Light & Fluffy Cloud Cake

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I’ve always had a soft spot for desserts that surprise you with their texture—and Light & Fluffy Cloud Cake does exactly that. The first time I made it, I wasn’t sure what to expect. Would it be too airy to satisfy, or just another sponge cake with a fancy name? What came out of the oven was a cloud-like masterpiece: tall, delicate, and melt-in-your-mouth tender. It looked like something from a patisserie, but it was made right in my own kitchen with a few simple ingredients and the magic of gentle mixing and patience.

What I love most about this cake is how versatile it is. It pairs beautifully with fresh fruit, whipped cream, or just a dusting of powdered sugar. It’s the kind of dessert that feels elegant without trying too hard. Whether you’re baking it for a special celebration or just because you’re craving something soft and sweet, Light & Fluffy Cloud Cake is the answer.

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Why You’ll Love This Light & Fluffy Cloud Cake

• The texture is unlike any other. It’s airy and delicate, almost like a sweet souffle in cake form.
• Simple ingredients, big results. Most of what you need is likely already in your pantry.
• Lightly sweetened. This cake isn’t overly sugary, making it a perfect canvas for toppings.
• It’s impressive yet approachable. You don’t need to be a professional baker to make it look and taste amazing.
• Perfect for any occasion. From brunch tables to birthday parties, it always fits in.

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What Kind of Flour Should I Use for Light & Fluffy Cloud Cake?

For the softest and most delicate texture, I recommend using cake flour. Its low protein content helps keep the structure light and airy, allowing the cake to rise without becoming dense. If you don’t have cake flour on hand, you can make a quick substitute using all-purpose flour and cornstarch—just replace 2 tablespoons of every cup of all-purpose flour with cornstarch. It’s not exactly the same, but it’s close enough to keep your cake nice and fluffy.

Another key tip: sift your flour before folding it into the batter. This step might seem small, but it makes a big difference in creating that cloud-like consistency.

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Options for Substitutions

Sometimes, you just don’t have every ingredient available, and that’s okay—there’s a little wiggle room in this recipe:

• Flour: As mentioned above, substitute cake flour with a mix of all-purpose flour and cornstarch if needed.
• Egg whites: This recipe relies on egg whites for structure and airiness. If you’re looking for a dairy-free or vegan alternative, aquafaba (the liquid from canned chickpeas) can work in a pinch, though the result may be slightly less fluffy.
• Cream of tartar: This helps stabilize the egg whites. If you don’t have it, a splash of lemon juice or white vinegar will do the trick.
• Sugar: You can use superfine sugar for easier dissolving in the egg whites, or pulse granulated sugar in a food processor until fine.
• Flavoring: Vanilla extract is traditional, but almond extract or citrus zest can give a fresh twist.

Substitutions may alter the final texture slightly, but the essence of this cake—the soft, cloud-like feel—will still shine through.

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Ingredients for This Light & Fluffy Cloud Cake

Egg Whites
The star of the show. They’re whipped to stiff peaks, giving the cake its signature airy lift and sponge-like texture.

Granulated Sugar
Adds just the right amount of sweetness while helping to stabilize the meringue. Superfine sugar dissolves more easily, but regular works too.

Cake Flour
Low in protein, cake flour creates a tender crumb and helps the cake stay soft and light rather than chewy.

Cream of Tartar
A small but mighty ingredient that helps the egg whites hold their volume by stabilizing the meringue as it whips.

Vanilla Extract
Brings a subtle, fragrant sweetness that enhances the delicate flavor of the cake.

Salt
Just a pinch balances the sweetness and deepens the flavor.

Powdered Sugar (for dusting)
Optional, but it gives the finished cake a dreamy look and a light extra sweetness.

Each ingredient plays an essential role in creating the ethereal, cloud-like texture that makes this cake so special.

