Description
An airy, melt-in-your-mouth cake with a delicate sweetness — this cloud cake is light, simple, and heavenly. Perfect for a light dessert or afternoon tea.
Ingredients
1 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 large eggs, separated
3/4 cup granulated sugar, divided
1/4 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Powdered sugar, for dusting
Instructions
- Preheat oven to 325°F (160°C). Grease and line the bottom of an 8-inch round cake pan.
- Sift together cake flour, baking powder, and salt in a bowl.
- In a separate bowl, whisk egg yolks with 1/2 cup sugar until pale and creamy. Stir in oil, milk, and vanilla extract.
- Gently fold the flour mixture into the yolk mixture until just combined.
- In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
- Fold egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar and serve.
Notes
Add 1 teaspoon of lemon or orange zest to the yolk mixture for a citrus twist.
Substitute milk with almond or oat milk for a dairy-free version.
Serve with whipped cream and fresh berries for added flair.
Use almond or coconut extract for a flavor variation.
Double the recipe and bake in two pans for a layered version.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
