Cloud Cake Recipe: Light, Fluffy, and Easy to Make

Cloud Cake

A Personal Story

There’s something magical about the first time I tasted a cloud cake. It was during a visit to a quaint little café in Kyoto, Japan, where I stumbled upon what they called a “Japanese cloud cake.” The name alone intrigued me, but the experience of taking that first bite—light, airy, and almost melting in my mouth—left an indelible mark. When I returned home, I became obsessed with recreating that ethereal texture. After countless trials (and a few kitchen disasters), I finally perfected this cloud cake recipe, which is not only easy to make but also naturally gluten-free and lower in calories. This cake has since become a staple in my household, especially when I’m looking for a light yet satisfying dessert.

Why Will You Like This Recipe?

This cloud cake is a delightfully simple dessert that requires just five ingredients and minimal effort. Its light, fluffy texture makes it a perfect treat for any occasion, while its versatility allows you to customize it with your favorite toppings. Plus, it’s naturally gluten-free, making it suitable for a variety of dietary preferences.

Servings and Timing

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes (+ 2 hours chilling time)
• Servings: 10 servings
• Calories: 141 calories per serving

Ingredients

▢ 4 large eggs, separated
▢ 1 cup (240g) full-fat Greek yogurt
▢ 1 cup (240g) sweetened condensed milk
▢ 1 tsp vanilla bean paste (or extract)
▢ 1 tbsp cornstarch (cornflour)

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ANNONCE

Optional Toppings:
▢ 1 tbsp powdered sugar, for dusting
▢ 1 cup (200g) sliced strawberries (or other fresh fruit)

Notes:

• For a dairy-free version, substitute Greek yogurt with coconut yogurt and use a plant-based sweetened condensed milk.
• Ensure all equipment is grease-free to achieve the perfect meringue texture.

Preparation Method

Step One: Preheat and Prepare

Preheat your oven to 320°F (160°C). Lightly mist an 8-inch springform pan with cake release or butter, then line the bottom and sides with parchment paper. Cover the base of the pan with two layers of foil to prepare it for a water bath.

Step Two: Separate the Eggs

Carefully separate the egg whites into a clean, dry mixing bowl and the yolks into another bowl. Ensure no yolk gets into the whites, as even a tiny speck can prevent them from whipping properly.

Step Three: Combine Wet Ingredients

In the bowl with the yolks, add the Greek yogurt, sweetened condensed milk, and vanilla bean paste. Stir thoroughly to combine. Sift in the cornstarch and mix until smooth.

Step Four: Whip the Egg Whites

Using a hand mixer or stand mixer, whisk the egg whites until they form stiff peaks. Be careful not to overbeat, as this can cause the egg whites to break down and lose their airy texture.

Step Five: Fold the Batter

Gradually fold the whipped egg whites into the yolk mixture using a spatula or metal spoon. Gently scrape the bottom of the bowl to ensure even incorporation while retaining as much air as possible.

Step Six: Bake in a Water Bath

Place the prepared cake tin into a deep roasting tray. Pour the batter into the pan, then carefully pour hot water into the tray until it reaches halfway up the sides of the cake tin. Avoid splashing water into the batter.

Bake for 45 minutes or until the cake is golden and well-risen. Turn off the oven and leave the cake inside to cool completely before chilling in the refrigerator for at least 2 hours (or overnight).

Step Seven: Serve and Enjoy

Dust the cooled cake with powdered sugar and top with sliced strawberries or your choice of fresh fruit. Slice, serve, and savor the lightness of this vanilla cloud cake!

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Variations and Customizations

• Flavor Variations: Add a teaspoon of almond extract or lemon zest for a citrusy twist.
• Topping Ideas: Drizzle with honey, chocolate sauce, or caramel for added indulgence.
• Fruit Pairings: Experiment with berries, mango slices, or kiwi for a refreshing contrast.
• Blender Option: Blend the wet ingredients (except egg whites) for a smoother batter before folding in the whipped egg whites.

Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For optimal freshness, avoid freezing, as the texture may change upon thawing.
• Serve chilled or at room temperature for the best flavor experience.

Tips and Additional Ideas

• Use a stand mixer for effortless whipping of egg whites.
• Ensure all equipment is grease-free to achieve the perfect meringue texture.
• Do not open the oven door during baking to prevent the cake from deflating.

Nutrition Facts

Here’s the nutritional breakdown per serving (approximately):

Frequently Asked Questions (FAQs)

What is the cloud cake recipe?

The cloud cake recipe is a simple, light dessert made with just five ingredients: eggs, Greek yogurt, sweetened condensed milk, vanilla, and cornstarch. It’s known for its airy texture and versatility.

What is Japanese cloud cake?

Japanese cloud cake is a variation of the classic cloud cake, often flavored with matcha or other traditional Japanese ingredients. It shares the same light, fluffy texture as the original recipe.

How do you make a vanilla cloud cake recipe?

To make a vanilla cloud cake, combine Greek yogurt, sweetened condensed milk, and vanilla bean paste with whipped egg whites. Bake in a water bath for a soft, melt-in-your-mouth texture.

Can you make cloud cake in a blender?

Yes, you can blend the wet ingredients (except egg whites) for a smoother batter before folding in the whipped egg whites. However, avoid overmixing to maintain the cake’s airy structure.

Is there an easy cloud cake recipe?

Absolutely! This recipe is incredibly easy, requiring just five ingredients and basic kitchen tools. Its straightforward steps make it perfect for beginners.

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Try this easy cloud cake recipe today and share your experience with us in the comments! Whether you’re serving it as a light dessert or pairing it with fresh fruit, this cake is sure to impress with its delicate texture and delightful flavor.

Cloud Cake

This light and fluffy cloud cake is a gluten-free dessert made with just five ingredients. Inspired by the airy textures of Japanese confections, it’s a simple yet elegant treat, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Chilling Time 2 hours hrs

Total Time 55 minutes mins

Course Dessert

Cuisine Japanese

Servings 10 servings

Calories 141 kcal

Equipment

• 8-inch springform pan
• Mixing Bowls
• whisk or mixer

Ingredients

  

• 4 large eggs separated
• 1 cup full-fat Greek yogurt
• 1 cup sweetened condensed milk
• 1 tsp vanilla bean paste or extract
• 1 tbsp cornstarch cornflour
• 1 tbsp powdered sugar for dusting (optional)
• 1 cup sliced strawberries or other fresh fruit

Instructions

 

• Preheat oven to 320°F (160°C). Line and foil-wrap an 8-inch springform pan.
• Separate egg whites and yolks into clean bowls.
• In the yolk bowl, mix yogurt, condensed milk, and vanilla. Sift in cornstarch and combine.
• Whip egg whites until stiff peaks form.
• Fold egg whites gently into the yolk mixture to maintain airiness.
• Pour batter into prepared pan placed in a water bath. Bake 45 minutes. Cool in oven, then refrigerate for 2 hours.
• Top with powdered sugar and fruit before serving.

Notes

Use clean, grease-free bowls for whipping egg whites. Add lemon zest or almond extract for flavor variation.

Keyword Cloud Cake, Gluten Free, Light Dessert

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