Cloud Cake (Light & Fluffy Vanilla Cake)
Ingredients
For the Cake
4 large eggs, separated
¾ cup (150 g) granulated sugar, divided
¼ cup (60 ml) milk
¼ cup (60 ml) vegetable oil
1 tsp vanilla extract
1 cup (125 g) all-purpose flour
1½ tsp baking powder
¼ tsp salt
¼ tsp cream of tartar (or 1 tsp lemon juice)
For the Whipped Cream Frosting (Optional)
2 cups (480 ml) heavy whipping cream, chilled
¼ cup (30 g) powdered sugar
1 tsp vanilla extract
Optional Toppings
Fresh strawberries, blueberries, or raspberries
Powdered sugar
Lemon zest
Mint leaves
Instructions
Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
Separate the eggs into two bowls.
Beat the egg yolks with ½ cup sugar until pale and creamy. Mix in the milk, oil, and vanilla.
Sift together the flour, baking powder, and salt. Fold into the yolk mixture until just combined.
In another bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the remaining ¼ cup sugar and beat until stiff, glossy peaks form.
Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If using frosting, whip the cream with powdered sugar and vanilla until medium peaks form. Spread over the cooled cake and decorate with fresh berries or a light dusting of powdered sugar.
Tips
Fold the egg whites gently to keep the cake airy.
Chill the cake for 30 minutes before serving for the best texture.
Store covered in the refrigerator for up to 3 days if frosted, or at room temperature for 2 days if unfrosted.
