Name: Light Cloud Cake
Prep time: 25 min
Cook time: 55 min
Total time: 3 h 20 min
Yield: 1
Cuisine: International
Ingredients: 1 cup plus 2 tablespoons cake flour, sifted twice; (or 1 cup all purpose flour sifted with 1 tablespoon cornstarch); 6 large eggs, room temperature, separated; 3/4 cup superfine sugar, divided; 1/3 cup neutral oil; 1/2 cup milk, dairy or plant based; 1 teaspoon alcohol free vanilla bean paste or vanilla powder; 1 teaspoon finely grated lemon zest, optional; 1/2 teaspoon cream of tartar; 1/4 teaspoon fine salt; Powdered sugar, for finishing

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Single slice of Light Cloud Cake dusted with powdered sugar on a white plate, soft crumb visible.

If a slice of sky could land on your plate, this would be it. My Light Cloud Cake is impossibly soft, gently sweet, and so airy that it almost seems to float above the fork.

I reach for this recipe when I want dessert to feel elegant without being heavy, a tender crumb that melts on the tongue, a delicate vanilla perfume, and a creamy finish that invites another bite.

It is the kind of cake you can serve plain with a dusting of powdered sugar, or dress up with softly whipped cream and berries. Every time I bake it, I watch it rise in the oven with a billowy top, then I let it cool into a plush, springy sponge that slices like a dream.

Why You’ll Love This Recipe

I love this cake for busy weeknights because it asks for simple pantry ingredients and rewards you with a bakery level dessert. The method is straightforward, yet it always feels special. You whisk a silky base, whip a bright white cloud of meringue, and fold the two together. The batter feels light in the bowl and even lighter once it is baked. Since the flavor is gentle, it pairs with almost anything you have on hand, fruit compotes, citrus curds, chocolate sauce, or a spoonful of yogurt.
Texturally, this cake is a little miracle. It is softer than a classic sponge and lighter than a butter cake. Picture the tenderness of chiffon cake with the pillowy bounce of angel food, then imagine a moist crumb that stays fresh for days. It springs back when pressed and does not crumble into dryness. I use cake flour for a fine, delicate texture, and I stabilize the whipped egg whites with cream of tartar so the cake rises high and stays lofty rather than collapsing.
There are quiet bonuses too. This cake is naturally modest in fat and sugar, so it tastes clean and light. With a few simple swaps, it can easily be dairy free. If you prefer to keep things gluten free for your guests, there is a way to do that without giving up the airy bite we love.
It also keeps beautifully, which makes it a smart make ahead dessert for gatherings.
Most of all, it has that cozy, humble energy that I want from home baking. It looks elegant on the table, but it does not shout. It invites a cup of mint tea, a slice of ripe mango, a quiet pause after dinner, and the kind of compliments that come from genuine delight.

Light Cloud Cake

Yield: 1 cake, about 8 to 10 slices

Prep Time: 25 minutes

Cook Time: 55 minutes

Cooling Time: 2 hours

Total Time: 3 hours 20 minutes

An ultra airy, tender vanilla sponge that feels like a slice of sky. The batter blends a silky yolk base with glossy medium peak meringue, so the cake bakes tall, springy, and light. Perfect with a dusting of powdered sugar and fresh fruit.

Ingredients

1 cup plus 2 tablespoons cake flour, sifted twice
(or 1 cup all purpose flour sifted with 1 tablespoon cornstarch)
6 large eggs, room temperature, separated
3/4 cup superfine sugar, divided
1/3 cup neutral oil
1/2 cup milk, dairy or plant based
1 teaspoon alcohol free vanilla bean paste or vanilla powder
1 teaspoon finely grated lemon zest, optional
1/2 teaspoon cream of tartar
1/4 teaspoon fine salt
Powdered sugar, for finishing

Instructions

Preheat the oven to 320 F, 160 C. For the highest rise use an ungreased 8 inch tube pan. For a round cake line the bottom of an 8 inch springform with parchment, leave the sides ungreased, wrap the outside with foil, and set a large roasting pan nearby for a water bath.
Separate the eggs. Place the whites in a clean mixing bowl. Place the yolks in a large bowl.
Whisk the yolks with half of the sugar until pale and creamy. Whisk in the oil until satin smooth. Whisk in the milk, vanilla, and lemon zest if using. Sift the cake flour and salt over the bowl and whisk just until smooth.
Whip the egg whites on medium speed until foamy. Add the cream of tartar. Continue whipping to soft peaks. Slowly rain in the remaining sugar and whip to glossy medium peaks that bend softly.
Fold one third of the meringue into the yolk batter to lighten it. Gently fold in the remaining meringue in two additions, turning the bowl and lifting the batter so you do not deflate it.
Pour into the prepared pan. Run a skewer through the batter to pop hidden bubbles and smooth the top.
Tube pan: bake on the lower middle rack for 50 to 60 minutes, until the top springs back and a skewer comes out clean with a few moist crumbs.
Springform with water bath: set the pan inside the roasting pan and pour in hot water to reach 2.5 cm up the sides. Bake 50 to 60 minutes, tenting loosely with foil if the top colors too fast.
Invert immediately to cool. For a tube pan invert over a bottle. For a springform cool 10 minutes, invert onto a parchment lined rack, then flip upright. Cool completely for about 2 hours.
Run a thin knife around the edge to release. Dust with powdered sugar. Slice with a long serrated knife using a gentle sawing motion.

