Ingredients You’ll Need

For the Cake Base:

  • 4 large egg whites
  • 2 large egg yolks
  • 3 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • ¼ cup cake flour (or all-purpose flour sifted well)
  • 3 tablespoons cream cheese, softened
  • ¼ cup milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon lemon juice or cream of tartar

For the Cream Filling:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

For Decoration:

  • Fresh raspberries or strawberries
  • Powdered sugar for dusting

Step 1: Preparing Your Workspace

Before starting, make sure all your ingredients are at room temperature. This ensures smoother mixing and better aeration.

Preheat your oven to 320°F (160°C). Line an 8-inch round pan with parchment paper on the bottom (no need to grease the sides). This helps the cake climb up evenly as it bakes.

For best results, use a water bath — it keeps the oven moist and prevents cracks on the cake surface.

Step 2: Creating the Egg Yolk Batter

In a medium bowl, whisk together the egg yolks, milk, cream cheese, and vanilla extract until smooth. Add sifted flour and cornstarch gradually, stirring until the mixture is lump-free.

This step forms the creamy base that gives the cake richness and flavor. The batter should be silky and slightly thick.

Step 3: Whipping the Egg Whites

In a clean, dry bowl, beat the egg whites with lemon juice (or cream of tartar) until frothy. Gradually add sugar, one tablespoon at a time, while continuing to beat until glossy, stiff peaks form.

The whipped egg whites are the secret behind the cloud-like texture — they trap air and create the signature fluff.

Step 4: Combining the Mixtures

Gently fold the whipped egg whites into the egg yolk mixture in three additions. Use a spatula and a light, sweeping motion to preserve the air bubbles. The goal is to blend without deflating.

Pour the batter into the prepared pan. Tap the pan lightly on the counter to remove any large air pockets.

Step 5: Baking the Cloud Cake

Place the cake pan inside a larger baking tray filled halfway with hot water (the water bath).

Bake at 320°F (160°C) for about 45–55 minutes, or until the top turns light golden brown. A toothpick inserted into the center should come out clean.

Once baked, turn off the oven and leave the cake inside for 10 minutes with the door slightly open to cool gradually — this prevents sudden shrinkage.

Step 6: Cooling the Cake

When the cake has slightly cooled, remove it from the pan and let it rest on a wire rack until completely cool.

At this stage, the cake should feel soft, fluffy, and slightly jiggly — just like a cloud.

Step 7: Making the Whipped Cream

In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Avoid overbeating; the cream should be light, smooth, and easily spreadable.

This whipped cream adds a layer of richness without heaviness — the perfect complement to the delicate sponge.

Step 8: Assembling the Cake

Once the cake is completely cool, carefully slice it horizontally into two layers. Spread a generous amount of whipped cream over the bottom half, then place the top layer back on.

Smooth the sides gently with a spatula, creating a neat, cloud-like appearance.

Step 9: Decorating the Cake

Add a swirl of whipped cream on top and crown it with fresh raspberries or strawberries. Dust lightly with powdered sugar for that soft, snowy finish.

This simple presentation brings elegance and charm to the dessert — like a cake straight out of a French patisserie.

Step 10: The First Bite

Cut into the cake gently — you’ll notice how the knife glides effortlessly through the fluffy layers. The texture is moist yet airy, with just enough cream to melt on your tongue.

It’s not overly sweet — just perfectly balanced. Each bite is a soft sigh of vanilla-scented heaven.

Pro Tips for the Perfect Cloud Cake

  1. Use room-temperature eggs for maximum volume.
  2. Sift your dry ingredients twice — this keeps the batter light and smooth.
  3. Don’t overmix once you fold in the meringue.
  4. Cool gradually to avoid sinking or cracking.
  5. Serve chilled for the best texture.

Variations You’ll Love

  • Lemon Cloud Cake: Add 1 tablespoon of lemon zest to the yolk mixture for a refreshing citrus flavor.
  • Chocolate Cloud Cake: Replace 2 tablespoons of flour with cocoa powder for a decadent twist.
  • Berry Bliss: Add thin layers of fresh fruit between the cream for bursts of flavor.
  • Coffee Cloud Cake: Add a teaspoon of espresso powder for a rich, aromatic treat.