Light Fluffy Cloud Cake

This Light and Fluffy Cloud Cake captures the essence of a delicate dessert with its ethereal sponge and creamy center. It’s a perfect cake for those moments when you want something light yet indulgent, with a beautiful golden top and a melt-in-your-mouth texture that feels as soft as a cloud. Whether it’s a brunch treat, a birthday centerpiece, or a quiet afternoon with coffee, this cake always brings a smile and invites a second slice.

I first made this cake for a family gathering and everyone was amazed by how light yet flavorful it was. Now it’s a requested recipe whenever someone needs a special dessert that looks impressive but is easy to make.

Ingredients

• Egg whites: essential for creating the airy lift that defines the cake’s cloud-like texture. Select very fresh eggs for best volume
• Sugar: adds sweetness and also stabilizes the beaten egg whites so they hold their shape
• Cream of tartar: helps maintain the firmness and stability of the egg white foam so the cake rises well
• Cake flour: chosen for its low protein content resulting in a tender, fine crumb
• Baking powder: provides a gentle rise alongside the egg whites to enhance fluffiness
• Whole eggs: add richness and help bind the cake while keeping it tender
• Heavy whipping cream: whipped into the filling for a light yet creamy contrast
• Powdered sugar: sweetens the filling and adds a delicate dusting on top
• Vanilla extract: adds warmth and flavor depth with a subtle sweetness
• Fresh berries: optional as a bright and fresh garnish that adds color and a light tartness

Step-by-Step Instructions

Whip It Right:

Begin by beating the egg whites with cream of tartar on medium speed until soft peaks form. Gradually add the sugar a spoonful at a time while continuing to beat until you achieve stiff and glossy peaks. This step is crucial to get the perfect structure for your cake. Be patient and don’t rush.

Fold and Flour:

In another bowl, whisk the whole eggs with vanilla extract until combined. Carefully fold this egg mixture into the meringue using a spatula along with sifted cake flour and baking powder. Use gentle folding motions to avoid deflating the egg whites as this will make the cake less airy.

Bake to Perfection:

Pour the combined batter into a lined round cake pan. Bake at 325 degrees Fahrenheit (165 degrees Celsius) for about 30 to 35 minutes. The cake should be golden on top and spring back slightly when pressed in the center. Avoid opening the oven too early to prevent collapsing.

Cool and Hollow:

Allow the cake to cool fully in the pan before removing. Using a spoon, gently scoop out the center of the cake leaving a shell about half an inch thick. Be careful not to puncture the sides or bottom as this cavity will hold your cream filling.

Creamy Cloud Center:

Whip the heavy cream with powdered sugar and a splash of vanilla extract until it holds stiff peaks. Fill the hollowed center of the cake with this whipped cream and smooth the surface evenly. This cream adds the luscious, light mousse texture that contrasts perfectly with the sponge.

Final Touch:

Dust the top of the filled cake with powdered sugar. For a pretty presentation, garnish with a fresh raspberry or a small sprig of mint. Chill the cake before serving to firm up the whipped cream filling.

Bookmark

I love the whipped cream center the most. It reminds me of the first time I served this cake at a family brunch. My niece took a big bite and closed her eyes in delight saying it really felt like eating a cloud. That moment made baking this cake feel even more special.

Storage Tips

Store any leftovers in an airtight container in the refrigerator. It keeps best when chilled and should be consumed within three days for freshness. Avoid freezing because the cream center tends to break down and become watery after thawing. If you want to prepare ahead, bake the cake shell in advance and fill it just before serving.

Ingredient Substitutions

If you do not have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour per cup with cornstarch to mimic the tenderness of cake flour. For the cream filling, mascarpone cheese can be folded into whipped cream for a richer texture and a slightly tangy flavor. If you prefer a dairy-free option, coconut whipped cream makes a lovely alternative without compromising lightness.

Serving Suggestions

Serve chilled with a side of fresh berry compote to add a bright, juicy contrast to the cake’s sweetness. A light herbal tea like lemon mint or a glass of sparkling rosé also pairs beautifully. For a brunch setting, consider adding some pistachio crumble for a nutty texture that complements the airy softness.

Pro Tips

• Always sift your flour and baking powder before folding to avoid lumps and keep the batter light
• Do not rush folding the egg whites as losing air at this stage will make the cake dense
• Chill the filled cake for at least an hour before serving to let the whipped cream firm up and set beautifully

Common Recipe Questions

→ How do I achieve the perfect airy texture?

Beat egg whites with cream of tartar until stiff, glossy peaks form. Gently fold in sifted flour and baking powder to preserve airiness.

→ What cream filling works best for this cake?

A stabilized whipped cream or mascarpone blend holds shape well, providing a light, mousse-like center without weighing the cake down.

→ Can I add flavors to the filling?

Yes, a touch of vanilla extract or lemon zest brightens the whipped filling without compromising its light texture.

→ How should I store leftovers?

Keep the cake chilled in an airtight container for up to 3 days to maintain the cream’s firmness and cake’s texture.

→ What are good pairings for this cake?

Fresh berry compote, herbal teas, iced coffee, sparkling rosé, or a nutty pistachio crumble complement the delicate flavors beautifully.