Light & Fluffy Cloud Cake

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A slice of heaven on a plate, the Light & Fluffy Cloud Cake lives up to its name with an airy sponge exterior and dreamy whipped filling. It’s the kind of dessert that makes you close your eyes and savor every bite. Perfect for celebrations or a peaceful afternoon tea, this cake pairs subtle sweetness with a melt-in-your-mouth texture.

This cake balances elegance and comfort. With a delicate dusting of powdered sugar and its cloud-like texture, it’s a showstopper that doesn’t require elaborate decoration. It’s simple, graceful, and just plain delicious.

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What Kind of Sponge Cake Works Best?

For this Light & Fluffy Cloud Cake, a traditional sponge cake or chiffon cake works beautifully. You’ll want a cake with good structure but not overly dense. Whipping the egg whites to stiff peaks and folding them gently into the batter gives that signature lightness. Avoid butter-heavy batters—they tend to weigh things down.

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Ingredients for the Light & Fluffy Cloud Cake

• Eggs: Essential for structure and airiness. Separate the whites and yolks to whip the whites for volume.
• Granulated Sugar: Adds sweetness and helps stabilize the whipped egg whites.
• Cake Flour: Provides a tender crumb and lighter texture compared to all-purpose flour.
• Cream of Tartar: Helps stabilize egg whites for fluffier peaks.
• Heavy Whipping Cream: Used for the dreamy filling; it should be cold for optimal volume.
• Powdered Sugar: Sweetens the whipped cream and dusts the cake for a delicate finish.
• Vanilla Extract: Adds a warm aromatic note to both cake and filling.

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How To Make the Light & Fluffy Cloud Cake

Step 1: Prepare the Sponge Cake

Preheat your oven to 325°F (160°C). Grease and line two 8-inch round cake pans with parchment paper. In a large bowl, beat the egg yolks with half the sugar until pale and thick. In a separate bowl, whip the egg whites with cream of tartar until soft peaks form, then gradually add the remaining sugar and whip to stiff peaks. Gently fold the whipped egg whites into the yolk mixture in batches, alternating with sifted cake flour. Pour the batter into the pans and bake for 25-30 minutes, or until the tops spring back lightly. Cool completely.

Step 2: Make the Whipped Cream Filling

In a chilled bowl, whip the heavy cream until it begins to thicken. Add powdered sugar and vanilla extract and continue whipping until stiff peaks form. Be careful not to overmix—you want it smooth and creamy.

Step 3: Assemble the Cake

Once the cakes are cooled, place one layer on a serving plate. Spread the whipped cream filling generously over the top. Gently place the second layer over the cream and press lightly to level. Use additional cream to fill any gaps around the edges.

Step 4: Finish with Powdered Sugar

Dust the top with a fine layer of powdered sugar for that ethereal cloud-like appearance. Garnish with fresh berries or mint if desired.

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How to Serve and Store the Light & Fluffy Cloud Cake

Serve the cake slightly chilled for the most refreshing texture. It pairs beautifully with a hot cup of tea or a light fruit compote. Slice gently with a serrated knife to maintain the structure of the fluffy layers.

To store, keep the cake covered in the refrigerator for up to 3 days. Due to the whipped cream filling, it’s best not to freeze this cake, as the texture can suffer once thawed. If you’re preparing ahead, you can bake the sponge layers a day in advance and refrigerate them wrapped until you’re ready to assemble.

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Frequently Asked Questions

Can I make the sponge cake ahead of time?

Yes! The sponge cake layers can be made a day ahead. Wrap them well in plastic wrap and store them at room temperature or refrigerate if your kitchen is warm.

Can I use all-purpose flour instead of cake flour?

While you can substitute all-purpose flour, the texture may be slightly denser. If possible, use cake flour for that light, tender crumb.

How do I keep the whipped cream from deflating?

Make sure your cream is very cold and don’t overwhip. For extra stability, you can add a tablespoon of instant vanilla pudding or a bit of mascarpone cheese.

Can I add fruit to the filling?

Absolutely! Fresh berries or thin slices of fruit like mango or kiwi can be folded into the whipped cream or layered between the cake.

Is this cake overly sweet?

Not at all. The sweetness is balanced and subtle, making it ideal for those who prefer a lighter dessert.

Can I make it gluten-free?

Yes, use a gluten-free cake flour blend and double-check that your other ingredients are certified gluten-free.

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Want More Dessert Ideas?

If you love this Light & Fluffy Cloud Cake, you’ll want to try these sweet inspirations from the Kitchen By Kate collection:

• Easy Oreo Cheesecake with a rich, crunchy base.
• Maple Donut Bars for cozy mornings and sweet cravings.
• Easy Napoleon Cake stacked with flaky pastry and silky filling.
• Old-Fashioned Sour Cream Donuts for a nostalgic bite.
• Chocolate Lava Brownie Cookies for intense chocolate indulgence.

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And let me know in the comments how yours turned out. Did you flavor the whipped cream? Add berries inside? I love seeing your twists and touches.

Want more dreamy recipes? Come hang out on Pinterest at Kitchen By Kate where I share delicious inspiration daily.

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