Description
Light & Fluffy Cloud Cake is a delicate, airy dessert perfect for any occasion. Made with whipped egg whites and a tender crumb, this cake achieves a cloud-like texture that’s both moist and melt-in-your-mouth. It features simple ingredients combined to create a sweet, vanilla-flavored treat topped with a smooth powdered sugar frosting.
Ingredients
Scale
Dry Ingredients
- 1 cup cake flour
- 1 cup granulated sugar
- 2 tsp baking powder
Wet Ingredients
- 4 egg whites
- 1/2 cup whole milk (or non-dairy alternative)
- 1 tsp pure vanilla extract
- 1/4 cup unsalted butter, melted
Frosting
- 1 cup powdered sugar
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the cake flour, baking powder, and granulated sugar until well combined. Set aside.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites using an electric mixer until stiff peaks form. This step is crucial to achieve the light and airy texture of the cake.
- Combine Wet Ingredients and Dry Mix: In another bowl, blend the whole milk, melted unsalted butter, and vanilla extract until smooth. Gradually add this wet mixture into the dry ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Whipped Egg Whites: Carefully fold the whipped egg whites into the batter using a spatula. Do this gently to maintain the fluffiness and avoid deflating the egg whites.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes or until the cakes turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Frost: Remove cakes from the oven and let them cool completely in the pans on wire racks. Once cooled, dust with powdered sugar or frost as desired before serving.
Notes
- For a dairy-free option, substitute whole milk with almond or oat milk and use vegan butter alternatives.
- Ensure the egg whites are whipped to stiff peaks to get the best fluffy texture.
- Do not overmix once the egg whites are folded in to keep the cake light.
- Use cake flour for the finest texture; all-purpose flour can be substituted but will yield a denser cake.
- This cake pairs beautifully with fresh berries or a light fruit compote.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 210 kcal
- Sugar: 20 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: cloud cake, fluffy cake, light cake, airy dessert, vanilla cake, easy cake recipe
