Here’s a detailed, step-by-step Cloud Cake recipe—soft, airy, and melt-in-your-mouth, just like a sweet cloud. This version is inspired by chiffon and Japanese sponge techniques to give you the best balance of fluffiness and moisture.

☁️ Ultimate Cloud Cake Recipe (Light & Fluffy)

🧁 Overview

This cloud cake is incredibly soft, delicate, and slightly jiggly when fresh. It uses whipped egg whites (meringue) to create that signature airy texture, while egg yolks and oil keep it moist and tender. Perfect for tea time, birthdays, or when you want a dessert that feels light instead of heavy.

🛒 Ingredients

For the Cake:

5 large eggs (separated into yolks and whites)
100 g (½ cup) granulated sugar (divided)
60 ml (¼ cup) milk (room temperature)
50 ml (¼ cup) neutral oil (vegetable or sunflower)
90 g (¾ cup) cake flour (or all-purpose flour sifted well)
1 tsp vanilla extract
¼ tsp salt
½ tsp cream of tartar (or 1 tsp lemon juice)

Optional Toppings:

Whipped cream
Fresh fruits (strawberries, mango, blueberries)
Powdered sugar

🍽️ Equipment

Mixing bowls (2 large)
Electric hand mixer or stand mixer
Sifter
Spatula
7–8 inch round cake pan (preferably with removable bottom)
Oven

🔥 Step-by-Step Instructions

Step 1: Prepare the Pan and Oven

Preheat your oven to 160°C (320°F).
Do NOT grease the sides of the pan (this helps the cake climb and stay fluffy).
Line only the bottom with parchment paper.

Step 2: Prepare the Egg Yolk Mixture

In a bowl, whisk the egg yolks with 20 g sugar until slightly pale.
Add milk, oil, and vanilla extract.
Mix until smooth and well combined.
Sift in the flour and salt.
Gently whisk until you get a smooth batter with no lumps.

💡 Tip: Don’t overmix—just combine until smooth.

Step 3: Make the Meringue (Key to Fluffiness)

In a clean, dry bowl, add egg whites.
Beat on medium speed until foamy.
Add cream of tartar (or lemon juice).
Gradually add the remaining 80 g sugar in 3 parts while beating.
Continue beating until soft to medium peaks form.

💡 What to look for: When you lift the whisk, the peak should gently fold over (not stiff and dry).

Step 4: Fold the Batter

Add ⅓ of the meringue into the yolk batter.
Mix gently to lighten the mixture.
Add the remaining meringue in 2 parts.
Use a spatula and fold carefully using a cut-and-fold motion.

⚠️ Important:

Do NOT stir aggressively.
Preserve as much air as possible.

Step 5: Pour and Tap

Pour the batter into the cake pan.
Gently tap the pan once or twice to remove large air bubbles.

Step 6: Bake with Steam (Optional but Recommended)

Place the cake pan inside a larger tray filled with hot water (water bath method).
Bake for 50–60 minutes.

💡 This prevents cracking and keeps the texture soft and moist.

Step 7: Cooling the Cake

Once baked, remove from oven.
Immediately invert the cake (turn it upside down) to prevent collapsing.
Let it cool completely before removing from the pan.

🎂 Serving Suggestions

Dust with powdered sugar for a simple look
Add whipped cream and fresh fruits for a light dessert
Layer with cream to turn it into a celebration cake

🧠 Tips for Perfect Cloud Cake

1. Room Temperature Ingredients

Cold eggs don’t whip as well. Let them sit out for 15–20 minutes.

2. Clean Bowl for Egg Whites

Any oil or yolk can ruin your meringue. Make sure the bowl is completely clean and dry.

3. Don’t Overbeat Meringue

Overbeaten egg whites become dry and hard to fold, leading to a dense cake.

4. Fold Gently

This is the most important step. Rough mixing = flat cake.

5. Bake at Low Temperature

High heat can cause cracking or collapse.

🍓 Flavor Variations

Chocolate Cloud Cake

Replace 15 g flour with cocoa powder.

Lemon Cloud Cake

Add 1 tbsp lemon zest + 1 tbsp lemon juice.

Coffee Cloud Cake

Add 1 tsp instant coffee dissolved in milk.

❌ Common Mistakes to Avoid

Cake collapsed after baking → meringue over/under mixed
Dense texture → overmixing during folding
Cracked top → oven too hot
Rubbery texture → overbaking

⏱️ Time & Nutrition (Approx.)

Prep Time: 20 minutes
Bake Time: 50–60 minutes
Total Time: ~1 hour 20 minutes

Calories (per slice): ~150–180 kcal (without toppings)

☁️ Final Thoughts

This cloud cake is all about technique over complexity. With just a few basic ingredients, you can create something that feels elegant, soft, and bakery-quality. Once you master the meringue and folding method, you can experiment with endless flavors and styles.

If you want, I can also give you:

a 3-ingredient cloud cake
a no-oven (steamed) version
or a bakery-style decorated cloud cake design guide 🎂