☁️ Cloud Cake (Angel Food Style Cake)
Cloud Cake is a light, airy cake that’s almost all whipped egg whites — like biting into a sweet cloud. It’s naturally low in fat but high in fluffiness.
🛒 Ingredients (1 9-inch cake)
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1 cup (120g) cake flour, sifted
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1¼ cups (250g) granulated sugar, divided
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12 large egg whites, room temperature
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1 tsp cream of tartar
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½ tsp salt
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1 tsp vanilla extract
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Optional: zest of 1 lemon or ½ tsp almond extract
🔪 Step-by-Step
1️⃣ Prep
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Preheat oven to 350°F (175°C).
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Use an ungreased 9-inch tube pan (or angel food pan). Do not grease, it helps the cake rise.
2️⃣ Sift & Mix Dry Ingredients
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Sift flour with ¾ cup sugar. Set aside.
3️⃣ Whip Egg Whites
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Beat egg whites, salt, and cream of tartar until soft peaks form.
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Gradually add remaining ½ cup sugar, beating until stiff, glossy peaks form.
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Beat in vanilla and optional zest/extract.
4️⃣ Fold in Flour
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Gently fold flour mixture into whipped egg whites in 3 additions.
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Use a spatula; fold carefully to keep air in the batter.
5️⃣ Bake
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Pour into tube pan, smooth top (don’t grease!).
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Bake 35–40 minutes, until cake is golden and springs back lightly when touched.
6️⃣ Cool
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Invert pan on a bottle or funnel to cool completely (prevents collapse).
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Run a knife around edges before removing.
🍽 Serving Ideas
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Dust with powdered sugar
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Serve with fresh berries and whipped cream
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Drizzle with lemon glaze or chocolate sauce
💡 Tips for Maximum Fluffiness
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Room temperature eggs whip better.
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Fold gently — don’t deflate the whites.
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Never grease the pan before baking.
If you want, I can also give a mini air fryer version of Cloud Cake — it’s surprisingly easy and just as fluffy.
Do you want me to do that version?