Notes

Cake flour gives the most delicate crumb. If you use all purpose flour, sift it with cornstarch as noted and sift twice.

Do not grease the pan sides. The batter needs to cling as it rises.

Stop whipping at medium peaks. Overwhipped whites can be dry and hard to fold, which deflates the batter.

Storage: keep covered at room temperature for 1 day, then refrigerate up to 3 days. For longer storage, slice, wrap tightly, and freeze up to 1 month. Thaw at room temperature.

Flavor ideas: sift 1 tablespoon matcha with the flour for a green tea version, or add mixed citrus zest for a bright finish.

Serving: I like it plain with powdered sugar, or with lightly sweetened whipped cream and berries. Mint tea or sparkling water with lemon is a lovely pairing.

Ingredients & Substitutions

The foundation of my Light Cloud Cake is cake flour, which is milled extra fine and has a lower protein content than all purpose flour. That simple difference gives the cake its tender crumb. If cake flour is hard to find, I sift all purpose flour with a tablespoon of cornstarch per cup to mimic the softness. For a standard round cake, I use about one cup plus two tablespoons of cake flour, sifted twice so the batter stays light.
Eggs do the heavy lifting here, both yolks and whites. The yolks give richness and a pale golden color. The whites become a glossy meringue that traps air and helps the cake rise tall. I usually use six large eggs at room temperature. Room temperature eggs whip higher and fold more easily, which matters for that cloudlike texture. A pinch of cream of tartar helps the whites hold their structure. If you do not have cream of tartar, a tiny splash of fresh lemon juice will steady the meringue.
For sweetness, I reach for superfine sugar. It dissolves quickly in both the yolk mixture and the meringue, which keeps the crumb smooth. If you only have regular granulated sugar, you can pulse it in a food processor for a few seconds to make a finer grind. I use a modest three quarters cup in total, splitting it between the yolks and the whites so the sweetness is balanced throughout.
Liquid ingredients are simple. Neutral oil keeps the cake moist without weighing it down. I use a mild vegetable oil, about one third cup. Oil gives chiffon style tenderness and a subtle sheen to the crumb. For dairy, I like to whisk in half a cup of milk. Any light milk works, dairy or plant based. I have used almond milk and oat milk with success. A spoonful of plain yogurt can be added for extra moisture if you want a slightly richer crumb.
Vanilla is essential for a clean, fragrant finish. I prefer alcohol free vanilla bean paste or vanilla powder for a halal friendly option. A scraped vanilla bean is lovely when I want visible specks and a floral aroma. A little lemon zest is optional, but I love how the citrus lifts the flavor without stealing the show.
Salt is the quiet hero. A small pinch wakes up the sweetness and gives the cake definition. I also keep a teaspoon of cornstarch handy when I am substituting flour blends, because it helps keep the crumb delicate. Everything is sifted so there are no lumps to weigh down the batter.

Close up of a Light Cloud Cake slice with powdered sugar and a small fork on the plate.

If you want a deeper dive into swapping cake flour with all purpose, see the King Arthur Baking cake flour guide.

Directions

Prepping the Ingredients

I start by bringing the eggs to room temperature. If I forgot to pull them out early, I set them in a bowl of warm water for ten minutes. I separate the whites into a clean, grease free mixing bowl and place the yolks in another large bowl. I sift the cake flour twice into a third bowl so it is airy. I preheat the oven to 160 C, or 320 F, and I position a rack on the lower middle level so the cake bakes evenly.

For the pan, I have two good options. An ungreased 20 centimeter tube pan gives the highest rise and the most even bake, because the batter can climb the center tube. If I want a smooth round cake, I line the bottom of a 20 centimeter springform with parchment and leave the sides ungreased so the batter can cling and climb. A light mist of oil on the parchment is fine, but I avoid greasing the sides because it can cause slipping and shrinking.

