The Ethereal Cloud Cake

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The Ethereal Cloud Cake: A Recipe So Light, It Floats

Have you ever dreamed of a dessert that feels like biting into a sweet, flavored whisper? A cake so airy and light it seems to defy the very laws of baking? Then let me introduce you to my absolute favorite, the dessert I find myself making at least twice a week: The Cloud Cake.

This isn’t your dense, butter-laden pound cake. The Cloud Cake is a marvel of texture, achieved by whipping air into egg whites and folding them into a delicate batter. The result is a dessert with a pale, golden crust and a crumb so tender and open, it genuinely resembles a soft, edible cloud. Its beauty lies in its simplicity. It’s the perfect blank canvas for fresh berries, a dusting of powdered sugar, a dollop of lightly sweetened cream, or even a drizzle of warm chocolate sauce. Best of all, the process is wonderfully straightforward, especially with my favorite time-saving trick: just put everything in the blender!

So, are you ready to bring a piece of the sky onto your dessert plate? If this sounds like the perfect treat, all I ask in return is a simple “Yum”.

Find the full recipe, including all my tips and tricks, in the first comment below!

👇 Full Recipe in first c.o.m.m.e.n.t 👇

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The Complete Cloud Cake Guide

A Taste of History: The Origins of a Classic

While the “Cloud Cake” is a modern, poetic name, its soul is rooted in one of the oldest and most elegant culinary techniques: the separation of eggs to create a light, airy texture. This method is the cornerstone of culinary classics like the French Génoise, the Italian Pan di Spagna, and the beloved American Angel Food Cake.

These cakes, which rose to prominence in the 19th century with the advent of modern ovens and the ability to whip egg whites to stiff peaks, were a revelation. They offered a lighter alternative to the dense, yeast-leavened cakes of the past. Our Cloud Cake is a beautiful, simplified descendant of these time-honored recipes. It captures the same ethereal quality, proving that the most magical desserts are often born from the simplest of techniques, accessible to home bakers everywhere. This recipe takes that classic foundation and makes it wonderfully accessible—literally by throwing it all in a blender!

Why You’ll Fall in Love: The Benefits of Cloud Cake

· Unbelievably Light Texture: It truly lives up to its name. The texture is its superpower.
· Incredibly Versatile: It’s a blank canvas. Enjoy it plain, with fruit, chocolate, or as the base for a fancy trifle.
· Simple Ingredients: You likely have everything you need in your kitchen right now.
· Quick to Make: Thanks to the blender method, the batter comes together in minutes.
· Lower in Fat: Compared to traditional butter cakes, it’s a lighter indulgence.

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The Recipe

Ingredients (Formation of the Cloud)

· For the Cake:
· 6 large eggs, separated (yolks in one bowl, whites in another)
· 1 cup (200g) granulated sugar, divided
· 1 cup (125g) all-purpose flour
· 1/4 cup (60ml) milk (any kind works)
· 1/4 cup (60ml) vegetable oil (or any neutral oil)
· 1 tablespoon baking powder
· 1 teaspoon vanilla extract
· A pinch of salt
· For the Lovers (Optional Toppings):
· Powdered sugar, for dusting
· Fresh berries (strawberries, raspberries, blueberries)
· Whipped cream or a dollop of Greek yogurt
· A drizzle of chocolate or berry sauce

Instructions (Methods & Steps)

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch or 10-inch tube pan or Bundt pan. Do not use a regular cake pan, as the cake needs the center tube to climb and rise properly.
2. The Blender Magic: In a blender, combine the egg yolks, 1/2 cup of the sugar, the milk, oil, vanilla extract, and a pinch of salt. Blend until smooth and slightly frothy, about 30 seconds. Add the flour and baking powder to the blender. Pulse a few times, just until the flour is incorporated. Be careful not to overmix. Pour this yellow batter into a large mixing bowl.
3. Create the Fluff (The Heart of the Method): In a separate, perfectly clean and dry bowl (preferably metal or glass), pour the egg whites. Using an electric mixer or a stand mixer with the whisk attachment, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining 1/2 cup of sugar while continuing to beat. Increase speed to high and beat until stiff, glossy peaks form. This is the key to the “cloud.”
4. The Gentle Fold: Take about one-third of the fluffy egg whites and gently stir them into the yolk-flour mixture. This will lighten the batter. Then, carefully pour the lightened batter back into the bowl with the remaining egg whites. Using a rubber spatula, gently fold the mixtures together. Use a cutting motion through the center and scrape the sides, rotating the bowl. Fold just until no white streaks remain. The batter will be billowy and airy. Do not overmix or you will deflate the egg whites.
5. Bake to Golden Perfection: Gently pour the batter into your prepared pan. Smooth the top with the spatula. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. The Crucial Cool Down: This is very important. Remove the cake from the oven and immediately invert the pan onto a wire rack. If your pan doesn’t have “feet,” place it over the neck of a bottle or a funnel. This allows the cake to cool upside down, preventing it from collapsing under its own weight. Let it cool completely in the pan, upside down, for at least an hour.
7. Release and Serve: Once completely cool, run a thin knife around the edges and the center tube to loosen the cake. Gently tap it out onto a serving plate.

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Nutrition (Per Serving, Approximate)

· Calories: 210-250
· Fat: 9g
· Carbohydrates: 30g
· Protein: 6g
· Sugar: 18g

(Note: Nutrition is an estimate and will vary based on specific ingredients and serving size.)

Conclusion: A Dessert for Dreamers

The Cloud Cake is more than just a recipe; it’s an experience. It’s a testament to how a few humble ingredients, treated with a little care, can transform into something truly magical and delightful. The first time you take a bite and feel it practically dissolve on your tongue, you’ll understand why I make it twice a week. It’s a dessert that brings a moment of pure, airy bliss.

For the Lovers (Again!)

This cake is for the lovers—of simple pleasures, of elegant textures, and of desserts that feel both nostalgic and new. Share it with someone you love, or savor a slice all by yourself with a cup of tea. It’s guaranteed to make any moment feel a little more special. Now go on, make a cloud!