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Cloud Cake

Cloud cake is the lightest, fluffiest dessert you will ever taste. This ethereal sponge cake gets its name from its impossibly airy texture that practically melts on your tongue. Made with whipped egg whites and minimal flour, this Japanese inspired treat delivers pure, pillowy perfection.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Desserts
Cuisine: Japanese Inspired
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Egg Yolk Mixture
  • 6 large egg yolks at room temperature
  • 60 ml vegetable oil or other neutral oil
  • 80 ml whole milk at room temperature
  • 1 teaspoon pure vanilla extract
  • 90 g cake flour sifted
  • 1/4 teaspoon salt
Meringue
  • 6 large egg whites at room temperature
  • 1/4 teaspoon cream of tartar
  • 100 g granulated sugar

Equipment

  • 9 inch round cake pan with removable bottom
  • Stand mixer or hand mixer with whisk attachment
  • Two large mixing bowls
  • Fine mesh sieve
  • Rubber spatula
  • Small saucepan
  • Deep roasting pan for water bath
  • Cooling rack
  • Parchment paper
  • Kitchen thermometer

Method
 

  1. Preheat your oven to 150C (300F). Line the bottom of your 9 inch cake pan with parchment paper but do not grease the sides.
  2. Combine the vegetable oil and milk in a small saucepan over low heat. Warm until the mixture reaches about 65C (150F), then remove from heat.
  3. Sift the cake flour and salt into a large mixing bowl. Pour the warm milk and oil mixture over the flour and whisk until completely smooth.
  4. Add the egg yolks one at a time, whisking well after each addition. Stir in the vanilla extract and set this bowl aside.
  5. In a completely clean, dry bowl, add the egg whites and cream of tartar. Beat on medium speed until the whites become foamy and opaque.
  6. Gradually add the sugar one tablespoon at a time while continuing to beat. Increase speed to high and whip until you achieve stiff, glossy peaks that hold their shape when the whisk is lifted.
  7. Add one third of the meringue to the egg yolk mixture and fold gently with a rubber spatula. Add the remaining meringue in two batches, folding with a gentle figure eight motion until no white streaks remain.
  8. Pour the batter into your prepared pan and gently tap it on the counter twice to release large air bubbles. Use a chopstick or skewer to run through the batter in a zigzag pattern to pop any remaining bubbles.
  9. Place the cake pan inside a deep roasting pan. Pour hot water into the roasting pan until it reaches about 2 inches up the sides of the cake pan.
  10. Bake for 25 minutes at 150C (300F). After 25 minutes, reduce the temperature to 140C (280F) and continue baking for another 40 minutes.
  11. Turn off the oven and crack the door open about 2 inches. Let the cake cool inside the oven for 15 minutes.
  12. Remove from oven and water bath, then cool completely on a rack before removing from pan.
  13. Run a thin knife or offset spatula around the edges of the pan. Push up from below to release the cake, gently peel away the parchment paper and transfer to your serving plate.

Notes

Room temperature eggs are absolutely critical for this recipe. Cold egg whites will not whip to their full volume. Set your eggs out at least one hour before baking. Do not open the oven door during the first 50 minutes of baking. Store in the refrigerator for up to 3 days in an airtight container.