Light & Fluffy Cloud Cake
A wonderfully light sponge cake with a tender, airy crumb that melts in your mouth. Folded egg whites give it an irresistible cloudlike texture, making it the perfect everyday dessert for any occasion.
🛒 Ingredients
20 servings
- 4 eggs (whites and yolks separated)
- 3 tablespoons softened margarine
- 3 cups all-purpose flour, sifted
- 2 cups sugar
- 1 cup whole milk
- 1 tablespoon baking powder
- 1 pinch of salt
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a bundt or tube pan.
- 2
Beat egg whites with a pinch of salt until stiff peaks form. Set aside in the refrigerator.
- 3
Beat margarine with an electric mixer until pale and creamy. Gradually add the sugar and beat until light and fluffy.
- 4
Add egg yolks one at a time, beating well after each addition.
- 5
Fold in the sifted flour alternating with the milk, starting and ending with flour. Mix until just smooth.
- 6
Stir in the baking powder gently.
- 7
Carefully fold in the beaten egg whites in three additions using a spatula, keeping as much volume as possible.
- 8
Pour batter into the prepared pan and bake for 40 minutes, or until golden and a toothpick inserted in the center comes out clean.
- 9
Cool in the pan for 10 minutes, then turn out onto a wire rack.
💡 Chef's Tip
Make sure the egg whites are completely free of yolk before beating — even a tiny trace of fat will prevent them from reaching full volume. For extra flavor, add a teaspoon of vanilla extract to the batter.
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