Cloud Cake

Cloud Cake is a light, fluffy, and ethereal dessert—like biting into a sweet cloud! It’s a type of chiffon or angel food cake known for its airy texture. Here’s a classic recipe to make a beautiful, soft Cloud Cake:

Cloud Cake Recipe (Fluffy Angel Food Style Cake)

Ingredients:

• 1 cup cake flour (or all-purpose flour sifted)
• 1 ½ cups egg whites (about 10-12 large eggs), room temperature
• 1 ¼ cups granulated sugar (divided)
• 1 ½ teaspoons cream of tartar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions:

1. Preheat oven:
   Preheat your oven to 350°F (175°C). Prepare an ungreased 10-inch tube pan (angel food cake pan).
2. Sift flour:
   Sift the cake flour and set aside.
3. Beat egg whites:
   In a large, clean bowl, beat egg whites with cream of tartar and salt on medium speed until soft peaks form.
4. Add sugar gradually:
   Gradually add ¾ cup sugar, beating on high speed until stiff peaks form (the meringue should be glossy and hold a firm peak).
5. Fold in flour:
   Gently fold in the sifted flour in 3 additions, being careful not to deflate the egg whites.
6. Add vanilla:
   Fold in the vanilla extract gently.
7. Bake:
   Pour batter into the ungreased tube pan and smooth the top.
   Bake for 35-40 minutes or until the cake springs back when lightly touched.
8. Cool upside down:
   Immediately invert the pan onto a bottle or cooling rack to cool completely upside down (this prevents collapsing).
9. Remove from pan:
   Once cooled, run a knife around the edges and center tube to loosen the cake, then remove carefully.

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