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☁️ Cloud Cake (Ultra Fluffy Sponge Cake)
🧾 Ingredients
Egg yolk batter
- 4 large eggs (separated)
- ¼ cup (50 g) sugar
- ¼ cup (60 ml) milk
- ¼ cup (60 ml) vegetable oil (or melted butter)
- ¾ cup (95 g) all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder (optional for extra lift)
Egg white meringue
- 4 egg whites
- ½ cup (100 g) sugar
- ½ teaspoon lemon juice or cream of tartar (helps stabilize)
🥣 Instructions
1. Prepare the batter base
- In a bowl, whisk egg yolks + sugar until pale
- Add milk, oil, and vanilla
- Mix until smooth
- Sift in flour (and baking powder if using)
- Stir gently until no lumps remain
2. Make the meringue (key step ☁️)
- Beat egg whites with lemon juice until foamy
- Gradually add sugar while beating
- Whip until soft-to-medium stiff peaks form
(glossy and holds shape, but not dry)
3. Fold gently
- Add meringue into yolk batter in 3 batches
- Fold carefully (don’t deflate the air)
- Batter should be light and airy like mousse
4. Prepare baking pan
- Line an 8-inch round pan
- Lightly grease sides and bottom
- Tap gently to remove large air bubbles
5. Bake (gentle heat is key)
- Preheat oven to 160°C (320°F)
- Place pan in a water bath (tray with hot water)
- Bake for 40–50 minutes
6. Cool properly
- Turn off oven and leave cake inside for 10–15 minutes
- Remove and cool completely before slicing
🍰 Texture Result
- Super soft
- Jiggly like a soufflé
- Light as air (“cloud-like” inside)
💡 Tips for Perfect Cloud Cake
- Don’t overwhip egg whites (they should be glossy, not grainy)
- Fold gently to keep air bubbles
- Water bath prevents cracking and keeps it moist
- Use room-temperature eggs for better volume
✨ Variations
- Add cocoa powder for chocolate cloud cake
- Add matcha for green tea flavor
- Top with whipped cream + berries for a dessert-style finish
