Light Fluffy Cloud Cake (Printer-Friendly Version)
An airy cake with a golden crust and creamy, whipped center, ideal for elegant gatherings and everyday treats.
# Required Ingredients:
→ Meringue
01 -
4 large egg whites
02 -
1/4 teaspoon cream of tartar
03 -
150 grams granulated sugar
→ Batter
04 -
3 large whole eggs
05 -
100 grams cake flour, sifted
06 -
1/2 teaspoon baking powder
07 -
1 teaspoon vanilla extract
→ Filling and Garnish
08 -
240 milliliters heavy whipping cream
09 -
30 grams powdered sugar
10 -
1/2 teaspoon vanilla extract
11 -
Fresh berries (optional)
# Step-by-Step Instructions:
01 -
Beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks develop.
02 -
In a separate bowl, whisk whole eggs with vanilla extract. Gently fold into the meringue along with sifted cake flour and baking powder, taking care to maintain airiness.
03 -
Pour batter into a lined round cake pan and bake at 165°C for 30-35 minutes until golden brown and springy to touch.
04 -
Allow the cake to cool completely, then carefully scoop out the center, leaving a shell to hold the filling.
05 -
Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
06 -
Fill the hollowed center with whipped cream, smooth the surface, dust with powdered sugar, and garnish with fresh berries if desired.
# Handy Cooking Tips:
01 -
For the best texture, serve chilled. Store leftovers in an airtight container refrigerated up to 3 days; avoid freezing to prevent separation.
02 -
Stabilized whipped cream or mascarpone-based fillings improve structure and maintain airy softness.