Cloud Cake is a wonderfully light dessert that lives up to its name with an airy, delicate texture and a soft, melt-in-your-mouth crumb. Unlike traditional cakes that depend on flour and chemical leavening agents for structure, this recipe relies on carefully whipped egg whites to create its impressive height and feather-light consistency. The result is a cake that is moist, creamy, and naturally gluten-free, making it an excellent choice for anyone looking for a lighter homemade dessert.
One of the greatest advantages of this recipe is its simplicity. A handful of everyday ingredients combine to create a dessert that looks elegant enough for celebrations while remaining easy enough for beginner bakers. Whether served at birthdays, afternoon tea, holiday gatherings, or simply enjoyed as an everyday treat, Cloud Cake offers a beautiful balance of richness and lightness.
Its mild sweetness makes it incredibly versatile. Enjoy it plain, dusted with powdered sugar, topped with fresh fruit, finished with whipped cream, or served alongside a fruit sauce. Chilling the cake before serving enhances its creamy texture and creates an even more refreshing dessert.
Why You’ll Love This Recipe
- Naturally gluten-free with no wheat flour
- Soft, airy, and cloud-like texture
- Moist and creamy center
- Made with a small list of simple ingredients
- Elegant enough for special occasions
- Beginner-friendly recipe
- Lightly sweet without being overpowering
- Delicious served chilled
- Easy to customize with different flavors and toppings
- Beautiful presentation with minimal effort
What Makes Cloud Cake Special?
The secret behind Cloud Cake is the large volume of whipped egg whites. As they bake, the tiny air bubbles trapped inside expand, creating a delicate sponge-like structure without relying on traditional flour-based methods.
Egg yolks contribute richness and color, while Greek yogurt adds creaminess and moisture. Sweetened condensed milk provides sweetness and a silky texture, and a small amount of cornstarch helps stabilize the batter so the cake holds its shape after baking.
Because the batter contains a great deal of air, gentle folding is one of the most important techniques in this recipe. Preserving those air bubbles helps produce the signature fluffy texture that makes this dessert unique.
Ingredients
Main Ingredients
- 4 large eggs, separated
- 1 cup (240 g) full-fat Greek yogurt
- 1 cup (240 g) sweetened condensed milk
- 1 tablespoon cornstarch
- 1 teaspoon vanilla bean paste or vanilla extract
Optional Garnishes
- Powdered sugar
- Fresh strawberries
- Blueberries
- Raspberries
- Blackberries
- Lemon zest
- Fresh mint leaves
- Whipped cream
- Fruit compote
Equipment Needed
- 8-inch (20 cm) springform cake pan
- Large mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Fine mesh sieve
- Whisk
- Deep roasting pan
- Aluminum foil
- Parchment paper
- Cooling rack
Preparing the Oven
Preheat the oven to 320°F (160°C).
A moderate oven temperature allows the cake to bake gently, helping it rise evenly while maintaining a moist interior.
Line the bottom and sides of the springform pan with parchment paper.
Wrap the outside of the pan with two layers of aluminum foil to prevent water from entering during baking.
Separating the Eggs
Carefully separate the egg whites from the yolks.
Place the whites into a completely clean, dry mixing bowl free from grease or moisture.
Transfer the yolks into a separate bowl.
Even a small amount of yolk can reduce the volume of whipped egg whites, so separate the eggs carefully.
Making the Creamy Base
To the bowl containing the egg yolks, add:
- Greek yogurt
- Sweetened condensed milk
- Vanilla
Whisk until smooth.
Sift the cornstarch into the mixture to eliminate lumps.
Whisk again until the batter becomes silky and completely smooth.
Whipping the Egg Whites
Using an electric mixer, beat the egg whites on medium speed until they become foamy.
Increase the speed and continue mixing until stiff peaks form.
Properly whipped egg whites should hold their shape when the beaters are lifted.
Avoid over-whipping, as dry egg whites can become difficult to fold into the batter.
Folding the Batter
Add approximately one-quarter of the whipped egg whites to the yolk mixture.
Fold gently using a rubber spatula.
Continue adding the remaining egg whites in several batches, folding slowly after each addition.
Avoid vigorous stirring, as this can remove the air responsible for the cake’s light texture.
The finished batter should remain light, fluffy, and evenly combined.
Preparing the Water Bath
Place the prepared springform pan inside a deep roasting pan.
Pour the batter into the cake pan and smooth the surface gently.
Lightly tap the pan once on the counter to release any large trapped air bubbles.
Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
The water bath creates gentle, even heat that helps prevent cracking while producing a moist, creamy texture.
