Light Vanilla Cloud Cake
This impossibly light and fluffy vanilla cake achieves its airy texture through carefully folded egg whites — no butter needed. Simple pantry staples come together in a dessert that feels both classic and effortless. Perfect for afternoon tea or a light after-dinner treat.
🛒 Ingredients
10 servings
- 5 large eggs, separated
- 5 tablespoons granulated sugar
- 5 tablespoons all-purpose flour, sifted
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking powder
- Butter and flour for the pan
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch (22 cm) round cake pan.
- 2
Beat the egg whites with an electric mixer on high speed until they form stiff, glossy peaks.
- 3
With the mixer still running, gradually add the sugar and continue beating until the meringue is thick, shiny, and holds firm peaks.
- 4
Reduce speed to low and add the egg yolks one at a time, waiting a few seconds between each to preserve volume.
- 5
Stir in the vanilla extract gently.
- 6
Turn off the mixer. Using a rubber spatula, fold in the sifted flour one tablespoon at a time with slow, sweeping motions from the bottom of the bowl upward.
- 7
Add the baking powder and fold in with two or three gentle strokes — do not overmix.
- 8
Pour the batter into the prepared pan and bake immediately for 28–32 minutes, 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. Dust with powdered sugar before serving.
💡 Chef's Tip
Do not open the oven for the first 20 minutes or the cake may sink. For a citrusy twist, add the zest of one lemon or orange to the batter along with the vanilla.
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