Table of Contents
Table of Contents
Introduction
I remember the first time I attempted to make a cloud cake recipe in my Madison kitchen – it was a complete disaster! The batter looked more like pancake mix than anything resembling cake, and I was convinced I’d wasted perfectly good ingredients. But when I pulled that golden, risen beauty from the oven, I understood why everyone was talking about this magical dessert. Hi, I’m Alice Thompson from DeliciousAvors.com, and today I’m sharing my foolproof cloud cake recipe that’ll have you floating on cloud nine with every bite.
Cloud cake recipes have taken the baking world by storm, and for good reason. This incredibly light, airy dessert earns its name from its cloud-like texture that literally melts in your mouth. Unlike traditional cakes that rely on butter and heavy ingredients, cloud cake recipes use whipped egg whites and minimal flour to create an almost weightless dessert that’s surprisingly satisfying. Whether you’re hosting a dinner party or simply treating yourself to something special, this recipe delivers restaurant-quality results with simple pantry ingredients.
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Cloud Cake Recipe: 5 Simple Steps for Ultimate Results
- Total Time: PT1H0M
- Yield: 8 servings
Description
Light, fluffy cloud cake that melts in your mouth with simple ingredients
Ingredients
4 large eggs, separated
1/2 cup granulated sugar, divided
1 cup Greek yogurt
1/3 cup sweetened condensed milk
1 tsp vanilla extract
2 tbsp cornstarch
Zest of 1 lemon
Powdered sugar for dusting
Instructions
Step 1: Preheat oven to 325°F and line 8-inch springform pan with parchment
Step 2: Separate eggs into two clean bowls
Step 3: Mix egg yolks with 1/4 cup sugar, yogurt, condensed milk, vanilla, and lemon zest
Step 4: Whisk egg whites until foamy, gradually add remaining sugar until stiff peaks form
Step 5: Gently fold 1/3 of whites into yolk mixture, then fold in remaining whites
Step 6: Fold in cornstarch gently
Step 7: Pour into prepared pan and bake in water bath for 45 minutes
Step 8: Cool completely before removing from pan
Step 9: Dust with powdered sugar before serving
Notes
Use room temperature eggs for best results
Make sure bowl and beaters are completely clean for whipping whites
Don’t open oven door during first 30 minutes of baking
Cake tastes even better the next day
- Prep Time: PT0H15M
- Cook Time: PT0H45M
- Category: Dessert
- Method: Baking
- Cuisine: American
What Makes Cloud Cake So Special
The Science Behind the Fluffiness
The secret to a perfect cloud cake recipe lies in understanding the science of egg whites and how they create that signature airy texture. When you whip egg whites to stiff peaks, you’re incorporating thousands of tiny air bubbles that expand during baking. This technique transforms simple ingredients into something extraordinary – a cake so light it practically floats off your plate.
The key difference between cloud cake and traditional sponge cakes is the minimal use of flour and the complete absence of butter or oil in most recipes. Instead, cloud cake relies on the protein structure of eggs, combined with ingredients like Greek yogurt or condensed milk, to create moisture and richness without weighing down the delicate texture.
Why Cloud Cake Differs from Angel Food Cake
Many people wonder about the difference between cloud cake and angel food cake, and while they’re similar, there are important distinctions. Angel food cake uses flour as a structural component, while most cloud cake recipes are completely flourless. This makes cloud cake naturally gluten-free and gives it an even lighter, more meringue-like texture. Additionally, it often incorporates dairy products like Greek yogurt or condensed milk, which angel food cake typically avoids.
Essential Ingredients for Perfect Cloud Cake
The Foundation: Eggs and Dairy
The foundation of any successful cloud cake recipe starts with room-temperature eggs – both yolks and whites serve distinct purposes. The yolks provide richness and binding, while the whites create the airy lift that makes cloud cake so special. I always use large eggs at room temperature because they whip up more easily and create better volume.
Greek yogurt is my secret weapon for adding moisture and a subtle tangy flavor that balances the sweetness perfectly. Full-fat Greek yogurt works best because it provides the richness you need without making the cake heavy. Some recipes use condensed milk instead, which adds both sweetness and moisture in one ingredient.
Sweeteners and Flavorings
Most cloud cake recipes use granulated sugar for sweetness, but the magic happens when you divide it between the egg yolks and whites. I typically use about 1/3 cup of sugar mixed with the yolks and another 1/3 cup gradually added to the whipping whites. This creates the perfect balance of sweetness and helps stabilize the meringue.