Baking the Cake
Bake for approximately 45 minutes.
During baking, the cake will gradually rise and develop a light golden color.
Keep the oven door closed throughout the baking process because sudden temperature changes can cause the cake to deflate.
Cooling Slowly
Once baking is complete, switch off the oven.
Leave the cake inside with the oven door slightly open for about 30 minutes.
Gradual cooling helps reduce shrinking and keeps the texture stable.
Remove the cake and allow it to cool completely at room temperature.
Chilling Before Serving
Cover the cooled cake and refrigerate for at least 2 hours.
For the best texture and flavor, chill overnight.
The cake becomes firmer while maintaining its delicate, creamy consistency.
Decorating and Serving
Before serving, lightly dust the surface with powdered sugar.
Decorate with fresh fruit such as:
- Strawberries
- Blueberries
- Raspberries
- Blackberries
- Kiwi
- Mango
- Passion fruit
Finish with fresh mint leaves or a spoonful of whipped cream if desired.
Slice using a sharp knife, wiping the blade clean between cuts for neat slices.
Helpful Baking Tips
- Use room-temperature eggs for maximum volume.
- Choose full-fat Greek yogurt for the richest texture.
- Always sift the cornstarch.
- Fold gently to preserve air bubbles.
- Do not overmix the batter.
- Bake using a water bath.
- Avoid opening the oven door while baking.
- Cool the cake gradually.
- Chill thoroughly before slicing.
- Use a clean knife for smooth slices.
Flavor Variations
Lemon Cloud Cake
Add one teaspoon of finely grated lemon zest to the batter for a bright citrus flavor.
Chocolate Cloud Cake
Mix one tablespoon of sifted cocoa powder into the yolk mixture before folding.
Orange Cloud Cake
Replace the vanilla with fresh orange zest and a small amount of orange extract.
Berry Cloud Cake
Serve with mixed berries and homemade berry sauce.
Coconut Cloud Cake
Sprinkle toasted coconut flakes over the chilled cake before serving.
Vanilla Bean Cloud Cake
Use fresh vanilla bean seeds instead of extract for a richer aroma.
Serving Suggestions
Cloud Cake pairs beautifully with:
- Fresh coffee
- Espresso
- Earl Grey tea
- Green tea
- Herbal tea
- Hot chocolate
- Fresh fruit salad
- Berry compote
- Whipped cream
- Greek yogurt
- Honey drizzle
Its light texture makes it an excellent dessert after hearty meals.
Storage Instructions
Store leftover cake in an airtight container in the refrigerator for up to 4 days.
Serve chilled for the best texture.
Although the cake can be frozen, slight texture changes may occur after thawing.
Description
A light, airy, and naturally gluten-free dessert made with whipped egg whites, creamy Greek yogurt, and sweetened condensed milk. This elegant cake has a delicate texture, mild sweetness, and a moist crumb that is perfect for celebrations or everyday desserts.
Duration
- Preparation Time: 30 minutes
- Baking Time: 45 minutes
- Cooling Time: 30 minutes
- Chilling Time: At least 2 hours
- Total Time: About 3 hours 45 minutes (or overnight for best results)
Ingredients
Main Ingredients
- 4 large eggs, separated
- 1 cup (240 g) full-fat Greek yogurt
- 1 cup (240 g) sweetened condensed milk
- 1 tablespoon cornstarch
- 1 teaspoon vanilla bean paste or vanilla extract
Optional Garnishes
- Powdered sugar
- Fresh berries
- Lemon zest
- Fresh mint
- Whipped cream
Instructions
- Preheat the oven to 320°F (160°C) and prepare a lined springform pan.
- Separate the eggs into two bowls.
- Whisk the yolks with Greek yogurt, condensed milk, vanilla, and sifted cornstarch until smooth.
- Beat the egg whites until stiff peaks form.
- Fold the egg whites gently into the yolk mixture in several additions.
- Pour the batter into the prepared pan.
- Place the pan in a hot water bath.
- Bake for approximately 45 minutes.
- Cool gradually in the oven with the door slightly open.
- Cool completely, then refrigerate for at least 2 hours.
- Garnish as desired and serve chilled.
Approximate Nutrition (Per Slice)
- Calories: 170–210
- Protein: 7 g
- Fat: 7 g
- Carbohydrates: 22 g
- Sugar: 20 g
- Fiber: Less than 1 g
This homemade Cloud Cake delivers a delicate, bakery-style texture with minimal ingredients. Light, creamy, and beautifully airy, it is an elegant dessert that can be enjoyed plain or customized with fresh fruit and your favorite toppings for any occasio