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Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (160°C). Use an ungreased 8- or 9-inch round tube pan or a springform pan. The ungreased sides help the cake cling and rise properly. If you’re using a removable-bottom pan, place a parchment circle at the bottom for easier release.

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Step 2: Separate the Eggs

Carefully separate the egg whites from the yolks while they’re cold. You’ll need only the whites for this recipe. Let them come to room temperature for about 30 minutes—this helps them whip up to greater volume.

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Step 3: Whip the Egg Whites

Using a stand mixer or handheld electric mixer, begin beating the egg whites on medium speed. Once they become foamy, add the cream of tartar and a pinch of salt. Continue mixing until soft peaks form.

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Step 4: Add the Sugar Gradually

With the mixer running, slowly add the sugar one tablespoon at a time. This helps the meringue stay stable and glossy. Keep beating until stiff peaks form—the mixture should stand tall without collapsing.

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Step 5: Fold in the Dry Ingredients

Sift the cake flour over the meringue in three batches, gently folding with a spatula after each addition. Add vanilla extract and continue folding carefully to avoid deflating the whipped whites.

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Step 6: Transfer and Smooth

Pour the batter into the prepared pan. Smooth the top lightly with a spatula and tap the pan gently on the counter to remove large air bubbles.

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Step 7: Bake Low and Slow

Bake for 40–45 minutes, or until the top is golden and springs back lightly when touched. Avoid opening the oven door during the first 30 minutes to prevent the cake from collapsing.

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Step 8: Cool Upside Down

Once out of the oven, invert the pan and let the cake cool completely upside down. This prevents it from collapsing under its own weight and keeps that tall, fluffy texture intact.

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Step 9: Release and Serve

Once cool, run a knife around the edges to loosen the cake. Transfer to a plate, dust with powdered sugar, and top with fresh berries or a sprig of mint if desired.

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How Long to Cook the Light & Fluffy Cloud Cake

You’ll want to bake this cake at 325°F (160°C) for 40 to 45 minutes. You’ll know it’s done when the top is lightly golden and springs back gently when pressed. Another sign of doneness: a toothpick inserted into the center should come out clean. Don’t be tempted to increase the temperature—low and slow is key for that signature airy structure.

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Tips for Perfect Light & Fluffy Cloud Cake

• Room Temperature Egg Whites: Let them sit out for 30 minutes before whipping. They hold air much better this way.
• Use a Clean, Dry Bowl: Any grease or moisture will prevent the whites from whipping properly.
• Don’t Overmix: When folding in flour, use a light hand to keep the batter airy and avoid deflation.
• Avoid Greasing the Pan: This allows the batter to cling to the sides and rise taller without slipping.
• Invert While Cooling: Cooling upside down is what prevents this type of cake from collapsing or becoming dense.
• Sift Dry Ingredients: This step ensures there are no lumps and helps with even mixing and a delicate crumb.
• Don’t Open the Oven Door Early: Sudden changes in temperature can make the cake fall before it’s set.

These small steps make a big difference when your goal is cloud-like perfection.

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Watch Out for These Mistakes While Cooking

• Greasing the Pan: This is a common slip-up. For cloud cakes, the batter needs to cling to the sides to rise properly. A greased pan can cause the cake to collapse or bake unevenly.
• Overbeating the Egg Whites: You want stiff peaks, but not dry or clumpy whites. Overwhipping can lead to a gritty texture and make folding in flour difficult.
• Folding Too Aggressively: Stirring instead of folding can deflate the batter and ruin the cake’s light structure. Use a gentle “scoop and turn” motion with a spatula.
• Skipping the Sifting: Flour lumps or uneven mixing will lead to a denser, inconsistent cake. Always sift before folding.
• Using Cold Egg Whites: They won’t whip as fully. Let them sit at room temperature for better volume and stability.
• Opening the Oven Door Too Early: It’s tempting, but the temperature drop can deflate your cake before it sets.
• Not Cooling Upside Down: This step is crucial. It keeps the structure from collapsing during the cooling process.

