Description
This cloud cake recipe delivers a light, jiggly, and irresistibly airy dessert made primarily from whipped egg whites. With its melt-in-your-mouth texture and subtle vanilla flavor, it’s the perfect sweet treat for brunch, tea time, or a low-calorie indulgence. Inspired by Japanese and Korean baking styles, this cloud cake is as delicate as a souffle but easier to make.
Ingredients
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4 large egg whites
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1/4 teaspoon cream of tartar
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1/4 cup granulated sugar
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1/4 teaspoon salt
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1/4 cup cake flour (or sifted all-purpose flour)
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1/2 teaspoon vanilla extract
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Powdered sugar (optional, for dusting)
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Fresh fruit or whipped cream (optional for serving)
Instructions
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Preheat your oven to 300°F (150°C). Line a 6-inch round cake pan with parchment paper (do not grease).
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Separate the eggs, placing the whites in a clean, grease-free mixing bowl.
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Beat the egg whites with cream of tartar and salt on medium speed until foamy.
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Gradually add the sugar while beating until stiff, glossy peaks form.
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Sift the flour into the bowl and gently fold it in using a spatula. Add vanilla and continue folding carefully to keep the mixture airy.
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Pour the batter into the prepared cake pan and lightly tap to remove large air bubbles.
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Bake for 30–35 minutes until the top is golden and a toothpick comes out clean.
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Invert the cake (pan upside down) and let it cool completely to prevent deflation.
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Remove, dust with powdered sugar, and serve as is or topped with whipped cream and fruit.
Notes
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Vegan alternative: Substitute egg whites with aquafaba (chickpea brine), though texture may vary slightly.
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Gluten-free option: Use sifted rice flour or a gluten-free baking blend in place of cake flour.
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Flavor variations: Add lemon zest, matcha, or cocoa powder to the batter for a twist.
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Serving suggestion: Serve chilled with fresh berries or a fruit compote for extra freshness.
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Storage tip: Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days. Avoid freezing.
- Prep Time: 15Mim
- Cook Time: 35Mim
- Category: Breakfast, Dessert
- Method: Oven
- Cuisine: Japanese, Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110 kcal
- Sugar: 10g
- Sodium: 65mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: cloud cake, cloud cake recipe, Japanese souffle cake, fluffy cake, airy cake dessert, jiggly cake, egg white cake, low-calorie cake