Easy Heavenly Light Cloud Cake
This cake is designed to be incredibly light and fluffy, like biting into a sweet cloud. It's surprisingly quick and easy to make, using simple ingredients and techniques. Perfect for special occasions or a simple treat, and adaptable with various flavor additions.
Equipment
- Baking pan 8x8 inch square or similar size round pan
- Wire rack
- Medium bowl
- Large bowl
- Electric mixer (optional, can use wooden spoon/whisk)
- Wooden spoon (optional, can use electric mixer)
- Spatula
- Whisk (optional, can use electric mixer)
- toothpick
- Parchment paper (optional, for lining pan)
- Oven thermometer (optional)
- Loaf pans (optional, for baking in smaller portions)
- cupcake liners (optional, for baking in smaller portions)
Ingredients
Ingredients
- 4 Egg whites refrigerated
- 0.25 cup Unsalted butter softened to room temperature
- 0.5 cup Whole milk room temperature
- 1 cup Cake flour or DIY substitute (see notes)
- 1 cup Granulated sugar
- 1 cup Powdered sugar
- 2 tsp Baking powder
- 1 tsp Pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour an 8x8 inch baking pan or a similar sized round pan. You can also line the bottom with parchment paper for extra easy removal.
- In a medium bowl, whisk together the cake flour, granulated sugar, powdered sugar, and baking powder until they are well combined. Give it a good whisk to help distribute the baking powder evenly and lighten everything up a bit.
- In a separate large bowl, cream the softened butter until it's smooth and fluffy. You can use an electric mixer for this if you like, or just a good old wooden spoon and some elbow grease! Gradually beat in the whole milk and vanilla extract until everything is combined. Don's worry if it looks a little separated at this point, it will come together.
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed or stirring gently just until just combined. Be careful not to overmix here! Overmixing develops gluten and can make your cake tough, and we want cloud-like lightness.
- Now for the magic! In a clean bowl (super important that it's clean and dry!), whip the cold egg whites until stiff peaks form. This means when you lift the whisk, the egg whites stand straight up. This takes a few minutes with an electric mixer. I like to start on low and gradually increase the speed.
- Gently, oh so gently, fold about one-third of the whipped egg whites into the cake batter to lighten it. Then, add the remaining egg whites and fold them in using a spatula, cutting down through the middle and bringing the batter up and over. Keep folding just until no streaks of egg white remain. We want to keep all that lovely air you just whipped in!
- Pour the batter into your prepared pan and smooth the top gently.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden and springs back when lightly touched.
- Let the cake cool in the pan on a wire rack for about 10-15 minutes before carefully inverting it onto the rack to cool completely. Waiting is the hardest part, I know!
Notes
Room Temperature Matters (mostly!): While egg whites start cold for separating, letting butter and milk come to room temperature helps them combine smoothly.
Measure Flour Correctly: Spoon flour lightly into the cup and level off excess with a knife to avoid packing.
Do NOT Overmix: Mix dry into wet only until combined. Fold in egg whites very gently to keep lightness.
Clean Bowl for Egg Whites: Any trace of fat in the bowl prevents egg whites from whipping properly.
Check Your Oven: Use an oven thermometer if your oven is finicky.
Why use cake flour? It has lower protein for a finer, lighter crumb than all-purpose flour. If using AP, reduce slightly (7/8 cup) or add a tablespoon of cornstarch to 1 cup AP flour and sift.
Why only egg whites? They create the incredibly light, airy structure. Yolks add richness but make the cake denser.
Sifting dry ingredients is recommended to ensure lump-free, even distribution and incorporate air.
Storage: Store cooled cake in an airtight container at room temperature for 2-3 days. For longer storage, wrap tightly and freeze for 1-2 months. Thaw at room temperature.
Measure Flour Correctly: Spoon flour lightly into the cup and level off excess with a knife to avoid packing.
Do NOT Overmix: Mix dry into wet only until combined. Fold in egg whites very gently to keep lightness.
Clean Bowl for Egg Whites: Any trace of fat in the bowl prevents egg whites from whipping properly.
Check Your Oven: Use an oven thermometer if your oven is finicky.
Why use cake flour? It has lower protein for a finer, lighter crumb than all-purpose flour. If using AP, reduce slightly (7/8 cup) or add a tablespoon of cornstarch to 1 cup AP flour and sift.
Why only egg whites? They create the incredibly light, airy structure. Yolks add richness but make the cake denser.
Sifting dry ingredients is recommended to ensure lump-free, even distribution and incorporate air.
Storage: Store cooled cake in an airtight container at room temperature for 2-3 days. For longer storage, wrap tightly and freeze for 1-2 months. Thaw at room temperature.