3-Ingredient Flourless Cloud Cake — Impossibly Light & Fluffy
This dreamy flourless cake is impossibly light and airy, made with just three pantry staples you already have at home. No flour, no butter in the batter — just a pillowy soft crumb that melts on your tongue. A naturally gluten-free treat that looks and tastes like it took hours to make.
🛒 Ingredients
10 servings
- 4 large eggs, separated
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1½ cups (200 g) cornstarch, sifted
- 1 pinch of salt
- Butter or cooking spray, for greasing the pan bottom
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease only the bottom of a 9-inch (22 cm) round cake pan — leaving the sides ungreased helps the cake climb and hold its shape during baking.
- 2
In a spotlessly clean, dry bowl, beat the egg whites with a pinch of salt on high speed until stiff, glossy peaks form that stay rigid when you tilt the bowl. Set aside.
- 3
In a separate large bowl, beat the egg yolks with the sweetened condensed milk on medium-high speed until the mixture turns pale, thick, and creamy, about 3 minutes.
- 4
Sift the cornstarch over the yolk mixture and stir gently until fully incorporated and the batter is smooth with no lumps.
- 5
Fold the stiff egg whites into the batter in three additions, using a spatula with slow, sweeping under-and-over motions to preserve as much volume as possible.
- 6
Pour the batter into the prepared pan and bake for 35–40 minutes, until the top is deep golden and a toothpick inserted in the centre comes out clean. Do not open the oven door during baking.
💡 Chef's Tip
Serve this cake on the day it's baked for maximum fluffiness — it is most spectacular straight from the oven. If making ahead, store loosely covered at room temperature; avoid the fridge, which will deflate the delicate texture.
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