For flavoring, vanilla extract is classic, but lemon zest adds a bright, fresh note that complements the light texture beautifully. I’ve also experimented with almond extract and even a touch of orange zest – the possibilities are endless when you have this versatile base recipe.
Mastering the Cloud Cake Technique
The Art of Whipping Egg Whites
Success with any cloud cake recipe depends on properly whipping your egg whites, and there are several crucial tips to ensure perfect results every time. First, make sure your bowl and beaters are completely clean and dry – even a tiny bit of grease can prevent the whites from whipping properly. I always wipe down my bowl with a bit of lemon juice to be absolutely sure.
Start whipping the egg whites on medium speed until they become foamy, then gradually increase to high speed. Add your sugar slowly, about a tablespoon at a time, allowing each addition to be fully incorporated before adding more. The whites are ready when they hold stiff, glossy peaks that don’t collapse when you lift the beaters.
The Gentle Fold: Preserving the Air
The most critical step in any cloud cake recipe is folding the whipped whites into the base mixture without deflating them. I use a large rubber spatula and work in thirds – first folding in about 1/3 of the whites to lighten the base mixture, then gently folding in the remaining whites in two additions.
Use a cutting and folding motion, rotating the bowl as you work. Don’t worry if you can still see a few streaks of white – it’s better to undermix slightly than to deflate all those precious air bubbles. The entire folding process should take no more than 30-45 seconds.
Baking and Serving Your Cloud Cake
Temperature and Timing Secrets
Most cloud cake recipes benefit from baking at a lower temperature than traditional cakes – usually around 325°F (160°C). This gentle heat allows the cake to rise slowly and evenly without cracking or deflating. I always bake my cake in a water bath, which provides even more gentle, moist heat and helps prevent the top from becoming too brown.
The baking time varies depending on your recipe and pan size, but typically ranges from 45 minutes to an hour. The cake is done when it springs back lightly when touched and has pulled slightly away from the sides of the pan. Don’t open the oven door during the first 30 minutes of baking – the temperature change can cause the delicate structure to collapse.
Cooling and Storage Tips
Proper cooling is essential for maintaining the cloud cake’s texture. Let the cake cool completely in the pan before attempting to remove it – this can take 2-3 hours. Once cooled, cake can be stored in the refrigerator for up to 4 days, and many people say it actually tastes better the next day as the flavors meld together.
For serving, I like to dust the top with powdered sugar and serve with fresh berries or a dollop of whipped cream. The clean, light flavor of cloud cake makes it the perfect canvas for seasonal fruits or a simple drizzle of honey.
FAQ
Is cloud cake the same as angel food cake?
While both cakes are light and airy, cloud cake differs from angel food cake in several key ways. It is typically flourless or uses minimal flour, while angel food cake contains cake flour as a structural component. Cloud cake also often includes dairy products like Greek yogurt or condensed milk, giving it a richer flavor and slightly denser texture than angel food cake.
What was Queen Elizabeth’s favorite cake?
Queen Elizabeth II’s favorite cake was actually chocolate biscuit cake, not cloud cake. This no-bake chocolate cake made with Rich Tea biscuits was her preferred dessert, and she would reportedly eat it daily until it was completely finished. However, there’s also a Canadian cake called “Queen Elizabeth Cake” that’s a date cake with coconut topping, named in honor of her coronation.
Why is it called a cloud cake?
Cloud cake gets its name from its incredibly light, airy texture that resembles a cloud. The cake achieves this texture through whipped egg whites that create thousands of tiny air bubbles throughout the batter. When baked, these air bubbles expand, creating a cake so light and fluffy it practically floats off your plate, just like a cloud.
What are the 4 ingredients in magic cake?
Magic cake, which is similar to cloud cake, uses four basic ingredients: eggs, flour, sugar, and milk. The “magic” happens during baking when these ingredients separate into three distinct layers – a firm bottom layer, a creamy middle, and a light sponge top. However, traditional cloud cake recipes often use different ingredients like Greek yogurt and condensed milk instead of flour and regular milk.
conclusion
Creating the perfect cloud cake recipe might seem intimidating at first, but with these techniques and tips, you’ll be making bakery-quality desserts in your own kitchen. The key is patience with the egg whites and gentle handling throughout the process. Once you master this technique, you’ll find yourself making cloud cake for every special occasion – and probably a few regular Tuesday nights too! Remember, baking is about experimenting and having fun, so don’t be afraid to try different flavor combinations and make this cloud cake recipe your own.
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