Description
A beautifully light sponge cake filled with billowy whipped cream, this Light & Fluffy Cloud Cake is as airy as its name suggests. Ideal for birthdays, brunches, or simply indulging in something delicate and sweet, it’s a treat that always delights.
Ingredients
6 large eggs, separated
1 cup granulated sugar (divided)
1 cup cake flour, sifted
1/2 tsp cream of tartar
2 cups heavy whipping cream, cold
1/3 cup powdered sugar
2 tsp vanilla extract
Powdered sugar (for dusting)
Instructions
- Preheat oven to 325°F (160°C). Grease and line two 8-inch round cake pans with parchment paper.
- Beat egg yolks with 1/2 cup sugar until pale and thick.
- In a separate bowl, beat egg whites with cream of tartar. Gradually add remaining 1/2 cup sugar and whip to stiff peaks.
- Gently fold egg whites into yolk mixture, alternating with sifted cake flour.
- Pour batter into prepared pans and bake for 25–30 minutes. Cool completely.
- In a chilled bowl, whip cold heavy cream. Add powdered sugar and vanilla; whip until stiff peaks form.
- Place one cake layer on a plate, spread whipped cream generously, and top with the second layer.
- Dust with powdered sugar and garnish as desired.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts