Here’s a delightful recipe for a fluffy cloud cake, a light and airy dessert that melts in your mouth. This recipe includes a soft sponge cake and a creamy whipped topping.
Fluffy Cloud Cake Recipe
Ingredients
For the Sponge Cake:
- 4 large eggs, separated
- 1 cup (200g) granulated sugar
- 1 cup (120g) cake flour, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (60ml) milk
- 1/4 cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)
For the Whipped Topping:
- 1 cup (240ml) heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the Sponge Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch (20cm) round cake pan with parchment paper. Do not grease the sides of the pan.
- Prepare the Batter:
- In a large mixing bowl, whisk together the egg yolks and half of the sugar (1/2 cup) until the mixture is pale and thick.
- Add the milk, vegetable oil, and vanilla extract to the egg yolk mixture and whisk until well combined.
- Sift the cake flour, baking powder, and salt into the egg yolk mixture. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Beat the Egg Whites:
- In a separate clean bowl, beat the egg whites until frothy. Add the cream of tartar if using. Gradually add the remaining 1/2 cup of sugar while continuing to beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the egg yolk batter in three additions, being careful not to deflate the mixture.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top. Tap the pan gently on the counter to remove any large air bubbles.
- 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.
- Once baked, remove the cake from the oven and immediately invert the pan onto a wire rack to cool completely. This helps prevent the cake from collapsing.
For the Whipped Topping:
- Whip the Cream:
- In a large mixing bowl, combine the chilled heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form. Be careful not to overbeat, as the cream can turn into butter.
Assembly:
- Assemble the Cake:
- Once the cake has cooled completely, run a knife around the edges to release it from the pan.
- Place the cake on a serving platter.
- Spread the whipped cream evenly over the top and sides of the cake, creating a fluffy “cloud” effect.
- Serve:
- Serve the fluffy cloud cake immediately or refrigerate it for up to 2 days. Enjoy!
Feel free to decorate the cake with fresh fruit, edible flowers, or a dusting of powdered sugar for an extra touch. Enjoy your light and airy fluffy cloud cake!
