Fluffy Cloud Cake

Fluffy Cloud Cake

Here’s a detailed recipe for making a Fluffy Cloud Cake, a light and airy dessert that’s perfect for any occasion:

Fluffy Cloud Cake Recipe


For the Cake:

  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar, divided
  • ½ teaspoon salt
  • 1 ½ cups (350ml) egg whites (about 10-12 large eggs), at room temperature
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)

For the Whipped Cream Topping:

  • 2 cups (480ml) heavy whipping cream
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract

Optional Decorations:

  • Fresh berries (strawberries, raspberries, blueberries)
  • Edible flowers
  • Mint leaves


1. Prepare the Cake:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Have an ungreased 10-inch tube pan ready (angel food cake pan).
  2. Mix Dry Ingredients: In a medium bowl, sift together the flour, ¾ cup (150g) of the granulated sugar, and salt. Set aside.
  3. Beat Egg Whites: In a large mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining ¾ cup (150g) of granulated sugar, about 2 tablespoons at a time, beating on high speed until stiff, glossy peaks form. This process can take about 5-7 minutes.
  4. Add Extracts: Gently fold in the vanilla extract and almond extract (if using) with a spatula.
  5. Fold in Dry Ingredients: Sift the flour mixture over the beaten egg whites, about ¼ cup at a time, and gently fold in with a spatula just until blended. Be careful not to deflate the egg whites.
  6. Transfer to Pan: Spoon the batter into the ungreased tube pan and smooth the top with a spatula.

  1. Bake: Bake in the preheated oven for 36-41 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  2. Cool: Immediately invert the pan onto a wire rack. If your pan has legs, use them; if not, invert the pan over the neck of a bottle or a funnel to cool completely, about 1 hour.
  3. Remove from Pan: Once cooled, run a knife around the edges of the pan and the center tube to loosen the cake. Carefully remove the cake from the pan.

2. Prepare the Whipped Cream Topping:

  1. Chill Equipment: Chill a mixing bowl and beaters in the freezer for about 10 minutes.
  2. Beat Cream: Pour the heavy whipping cream into the chilled bowl and beat on medium speed until it begins to thicken. Add the powdered sugar and vanilla extract.
  3. Whip to Stiff Peaks: Continue to beat until stiff peaks form. Be careful not to overbeat, or the cream will turn into butter.

3. Assemble the Cake:

  1. Top with Whipped Cream: Spread the whipped cream evenly over the top and sides of the cooled cake.
  2. Decorate: Decorate with fresh berries, edible flowers, and mint leaves as desired.
  3. Serve: Slice and serve immediately. Store any leftovers in the refrigerator.

Enjoy your Fluffy Cloud Cake! This delicate and light dessert is sure to be a hit at any gathering.

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