Here’s a delicate, airy, and soft Cloud Cake — light as a cloud and perfect for a fancy dessert or afternoon tea
Cloud Cake (Light & Fluffy)
Ingredients (8-inch round cake)
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6 large eggs, separated
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1 cup granulated sugar, divided
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½ cup all-purpose flour, sifted
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¼ cup cornstarch
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½ tsp cream of tartar (optional, for stability)
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1 tsp vanilla extract
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Pinch of salt
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Powdered sugar for dusting
🔹 Instructions
1️⃣ Preheat & Prep
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Preheat oven to 160°C (320°F).
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Grease and line an 8-inch round cake pan, or use parchment paper at the bottom only (sides ungreased for better rise).
2️⃣ Whip Egg Whites
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In a clean bowl, beat egg whites with cream of tartar and a pinch of salt until foamy.
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Gradually add half the sugar (½ cup) and beat until stiff, glossy peaks form.
3️⃣ Mix Yolks
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In another bowl, beat egg yolks with remaining ½ cup sugar until pale and thick.
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Stir in vanilla extract.
4️⃣ Combine Dry Ingredients
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Sift flour and cornstarch together.
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Gently fold flour into egg yolk mixture.
5️⃣ Fold in Whites
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Carefully fold ¼ of the egg whites into yolk mixture to lighten it.
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Then fold in the remaining whites gently, maintaining as much air as possible.
6️⃣ Bake
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Pour batter into prepared pan.
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Bake 35–40 minutes until top is golden and a toothpick comes out clean.
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Avoid opening oven during baking.
7️⃣ Cool & Serve
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Let cool upside down in pan (optional) for extra fluffiness.
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Dust with powdered sugar before serving.
Tips for Fluffy Cloud Cake
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Fold gently to keep the air in — do not overmix.
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Room temperature eggs whip better.
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Avoid greasing sides if you want the cake to rise tall.