Ingredients (One 8-inch / 20 cm round cake)
Egg Base
- 6 large eggs, separated
Egg whites provide structure and lift. Egg yolks add richness and color.
Liquid and Fat
- 60 ml milk (¼ cup)
Adds moisture without heaviness. - 50 ml neutral oil (about 3½ tablespoons)
Use vegetable oil, sunflower oil, or canola oil. Oil keeps the cake soft even after chilling.
Dry Ingredients
- 70 g cake flour (about ½ cup + 1 tablespoon)
Cake flour is important for tenderness. If unavailable, see substitution note below. - 20 g cornstarch (about 2½ tablespoons)
Lightens the texture further. - ¼ teaspoon salt
Sweeteners
- 90 g sugar (about ½ cup), divided
- 30 g for egg yolks
- 60 g for egg whites
Flavoring
- 1 teaspoon vanilla extract
Optional additions: lemon zest, orange zest, or a small amount of almond extract.
Optional Finishing
- Powdered sugar for dusting
- Fresh berries or whipped cream
Equipment Needed
- Two clean mixing bowls (one must be grease-free for egg whites)
- Hand mixer or stand mixer
- Whisk
- Fine mesh sieve
- Rubber spatula
- 8-inch round cake pan
- Parchment paper
- Baking tray for water bath
- Oven
Preparation Steps
Step 1: Prepare the Pan and Oven
- Preheat your oven to 160°C (320°F).
- Line the bottom of the cake pan with parchment paper.
- Do not grease the sides. The batter needs to cling to the pan as it rises.
- Prepare a larger baking tray that your cake pan can sit inside. This will be used for a water bath.
Making the Batter
Step 2: Egg Yolk Mixture
- Place the egg yolks in a large bowl.
- Add 30 g of sugar and whisk until the mixture becomes pale and slightly thick.
- Slowly whisk in the oil until fully combined.
- Add the milk and vanilla extract. Mix gently until smooth.
The mixture should be glossy and fluid, with no visible separation.
Step 3: Add Dry Ingredients
- Sift together the cake flour, cornstarch, and salt.
- Add the dry ingredients to the yolk mixture in two parts.
- Whisk gently until smooth and lump-free.
Do not overmix. Stop as soon as the batter looks smooth.
Making the Meringue
Step 4: Whipping the Egg Whites
- Place egg whites in a completely clean, dry bowl.
- Begin whipping on medium speed until foamy.
- Gradually add the remaining 60 g sugar in three additions.
- Increase speed to medium-high and whip until soft to medium peaks.
Correct peak stage:
- The meringue should hold its shape but curl slightly at the tip.
- It should look glossy, not dry or grainy.
Overwhipped egg whites will cause the cake to crack or collapse.
Folding the Batter
Step 5: Combine Yolks and Meringue
- Add one-third of the meringue into the yolk batter.
- Gently fold using a spatula to lighten the mixture.
- Pour the lightened batter into the remaining meringue.
- Fold slowly and carefully using a bottom-to-top motion.
Important folding tips:
- Do not stir or beat.
- Rotate the bowl as you fold.
- Stop when no white streaks remain.
The finished batter should be airy, smooth, and slightly thick.
Baking the Cloud Cake
Step 6: Prepare Water Bath
- Pour the batter into the prepared cake pan.
- Tap the pan gently on the counter to release large air bubbles.
- Place the cake pan into the larger baking tray.
- Pour hot water into the tray until it reaches halfway up the sides of the cake pan.
The water bath ensures gentle, even baking and prevents cracking.
Step 7: Baking Time
- Bake at 160°C (320°F) for 50 to 60 minutes.
- Do not open the oven during the first 40 minutes.
- The cake is done when:
- The top is lightly golden
- The center jiggles slightly but is not liquid
- A toothpick inserted comes out mostly clean
Cooling the Cake Properly
Step 8: Cooling Process
- Turn off the oven.
- Open the oven door slightly and leave the cake inside for 10 minutes.
- Remove the cake from the water bath.
- Run a thin knife around the edges.
- Let the cake cool completely in the pan.
This slow cooling prevents sudden collapse.
Serving the Cloud Cake
- Dust lightly with powdered sugar.
- Serve plain to enjoy the delicate texture.
- Pair with:
- Fresh berries
- Light whipped cream
- A drizzle of honey or fruit sauce
Slice using a clean, sharp knife. Wipe between cuts for neat slices.
