Cloud Cake is a very light, soft, and airy dessert that almost melts in your mouth. The cake gets its name from its texture because it feels as light as a cloud. Unlike traditional cakes, this cake does not use flour or baking powder. Instead, it rises naturally from whipped egg whites.

This recipe is perfect for people who want a simple dessert with very few ingredients. In fact, you only need five main ingredients to make this cake. Even beginner bakers can make this recipe easily because the steps are simple.

Another great thing about this cake is that it is naturally gluten-free. Since there is no flour used in the recipe, people who avoid gluten can still enjoy this cake. It is also a lighter dessert compared to many other cakes because it contains fewer calories.

The flavor of the cake is soft and slightly sweet. The texture is fluffy, delicate, and moist. Many people like to serve it with fresh fruit, berries, or a little powdered sugar on top.

This cake is also very versatile. You can enjoy it as a simple afternoon snack, a light dessert after dinner, or even as a sweet treat with tea or coffee.

How I Found This Recipe

While browsing through social media, I came across a cake called “Cloud Cake.” What caught my attention was how simple the recipe was. A cake made with only a few ingredients and no flour sounded very interesting.

I was curious to see how such a simple recipe could turn into a cake with a fluffy texture. Luckily, I already had all the ingredients at home, so I decided to try making it immediately.

When the cake came out of the oven, it looked golden on top and very soft. After chilling it in the refrigerator and slicing it, I could see how light and airy the inside was.

The taste was delicious. It was creamy, lightly sweet, and incredibly soft. Since then, this cake has become one of my favorite easy desserts.

What Exactly Is a Cloud Cake?

Cloud Cake is a type of cake that gets its rise and softness from whipped egg whites instead of flour or baking powder.

When egg whites are beaten using a mixer, they trap air and turn into a fluffy foam. This foam helps the cake batter become light and airy. When the cake bakes, the trapped air expands and makes the cake rise.

Because of this process, the cake texture becomes very soft, light, and almost sponge-like.

However, making the egg whites properly is very important. If the egg whites are beaten too little, the cake will not rise properly. If they are beaten too much, they may lose air and become watery.

So the key to a perfect cloud cake is whisking the egg whites correctly and folding them gently into the batter.

Ingredients for Cloud Cake

This cake only needs five simple ingredients, which makes it one of the easiest cakes you can bake at home.

Large Eggs

Eggs are the most important ingredient in this cake.

The eggs need to be separated into egg whites and egg yolks.

Egg whites are beaten until they become fluffy and form peaks. These whipped whites give the cake its light texture.

Egg yolks are mixed with the other ingredients to create a creamy base for the batter.

Cold eggs are easier to separate, but egg whites whip better when they are closer to room temperature.

Sweetened Condensed Milk

Sweetened condensed milk adds sweetness and creaminess to the cake.

It also helps bind the ingredients together and creates a rich flavor. This ingredient is commonly used in many quick and simple desserts because it provides both sweetness and moisture.

Greek Yogurt

Full-fat Greek yogurt is used in this recipe to add creaminess and moisture.

Greek yogurt is thicker than regular yogurt because much of the liquid has been removed. This thicker texture helps the cake stay soft without becoming watery.

It is important to use strained full-fat Greek yogurt. Regular yogurt contains more liquid and may affect the cake texture.

Cornstarch (Cornflour)

Cornstarch helps stabilize the batter.

Even though the cake contains no flour, a small amount of cornstarch helps the cake hold its structure while staying light.

This ingredient also helps prevent the cake from collapsing after baking.

Vanilla Bean Paste

Vanilla bean paste adds a wonderful aroma and flavor to the cake.

It also contains tiny vanilla bean specks that look beautiful inside the cake.

If you do not have vanilla bean paste, you can use pure vanilla extract instead. Some people also like to use lemon zest and lemon juice for a citrus flavor.

Equipment You Will Need

Having the right tools makes this recipe easier to prepare.

You will need:

• Hand mixer or stand mixer
• 8-inch springform cake pan
• Mixing bowls
• Spatula or metal spoon
• Deep roasting tray
• Baking paper
• Foil

A mixer is important because egg whites need strong whipping to become fluffy.

Preparing the Oven and Cake Pan

Before making the batter, the oven must be heated.

Preheat the oven to 320°F (160°C).

Next, prepare the cake pan. Spray the inside lightly with cake release spray.

Line the bottom and sides with baking paper so the cake does not stick.

After that, wrap the base of the cake pan with two layers of foil. This is necessary because the cake will bake in a water bath.

The foil prevents water from entering the cake pan.

Separating the Eggs

Carefully separate the eggs into two bowls.

Place the egg whites into a completely clean bowl. The egg yolks go into another bowl.

It is very important that no egg yolk gets into the egg whites. Even a tiny amount of yolk can stop the egg whites from whipping properly.

Clean bowls are also important because grease or oil can prevent egg whites from forming peaks.

Mixing the Yolk Mixture

In the bowl containing the egg yolks, add:

• Sweetened condensed milk
• Greek yogurt
• Vanilla bean paste

Stir the ingredients until they become smooth and well combined.

