☁️ Cloud Cake (Fluffy Cotton Cake) Recipe
🧺 Ingredients
For the cake:
3 large eggs (separate yolks & whites)
1/4 cup (50 g) sugar (split: half for yolks, half for whites)
3 tbsp milk
3 tbsp neutral oil (like vegetable or canola)
1/2 cup (60 g) all-purpose flour
1 tsp cornstarch (optional, extra fluff)
1/2 tsp vanilla extract
Pinch of salt
Optional topping:
Powdered sugar
Whipped cream + fruit
👩🍳 Instructions
Preheat oven to 160°C / 320°F. Line a small cake pan (or loaf pan) with parchment.
Mix yolks: Whisk egg yolks + half the sugar until pale. Add milk, oil, and vanilla.
Add dry: Sift in flour + cornstarch + salt. Mix until smooth.
Whip whites: Beat egg whites until foamy, then add remaining sugar slowly. Whip to soft, fluffy peaks (don’t overdo it).
Fold gently: Add 1/3 of the egg whites into yolk batter to loosen it, then gently fold in the rest. Keep it airy.
Bake: Pour into pan. Place pan in a larger tray with hot water (water bath). Bake 45–55 minutes until lightly golden and springy.
Cool: Let it cool in the oven with the door cracked open to avoid sinking. Dust with powdered sugar if you want ✨
🔥 Pro Tips
Gentle folding = fluffy cake. Think “clouds,” not “cement.”
If your cake cracks a little, it’s still delicious—totally normal.
Want it extra “cloud”? Serve chilled with whipped cream and berries.
If you want, tell me what tools you have (mixer? oven size?) and I’ll tailor this recipe perfectly for your kitchen.
