Soft and Dreamy Cloud Cake Recipe
Light, airy, and melt-in-your-mouth, this cloud cake is the perfect delicate treat for any occasion.
Equipment
- Stand or hand mixer with whisk attachment
- 8 or 9-inch tube or springform pan
- Mixing bowls
- Spatula
- Sifter or fine mesh sieve
Ingredients
- 6 large egg whites room temperature
- 1/2 teaspoon cream of tartar
- 3/4 cup granulated sugar superfine if possible
- 1/2 teaspoon vanilla extract
- 1/2 cup cake flour sifted
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F. Do not grease the pan.
- In a clean, dry mixing bowl, whip the egg whites until foamy.
- Add cream of tartar and continue whipping until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, while whipping until stiff, glossy peaks form.
- Gently mix in vanilla extract.
- Sift together the cake flour and salt, then gradually fold into the egg white mixture using a spatula.
- Pour the batter into an ungreased 8 or 9-inch tube or springform pan. Smooth the top gently.
- Bake for 35 to 40 minutes until the cake is golden and springs back when lightly touched.
- Invert the pan and let the cake cool completely upside down to prevent collapsing.
- Once cooled, run a knife along the edges and release the cake.
- Decorate as desired with whipped cream, powdered sugar, or fresh fruit.
Notes
Make sure your mixing bowl and utensils are completely clean and grease-free before whipping egg whites.
For a citrus twist, add 1 tablespoon of lemon zest to the batter.
Store leftovers in an airtight container at room temperature for one day or refrigerate for up to three days.