After that, sift the cornstarch into the mixture. Sifting removes lumps and helps the cornstarch mix evenly.

Stir again until the mixture is smooth.

Whipping the Egg Whites

Now it is time to prepare the egg whites.

Using a hand mixer or stand mixer, beat the egg whites until they form stiff peaks.

Stiff peaks mean that when you lift the mixer, the egg whites stand up without collapsing.

However, be careful not to beat them for too long. Over-beating can cause the egg whites to break down and become watery.

Folding the Egg Whites Into the Batter

Add the whipped egg whites into the yolk mixture in three or four batches.

Use a spatula or metal spoon to gently fold them together.

Folding means slowly mixing without pressing the air out of the egg whites.

This step is very important because the air trapped in the egg whites is what makes the cake light and fluffy.

Scrape the bottom of the bowl to make sure everything is evenly mixed.

Preparing the Water Bath

Place the cake pan into a deep roasting tray.

Pour the cake batter into the prepared cake pan.

Next, carefully pour hot water into the roasting tray until the water reaches about halfway up the sides of the cake pan.

Make sure no water splashes into the cake batter.

The water bath helps the cake bake gently and evenly.

Baking the Cake

Place the roasting tray with the cake pan into the oven.

Bake the cake for 45 minutes.

During baking, the cake will rise and the top will turn golden.

Avoid opening the oven door during baking because this can cause the cake to collapse.

Cooling the Cake

When the baking time is finished, turn off the oven.

Leave the cake inside the oven until it cools completely.

This slow cooling helps the cake keep its structure.

After that, place the cake in the refrigerator and chill it for 2 hours or overnight.

Chilling helps the cake firm up so it can be sliced easily.

Serving the Cloud Cake

Before serving, dust the top with powdered sugar.

You can also add fresh sliced strawberries or other fruits.

Cut the cake into slices and enjoy.

The texture will be soft, creamy, and very light.

Why Over-Beating Egg Whites Is a Problem

Egg whites contain protein structures that trap air when whipped.

If they are beaten too long, these proteins break apart.

When that happens, the egg whites release moisture and lose the air that was trapped inside them.

This can cause the cake to become dense and rubbery instead of light and fluffy.

So it is important to stop beating the egg whites once stiff peaks form.

Tips & Tricks

Use a Clean Bowl

Egg whites whip best in a very clean bowl. Even a small amount of grease can prevent them from forming peaks.

Choose the Right Bowl Material

Glass or metal bowls work best. Plastic bowls can sometimes hold grease.

Fold Gently

Mix the egg whites into the batter slowly and gently to keep as much air as possible.

Drain the Yogurt

If there is liquid on top of the yogurt, remove it before using. Too much liquid can affect the cake texture.

Avoid Opening the Oven

Opening the oven door too early can cause the cake to deflate. Only check near the end of baking if necessary.

Short Recipe Card

Easy Cloud Cake – Just 5 Ingredients

Description

This easy Cloud Cake is made with only five ingredients and has a soft, airy texture. The cake contains no flour, making it naturally gluten-free. It is light, slightly sweet, and perfect when served with powdered sugar or fresh berries.

Preparation Time

10 minutes

Cooking Time

45 minutes

Total Time

55 minutes

Servings

10 servings

Equipment

• Cordless hand mixer
• Stand mixer
• 8-inch springform cake pan
• Digital scales
• Vanilla bean paste
• Cake release spray

Ingredients

• 4 large eggs
• 1 cup (240g) Greek yogurt (full fat)
• 1 cup (240g) sweetened condensed milk
• 1 teaspoon vanilla bean paste
• 1 tablespoon cornstarch (cornflour)

Optional for serving

• 1 tablespoon powdered sugar
• 1 cup (200g) sliced strawberries

Instructions

1. Preheat the oven to 320°F (160°C). Spray an 8-inch springform pan with cake release and line the bottom and sides with baking paper. Wrap the base with two layers of foil because the cake will bake in a water bath.
2. Separate the eggs. Put the egg whites into a clean mixing bowl and the egg yolks into another bowl. Make sure no yolk gets into the whites.
3. Add the sweetened condensed milk, Greek yogurt, and vanilla bean paste to the egg yolks. Stir well until smooth.
4. Sift the cornstarch into the mixture and stir until fully combined.
5. Use a hand mixer or stand mixer to beat the egg whites until stiff peaks form.
6. Gently fold the whipped egg whites into the yolk mixture in several batches. Mix slowly to keep the batter light and airy.
7. Place the cake pan inside a deep roasting tray. Pour the batter into the pan.
8. Carefully pour water into the tray until it reaches about halfway up the cake pan.
9. Bake for 45 minutes or until the cake rises and the top becomes golden.
10. Turn off the oven and leave the cake inside to cool completely.
11. Place the cake in the refrigerator for 2 hours or overnight to set.
12. Before serving, dust the top with powdered sugar and add sliced strawberries or other fruit.

Notes

• Nutritional values are approximate and may vary depending on ingredient quality and portion size.
• The cake texture becomes better after chilling in the refrigerator.