Servings: 8.
Calories: 110 calories per serving.
Protein: 3 grams protein per serving.

This cloud cake is soft, airy, and delicate, with a light sweetness that makes it feel elegant without being fussy. The texture comes from whipped egg whites folded into a simple batter, creating a cake that is tender and lofty rather than rich or dense. It is especially good served with fresh berries, lemon curd, or softly whipped cream, and it pairs beautifully with tea or coffee. Because the flavor is gentle, it works well as a dessert for many occasions and can be dressed up or kept plain. It is best served sliced with fruit or a light dusting of powdered sugar.

Ingredients

• 4 large eggs, separated
• 1/2 cup granulated sugar, divided
• 1/2 cup all purpose flour
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine salt
• Powdered sugar for serving, optional

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• 8 inch round cake pan
• Parchment paper
• Sifter or fine mesh strainer
• Spatula

Directions

1. Preheat the oven to 325°F. Line the bottom of an 8 inch round cake pan with parchment paper.
2. Beat the egg yolks with 1/4 cup of the sugar until pale and thick. Mix in the vanilla.
3. Sift the flour and salt over the yolk mixture and stir gently to combine.
4. In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining 1/4 cup sugar and beat until stiff glossy peaks form.
5. Fold one third of the egg whites into the yolk mixture to lighten it, then gently fold in the remaining whites in 2 additions.
6. Transfer the batter to the pan and smooth the top gently.
7. Bake for 25 to 30 minutes, until the top is lightly golden and the center springs back when touched.
8. Cool in the pan for 10 minutes, then turn out and cool completely.
9. Dust with powdered sugar before serving if desired.

Tips and variations

• Serve with berries and whipped cream for a simple dessert.
• Add lemon zest for a brighter flavor.
• Fold gently to keep the cake airy.

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