Mixing the Yolk Base

In the bowl with the yolks, I whisk in half of the sugar until it looks pale and creamy. I drizzle in the oil while whisking, and I keep whisking until it looks satin smooth.

The mixture should feel thick and glossy. I stir in the milk, vanilla, and any citrus zest, then I whisk again until it is well combined.

Finally I sprinkle the sifted flour and a pinch of salt over the surface and whisk gently, just until no streaks remain. The batter should be silky and free of lumps. If it feels tight, I add a tablespoon of milk. If it seems thin, I sift in a teaspoon more flour. I set this aside while I whip the whites.

Whipping the Whites

I make sure the white bowl and whisk are perfectly clean. A tiny bit of grease can prevent the whites from whipping. I begin on medium speed until the whites look foamy. I add the cream of tartar and keep whisking until soft peaks form. Now I add the remaining sugar in a slow, steady stream while whisking, then I increase the speed and whip until the meringue looks glossy and forms medium peaks. I do not chase ultrastiff peaks, I stop when the tips bend gently. That texture folds more easily into the batter and gives a fine, even crumb.

Glossy medium peaks meringue on a whisk over a stainless steel bowl for Light Cloud Cake.

Folding and Panning

I lighten the yolk batter with a generous scoop of meringue, stirring it in firmly to loosen the base. Then I switch to a gentle folding motion, adding the rest of the meringue in two or three additions. I slide the spatula down the side of the bowl, scoop across the bottom, and lift up through the center, turning the bowl as I fold. I take my time so I do not deflate the air I worked so hard to whip. When I see only a few pale streaks, I stop folding, tap the bowl once on the counter to release large bubbles, and pour the batter into the prepared pan.

Foil wrapped springform pan filled with Light Cloud Cake batter in a water bath, overhead.

If I am using a springform, I wrap the outside with foil and set it in a larger pan. I pour a little hot water in the larger pan to make a shallow water bath. The gentle steam keeps the edges tender and helps prevent cracking. If I am using a tube pan, I skip the water bath and simply smooth the top. I run a skewer through the batter in a gentle spiral to pop hidden air pockets, then I place the pan in the oven.

Baking and Cooling

The cake bakes low and slow. I check at the 40 minute mark. The top should look lightly golden and spring back when touched. A skewer should come out clean with only a few moist crumbs. If the top is coloring too quickly, I tent it with a loose piece of foil and continue baking until the center is set, usually 50 to 60 minutes total depending on the pan.

Whole Light Cloud Cake on a blue plate with one slice removed and a dusting of powdered sugar.

When it is done, I remove the cake and immediately invert it to cool. For a tube pan, I set the center tube over a bottle or use the built in feet if the pan has them. For a springform, I invert the entire cake onto a wire rack lined with parchment, then I flip it upright after ten minutes. Cooling upside down prevents the delicate crumb from sinking. I let it cool completely before removing it from the pan, then I run a thin knife around the edge and lift the cake out.

Final Touches

To serve simply, I dust the top with powdered sugar and slice with a long serrated knife using a gentle sawing motion. For a creamy finish, I whisk cold heavy cream with a little vanilla powder and a spoonful of powdered sugar until soft peaks form, then I spoon it alongside each slice. Fresh berries, thin slices of mango, or a spoon of lemon curd make this cake shine. If I want a glossy top, I brush a whisper of warm honey over the surface for a soft sheen, just enough to catch the light.

Slice of Light Cloud Cake topped with whipped cream and mixed berries beside a glass of tea.

Mistakes to Avoid

The most common pitfall is overwhipping the whites. It is tempting to go for stiff peaks, but that can make the meringue dry and hard to fold. Medium peaks are ideal, glossy and flexible, which gives a finer crumb and a higher rise.
Do not grease the sides of the pan. This cake needs something to cling to as it rises. Greasy sides encourage the batter to slide down, which leads to a dense layer along the bottom and possible collapse. Parchment on the base is helpful, but leave the sides clean.
Resist the urge to rush cooling. Inverting the cake right away and letting it cool fully will protect that airy structure. Cutting while warm can compress the crumb. I know it smells amazing, but patience pays off with neat, cloudlight slices.
Avoid heavy flavorings that add extra liquid or fat to the batter. Large amounts of cocoa, syrups, or purees can weigh down the rise. If you want to add flavor, use dry ingredients in moderation, or fold flavor into the topping instead of the batter.

How I Like to Enjoy Light Cloud Cake

This is my favorite weekend afternoon cake. I brew mint tea, slice fresh strawberries, and pile them into a small bowl with a sprinkle of sugar so they gloss over. I set out the cake on a white plate, add a cloud of whipped cream, and spoon the berries over the top. The colors make me smile, the sweetness feels graceful, and each bite is light enough that you can go back for another slice without feeling weighed down.

