This cake is a celebration of softness and subtle sweetness. With a texture so light it practically dissolves on the tongue, the Melt-in-the-Mouth Vanilla Cloud Cake is perfect for those who crave a dessert that’s both elegant and comforting. The secret lies in the combination of cornstarch and whipped egg whites, which gives the cake its signature airy crumb. A gentle hint of vanilla rounds out the flavor, while a dusting of powdered sugar adds a nostalgic finish. Whether served plain, with whipped cream, or fresh berries, this cake is a showstopper that feels like a warm hug in every bite.
Ingredients:
Dry Ingredients:
- 1 cup (120g) all-purpose flour
- ½ cup (60g) cornstarch
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- 4 large eggs, separated
- 1 cup (200g) granulated sugar, divided
- ½ cup (115g) unsalted butter, melted and cooled
- ½ cup (120ml) whole milk, room temperature
- 1 tsp pure vanilla extract
For Finishing:
- Powdered sugar, for dusting
- Optional: whipped cream or fresh berries for serving
Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. This ensures the delicate cake releases cleanly.
2. Sift the Dry Ingredients:
In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Sifting is key here—it aerates the mixture and keeps the crumb ultra-light.
3. Whip the Egg Whites:
In a clean, dry bowl, beat the egg whites on medium-high speed until soft peaks form. Gradually add ½ cup of the sugar and continue beating until stiff, glossy peaks form. Set aside—this will be folded in later to give the cake its cloud-like texture.
4. Mix the Yolks and Wet Ingredients:
In a separate large bowl, beat the egg yolks with the remaining ½ cup sugar until pale and thick—about 3–4 minutes. Add the melted butter, milk, and vanilla extract, and mix until smooth.
5. Combine the Batter:
Add the sifted dry ingredients to the yolk mixture in two additions, mixing gently until just combined. Don’t overmix—this batter thrives on tenderness.
6. Fold in the Egg Whites:
Using a spatula, gently fold one-third of the whipped egg whites into the batter to lighten it. Then fold in the remaining whites in two batches, using slow, sweeping motions to preserve the airiness.
7. Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The cake should spring back lightly when touched.
8. Cool and Finish:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, dust generously with powdered sugar.
9. Serve:
Slice and serve as-is, or elevate it with a dollop of whipped cream and a few fresh raspberries or strawberries. The contrast of tart fruit and sweet, airy cake is divine.
This cake is a dream for anyone who loves delicate textures and subtle flavors. It’s also a fantastic base for your creative flair—try infusing the milk with lavender or adding a citrus glaze for a twist. Want to turn it into a layered dessert? Slice it in half and fill it with mascarpone cream and macerated berries.
Let me know if you’d like a chocolate or tropical variation next—I’ve got ideas that’ll make your whisk spin! 🍰✨