cream, this cake is always a hit!

Why I’ll Love This Recipe

I enjoy how light and airy this cake is compared to traditional cakes. It’s almost like a cross between a sponge cake and angel food cake, giving it that melt-in-your-mouth quality. The subtle sweetness and airy texture make it a perfect base for toppings or just as it is. It’s a versatile, easy-to-make dessert that’s perfect for any occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 5 large eggs, separated

• 1/2 cup vegetable oil

• 1/2 cup water

• 1 teaspoon vanilla extract

• 1/4 teaspoon cream of tartar

• 1/4 cup powdered sugar (for dusting)

Directions

1. Preheat the Oven:

   • Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

2. Prepare the Dry Ingredients:

   • In a large bowl, I sift together the flour, granulated sugar, baking powder, and salt. This ensures the cake is light and airy.

3. Mix the Wet Ingredients:

   • In a separate bowl, I beat the egg yolks with vegetable oil, water, and vanilla extract until smooth and fully combined.

4. Combine the Wet and Dry Ingredients:

   • I add the egg yolk mixture to the dry ingredients and mix until just combined. This forms a smooth batter, but be careful not to overmix.

5. Beat the Egg Whites:

   • In another bowl, I beat the egg whites and cream of tartar with an electric mixer on high speed until stiff peaks form. The egg whites should hold their shape when you lift the beater.

6. Fold the Egg Whites into the Batter:

   • I gently fold the beaten egg whites into the batter in batches. I start by adding a small portion of the egg whites to lighten the batter, then gradually fold in the rest, being careful not to deflate the egg whites.

7. Bake the Cake:

   • I pour the batter into the prepared cake pan and bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

8. Cool the Cake:

   • Once baked, I remove the cake from the oven and let it cool in the pan for 10 minutes. Then, I transfer it to a wire rack to cool completely.

9. Serve:

   • Once cooled, I dust the top of the cake with powdered sugar for a simple and elegant finish. For extra flavor, I can serve it with fresh berries, whipped cream, or a drizzle of chocolate sauce.

Servings and Timing

This recipe makes about 8-10 servings. Prep time is about 10-15 minutes, with bake time of 25-30 minutes, making it a quick and easy dessert to prepare.

Variations

I like to change it up by:

• Adding a teaspoon of lemon zest or orange zest to the batter for a citrus twist.

• Topping the cake with fresh whipped cream and strawberries for a light, summery dessert.

• Mixing in a few teaspoons of cocoa powder for a subtle chocolate flavor.

• Drizzling the finished cake with a light syrup or glaze for extra sweetness.

Storage / Reheating

I store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, I can refrigerate it for up to a week. I don’t recommend reheating the cake, as it’s best enjoyed fresh and fluffy.

FAQs

1. Can I use a different type of oil?
Yes, you can substitute vegetable oil with canola oil or any mild-flavored oil. Just be sure to use a neutral oil for the best flavor.

2. Can I make this cake in advance?
Yes! This cake can be made ahead of time. It’s best enjoyed fresh, but you can prepare it a day in advance and store it tightly covered.

3. Can I use a different flour?
While all-purpose flour works best for this recipe, you could use cake flour for an even lighter texture. If you’re gluten-free, you could experiment with a gluten-free flour blend, though the texture may change slightly.

4. Can I use egg substitutes?
You can try using egg substitutes such as aquafaba (the liquid from canned chickpeas) for the egg whites, though the texture might vary. For the yolks, you can use egg replacers designed for baking, but the flavor and texture might change.

5. How can I make the cake even fluffier?
To achieve the lightest texture, be sure to fold the beaten egg whites gently into the batter to retain their volume. Also, avoid overmixing the batter after adding the egg whites.

Conclusion

Light & Fluffy Cloud Cake is a dreamy, delicate dessert that’s perfect for any occasion. Its soft, airy texture and subtle sweetness make it a refreshing treat, and it’s easy to customize with your favorite toppings. Whether served plain or with fresh fruit, whipped cream, or a drizzle of syrup, this cake is sure to impress and satisfy every sweet tooth!