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What to Serve With Light & Fluffy Cloud Cake?

Fresh Berries

Strawberries, blueberries, raspberries, or a mix—fresh fruit complements the delicate sweetness perfectly.

Whipped Cream

Lightly sweetened whipped cream is a classic match, adding richness without overpowering the airy cake.

Lemon Curd

The tanginess of lemon curd contrasts beautifully with the subtle vanilla flavor of the cake.

Chocolate Ganache

Drizzle it warm for a luxurious finish, especially if you’re serving the cake for a special occasion.

Fruit Compote

Warm berries or stone fruits cooked down slightly in their own juices make a luscious topping.

Mascarpone Cream

For a richer option, mascarpone whipped with a little cream and sugar is an elegant addition.

Ice Cream

A scoop of vanilla bean or strawberry ice cream turns a slice of this cake into a complete dessert.

Mint Leaves

Not just a garnish—fresh mint adds a pop of freshness and a bit of visual flair.

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Storage Instructions

To keep your Light & Fluffy Cloud Cake as fresh and airy as possible, follow these storage tips:

• Room Temperature: Store the cake, covered, at room temperature for up to 2 days. Use a cake dome or wrap it lightly in plastic wrap to protect it from drying out.
• Refrigerator: If you’re storing it longer or if it’s topped with cream or fruit, refrigerate it in an airtight container. It will last up to 4 days, though it may lose a bit of its fluffiness.
• Freezing: You can freeze the cake (without toppings) for up to 1 month. Wrap it tightly in plastic wrap and then in foil. Let it thaw at room temperature before serving.

Avoid storing it uncovered or in a humid environment, as this can make the texture rubbery or sticky.

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Estimated Nutrition (per slice, based on 10 slices)

• Calories: 130
• Total Fat: 0.5g
• Saturated Fat: 0g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 70mg
• Total Carbohydrates: 28g
• Dietary Fiber: 0g
• Sugars: 18g
• Protein: 4g

This cake is naturally low in fat and cholesterol since it’s made entirely with egg whites—making it a lighter option compared to many other desserts.

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Frequently Asked Questions

What makes this cake so fluffy?

The fluffiness comes from whipped egg whites. When beaten to stiff peaks and folded gently with the dry ingredients, they trap air that expands during baking, giving the cake its cloud-like texture.

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Can I use a bundt pan instead?

It’s not recommended. A bundt pan’s shape and design can cause uneven baking and make it harder for the cake to cling and rise. A tube or springform pan works best.

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How do I know when the egg whites are properly whipped?

They should form stiff, glossy peaks that stand upright when you lift the beaters. The mixture should be smooth and hold its shape, not dry or clumpy.

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Can I make this cake ahead of time?

Yes! You can bake it a day ahead and store it at room temperature (covered). Just wait to add any toppings like fruit or cream until just before serving.

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What if I don’t have cream of tartar?

No problem—use an equal amount of lemon juice or white vinegar to stabilize the egg whites. It works just as well.

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Is this cake gluten-free?

Not as written, but you can try using a gluten-free cake flour blend. Results may vary slightly in texture.

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Why do I have to cool it upside down?

Cooling the cake upside down prevents it from collapsing. The structure is delicate and needs gravity’s help to stay tall and fluffy as it sets.

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Can I flavor it differently?

Absolutely. Try adding almond extract, orange zest, or even a hint of coconut for a twist. Just keep the additions light to avoid weighing down the batter.

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Conclusion

Light & Fluffy Cloud Cake is one of those rare desserts that feels indulgent and light all at once. It’s simple but striking, delicate yet satisfying, and perfect for almost any occasion. Once you master the few key steps—like gently folding, baking low and slow, and cooling upside down—it becomes a go-to treat that impresses without overwhelming. Whether you top it with berries, lemon curd, or enjoy it plain with tea, this cake brings joy in every soft bite.

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