Cloud Cake

Here’s a simple, light Cloud Cake recipe — super fluffy, soft, and not too sweet ☁️🍰
(It’s sometimes called a cotton-soft or chiffon-style cake.)

☁️ Cloud Cake

🥣 Ingredients

• 4 large eggs, separated

• 1/2 cup (100 g) sugar, divided

• 1/2 cup (120 ml) milk

• 1/4 cup (60 ml) neutral oil (vegetable or canola)

• 1 cup (120 g) cake flour (or all-purpose flour, sifted)

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1/4 tsp salt

• Optional: powdered sugar for dusting

🔥 Instructions

1. Preheat oven to 325°F (160°C).
   Line the bottom of an 8-inch (20 cm) round pan with parchment paper.
   Do not grease the sides (this helps it rise).

2. Mix the yolk batter

   • Whisk egg yolks with 1/4 cup sugar until pale.

   • Add milk, oil, and vanilla.

   • Sift in flour, baking powder, and salt. Mix until smooth.

3. Whip the egg whites

   • Beat egg whites until foamy.

   • Gradually add remaining 1/4 cup sugar.

   • Beat until soft, glossy peaks form (not stiff).

4. Fold gently

   • Fold 1/3 of the egg whites into the yolk batter to lighten it.

   • Gently fold in the rest, careful not to deflate.

5. Bake

   • Pour into the pan and tap gently to release bubbles.

   • Bake 45–50 minutes until golden and springy.

6. Cool upside down

   • Turn the cake upside down (on a rack or bottle) to cool completely.

   • This keeps it extra fluffy.

🍰 Serving Ideas

• Dust with powdered sugar

• Serve with fresh berries

• Add whipped cream or a light fruit glaze

If you want, I can:

• Make it chocolate

• Turn it into a Japanese-style jiggly version

• Make it egg-lighter or dairy-free

Just say the word