For a sunny brunch, I serve slender wedges with yogurt, honey, and slices of mango. The creamy yogurt plays so well with the airy crumb. If I want an evening dessert that feels special, I brush the top with warm honey, add a ring of blueberries, and pour tall glasses of chilled rose lemonade or sparkling water with lemon. The cake sits nicely beside a platter of grilled peaches or a bowl of ripe figs. It fits every season, and it adapts to whatever fruit looks best.

When I want to make it look festive, I pipe small kisses of whipped cream around the top and tuck in mint leaves and thin citrus slices. The look stays simple and fresh, which suits the cake’s personality. I love that it never feels overdone. It is a calm, happy dessert.

Variations You’ll Love

For a classic citrus version, I add the zest of one lemon and one orange to the yolk batter, then I serve the cake with a spoonful of citrus yogurt and orange segments. The zest perfumes the crumb without adding extra liquid, and the result tastes bright and sunny.
If you love green tea, sift a tablespoon of matcha with the flour. It will tint the crumb a pastel green and give a gentle tea aroma. I serve matcha cloud cake with lightly sweetened whipped cream and sliced strawberries, a combination that feels both calming and celebratory.
For a chocolate whisper, I sift two tablespoons of cocoa with the flour, and I add two tablespoons of milk to keep the batter fluid. The cake stays light, more cocoa kiss than chocolate bomb. It is lovely with a drizzle of warm chocolate sauce and raspberries.
To make it dairy free, I use almond milk or oat milk in place of dairy milk, and I skip any yogurt. For a gluten free version, I use a high quality 1 to 1 gluten free flour blend in place of cake flour, then I sift an extra teaspoon of cornstarch into the blend to encourage tenderness. The result is still soft and fluffy, with only a tiny bit more chew.

Tips for better results

This cake stores very well. I keep it covered at room temperature for one day, then I move it to the refrigerator for up to three more days. The crumb stays moist and springy. For longer storage, I slice the cake, wrap each piece tightly, and freeze for up to one month. Thaw at room temperature, then revive the texture with a minute of rest under a loose tea towel.
If I am planning for a party, I bake the cake the day before, cool it completely, and keep it covered in the pan. On the day of serving, I unmold, dust with powdered sugar, and add fresh fruit. The flavor settles overnight and the crumb becomes even more tender.
To keep the texture perfect, I measure carefully and sift the dry ingredients. I keep my folding gentle and deliberate, knowing that the air in the meringue is my best friend. I also bake on the lower middle rack to avoid excessive top color before the center is set. If your oven runs hot, a small oven thermometer can be helpful.
For clean slices, I use a long serrated knife and wipe the blade between cuts. I try not to press down while slicing. Instead I let the sawing motion do the work. This preserves the delicate air pockets and keeps the crumb plush.

More Cake Recipes

FAQ

Q1: Can I bake this without a tube pan?

Yes, and I do it often when I want a smooth, round presentation. I line the bottom of a 20 centimeter springform with parchment and leave the sides ungreased so the batter can climb. I sometimes wrap the outside with foil and set it in a shallow water bath, which keeps the crumb extra tender and helps prevent cracking.

The bake time is similar, usually 50 to 60 minutes, but I start checking at 40 minutes since every oven runs a little different. A loaf pan works too, but the batter is deeper, so I lower the oven temperature to 150 C and extend the bake, checking with a skewer near the center for doneness. No matter the pan, I cool the cake upside down so the airy structure sets properly.

Q2: Why did my cake shrink or collapse after baking?

This usually comes down to structure and moisture balance.

If the meringue was whipped to very stiff, dry peaks, it can be hard to fold, which deflates the batter and creates weak pockets. I stop at glossy medium peaks that bend softly. Greasing the sides of the pan can also make the batter slip as it rises, so I keep the sides clean and only line the base. Underbaking is another common cause. The top should spring back and a skewer should come out mostly clean before I pull it. Finally, the cooling step matters. I invert the cake as soon as it comes out so gravity does not compress the crumb while it is still hot. Those small details keep the cloud from sinking.

Q3: Can I use all purpose flour instead of cake flour?

You can, and I have done it with great results. I mimic cake flour by sifting one cup of all purpose flour with one tablespoon of cornstarch, then I measure what I need for the recipe. I sift twice so the texture stays feathery. Cake flour still gives the most delicate crumb, but the homemade blend is very close. If I am using a gluten free 1 to 1 blend, I sift in an extra teaspoon of cornstarch to keep the bite soft and tender.

Light Cloud Cake

Why You’ll Love This Recipe