FLOURLESS CLOUD CAKE
Also known as Chiffon Cake or Angel Food Cake, this ethereal, fluffy, and gluten-free dessert gets its incredible height and “cloud-like” texture from whipped egg whites. It’s light as air and melts in your mouth.
Ingredients
For the Cloud Cake Base:
· 6-7 large eggs, separated, at room temperature (you need exactly 1 cup/240ml of egg whites)
· ¾ cup (150g) granulated sugar, divided
· 1 tsp cream of tartar (essential for stability)
· Pinch of fine salt
· 2 tsp pure vanilla extract
· 1 tsp lemon juice or white vinegar
· ½ tsp almond extract (optional, but lovely)
· Zest of 1 lemon (optional, for brightness)
For Stabilized Whipped Cream Topping:
· 1 cup (240ml) heavy cream, cold
· 2 tbsp powdered sugar
· ½ tsp vanilla extract
For Serving (Choose Your “Cloudscape”):
· Fresh berries (raspberries, strawberries, blueberries)
· A light dusting of powdered sugar
· A drizzle of fruit coulis or melted dark chocolate
· Sliced peaches, mango, or passion fruit
Instructions
- Prepare the Pan & Preheat
· Do not grease the pan. The cake needs to cling to the sides to rise properly.
· Use a 9-inch or 10-inch tube pan (angel food cake pan) with a removable bottom.
· Preheat oven to 325°F (165°C) with a rack in the lower third.
- Whip the Egg Whites to Stiff Peaks (The Key Step)
· In a completely clean, grease-free bowl of a stand mixer (or with a hand mixer), add the egg whites, cream of tartar, and lemon juice.
· Beat on medium speed until soft peaks form (about 2-3 minutes).
· With the mixer running, gradually add ½ cup (100g) of the sugar, one tablespoon at a time.
· Increase speed to medium-high and whip until stiff, glossy peaks form. When you lift the beaters, the peak should stand straight up. Be careful not to overbeat into a dry, crumbly texture. Gently fold in vanilla (and almond extract/zest, if using).
- Prepare the Egg Yolk Base
· In a separate bowl, whisk the egg yolks with the remaining ¼ cup (50g) sugar until pale, thick, and the sugar is mostly dissolved (about 2-3 minutes of vigorous whisking). It should form a “ribbon” when you lift the whisk.
· Gently stir in the vanilla.
- Fold & Combine
· Add about ⅓ of the whipped egg whites into the yolk mixture. Fold gently with a large spatula to lighten.
· Pour this lightened yolk mixture back into the remaining bowl of egg whites.
· Using the gentlest folding motion, cut through the center and sweep around the sides, rotating the bowl, until no white streaks remain. Do not stir or deflate.
- Bake
· Gently spoon the very fluffy batter into the ungreased tube pan. Smooth the top.
· Bake for 40-50 minutes, until the top is a deep golden brown, feels firm and springy to the touch, and a toothpick inserted comes out clean.
· Crucial Inversion: Immediately upon removing from the oven, invert the pan onto its legs or over the neck of a bottle. Let it cool completely upside down (about 1.5 hours). This prevents collapse.
- Unmold & Serve
· Once completely cool, run a thin, flexible knife or offset spatula around the inner and outer edges of the pan.
· Lift the cake out by the center tube. Run the knife under the bottom to release.
· Transfer to a serving plate.
- Top & Serve
· Whip the cold cream with powdered sugar and vanilla until soft peaks form.
· Pile the whipped cream on top of the cooled cake and decorate with fresh berries or your chosen topping.
· Slice with a serrated knife in a gentle sawing motion.
· Serve immediately. The cake is best the day it’s made but will keep, covered lightly at room temp, for 1 day.
Pro-Tips for a Perfect Cloud
· Egg Temperature: Room temperature egg whites whip to a greater volume.
· Spotless Bowl: Any trace of grease or yolk will prevent the whites from whipping fully.
· No Grease: Do not grease the pan. The cake climbs up the clean sides.
· Fold Gently: Overmixing deflates the precious air bubbles.
· Cool Upside Down: This non-negotiable step sets the structure.
· Flavor Variations:
· Chocolate Cloud: Sift ¼ cup (25g) unsweetened cocoa powder over the whipped whites and fold in before adding yolks.
· Citrus Cloud: Use orange or lime zest/juice in place of lemon.
· Matcha Cloud: Sift 1 tbsp matcha powder with the sugar.
Why It’s Called “Cloud Cake”
The cake is incredibly light, soft, and porous—its texture genuinely resembles eating a sweet, flavored cloud. It’s naturally flourless and gluten-free, relying solely on the protein structure of eggs for its form.
Enjoy this stunning, simple, and ethereal dessert!