Cloud Cake Recipe: 5 Amazing Ways You Need To Know Now
Discover 5 amazing cloud cake recipe techniques you need to master today! Learn fluffy, light baking secrets that transform ordinary cakes. Try now!
Ingredients
- 8 large 8egg whites
- 4 large egg yolks
- 1 cup superfine sugar ( (divided))
- 3/4 cup cake flour
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup water
Instructions
Pre-Baking Preparation
- Preheat oven to 325°F (163°C) and position rack in lower third of oven.
- Sift cake flour twice with salt to remove lumps and aerate thoroughly.
- Remove eggs from refrigerator 30 minutes before baking to bring to room temperature.
- Carefully separate egg whites from yolks, ensuring no yolk gets into whites.
- Prepare 10-inch ungreased tube pan (do not grease).
Mixing the Batter
- In a clean bowl, beat egg whites on medium speed until foamy.
- Add cream of tartar and continue beating.
- Gradually add 1/2 cup sugar, one tablespoon at a time, beating until stiff, glossy peaks form (2-3 minutes).
- In separate bowl, whisk egg yolks with remaining 1/2 cup sugar, water, and vanilla until pale yellow and thick (about 2 minutes).
- Sift one-third of flour over egg whites and gently fold using circular motion from bottom up.
- Repeat folding with remaining flour in two more additions.
- Fold yolk mixture into batter in three additions, being careful not to deflate egg whites.
- Pour batter into ungreased tube pan and gently smooth the top.
Baking
- Bake for 35-40 minutes until top springs back when lightly touched.
- Test doneness with toothpick inserted in center (should come out clean).
- Immediately invert pan upside down on bottle neck or cooling rack feet upon removing from oven.
- Let cake cool completely while inverted (about 1 hour).
Unmolding
- Once completely cool, run thin knife around edges and center tube.
- Gently tap pan on counter to release cake.Invert onto serving plate.
- Invert onto serving plate.
Notes
Essential Tips
- Temperature matters: Use room-temperature eggs for best volume when whipping.
- Don't grease the pan: Cloud cakes need to cling to pan sides as they rise.
- No peeking: Avoid opening oven door during first 30 minutes of baking.
- Patience with folding: Use slow, gentle motions to preserve air bubbles.
- Complete cooling required: Never rush the cooling process or cake may collapse.
Storage Instructions
- Room temperature: Cover loosely with foil for 2-3 days (do not seal tightly)
- Refrigerated: Wrap in plastic wrap for 5-7 days; bring to room temp before serving
- Frozen (unfrosted): Wrap tightly in plastic then foil for 2-3 months
- Frozen (frosted): Flash freeze unwrapped, then wrap for 1 month
Substitutions
- Replace cake flour with all-purpose flour by using 2 tablespoons less per cup and adding 2 tablespoons cornstarch
- Swap vanilla extract for 1/2 teaspoon almond extract for different flavor
- Use coconut sugar instead of white sugar for subtle caramel note (color will be darker)
Variations
- Citrus: Add 1 tablespoon lemon or orange zest; replace water with fresh citrus juice
- Chocolate: Substitute 1/4 cup flour with 1/4 cup unsweetened cocoa powder
- Almond: Use 1/2 teaspoon almond extract; fold in 1/2 cup finely ground almonds
- Matcha: Sift 2 tablespoons matcha powder with flour
- Coconut: Fold 1/2 cup toasted coconut flakes into finished batter
Troubleshooting
- If egg whites won't stiffen, ensure bowl and beaters are completely clean, dry, and grease-free
- If cake falls, check that you didn't open oven too early or remove from pan before completely cool
- Overbeaten egg whites become dry and grainy; stop at stiff peaks