Soft Wind Cake. Welcome to my blog! Today I reveal the secret to making the Torta al Vento, a classic of home baking that always surprises with its incredible fluffiness.
Often called the “cloud cake,” this version is prepared without flour, using exclusively potato starch. This makes it not only a naturally gluten-free cake perfect for those with celiac disease, but it also gives it that weightless texture that literally melts in your mouth.
Whether for a light breakfast or a healthy snack for children, the Torta al Vento with only 2/3 cup (150 ml) vegetable oil (no butter!) is the clever recipe that should not be missing from your cookbook. Let’s discover together how to make it tall and aromatic!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 45 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Soft Wind Cake
- 2 1/2 cups potato starch (gluten-free) (about 300 g / 10.6 oz)
- 3/4 cup granulated sugar (about 150 g / 5.3 oz)
- 4 eggs
- 2/3 cup vegetable oil (about 150 ml / 5 fl oz)
- 1 packet baking powder for cakes (gluten-free) (about 16 g / ~4 tsp)
- 1 pinch fine salt
- gluten-free powdered sugar
Tools for Soft Wind Cake
- Hand mixer
- Cake pan
Steps for Soft Wind Cake
Making this dessert is very simple, but to obtain that “cloud-like” texture that melts in your mouth, there are a few little tips to follow. Here is the step-by-step guide.
1. Whip the eggs: the basis of fluffiness
The secret of a very tall Torta al Vento lies entirely in the first step. In a large bowl, whip the 4 whole eggs with the granulated sugar using an electric mixer.Work the mixture for at least 10 minutes. It should become pale, frothy and triple its volume. This will incorporate the air necessary to leaven the cake effortlessly.
2. Add the liquids in a thin stream
Once the eggs are well whipped, lower the speed of the beaters and pour the 2/3 cup (150 ml) vegetable oil in a thin stream. If you prefer a more rustic note, you can replace it with warmed melted butter, but the oil guarantees an unbeatable lightness that lasts for days.
3. Fold in the dry ingredients (The delicate step)
Sift the 2 1/2 cups (about 300 g) of potato starch together with the packet of baking powder and the pinch of salt.
Technique: Put the mixer aside and use a spatula (or rubber scraper). Fold with slow motions from the bottom to the top to avoid deflating the mixture. It is precisely this incorporated air that makes the cake “al vento.”4. Perfect oven baking
Prepare an 8-inch (20 cm) cake pan (ideal to get a very tall cake) by buttering and lightly flouring it.
Temperature: Preheat a conventional oven to 356°F (180°C).
Time: Bake for about 45–50 minutes.
Tip: Never open the oven before 35 minutes have passed! Once baked, always perform the toothpick test: if it comes out dry, your cloud is ready.
5. Finishing and decoration
Let the cake cool completely before removing it from the pan: being very fragile and light, it could break if handled while warm. Once cool, dust generously with powdered sugar.
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With love,
Sonia – Arte e Fantasia a Tavola
How to store the Soft Wind Cake
Due to its soft nature and the complete absence of wheat flour, this cake tends to retain moisture well, but it must be protected from air to prevent drying out.
At room temperature: Store the cake under a glass dome or in an airtight container. It keeps perfectly for 3–4 days.
In the refrigerator: Not necessary unless it is very hot summer. If you store it in the fridge, remember to take it out 15 minutes before eating to restore its softness.
Can it be frozen? Yes! You can freeze it in slices wrapped in cling film. When you want some, let it thaw at room temperature: it will come back like freshly baked.
✨ Delicious variations: personalize your “Cloud”
Although the classic version is unbeatable, the Torta al Vento lends itself to many customizations:
🍋 Citrus version
Replace the vanillin with the finely grated zest of one organic lemon or an orange. The aroma will be overwhelming and perfect to accompany an afternoon tea.
🍫 For those with a sweet tooth: Chocolate chips
You can add to the batter about 1/2 cup (80 g) of dark chocolate chips.
Pastry chef’s trick: Lightly flour the chocolate chips (or toss them in potato starch) before folding them into the batter: this will prevent them from all sinking to the bottom of the pan during baking!
🥥 Coconut aroma
Replace 50 g of potato starch with about 1/2 cup (50 g) of coconut flour. You will get a slightly more rustic texture but a delicious exotic flavor.
🍓 Special accompaniment
Since the Torta al Vento is very light, it is the perfect base to serve plated as a dessert. Pair each slice with:
A spoonful of hot pastry cream.
Fresh berries and a drizzle of maple syrup.
A scoop of vanilla ice cream.
“And how do you prefer your Torta al Vento? Classic and simple or with a touch of chocolate? Let me know in the comments below and, if you try the recipe, tag me in your photos!”
FAQ (Questions & Answers)
Can I replace the potato starch?
No, for this recipe potato starch is fundamental. It is what makes it a flourless cake and so fluffy.
How long does it keep?
It stays perfect under a glass dome for 3–4 days. It will remain moist and soft like freshly made!
Is it suitable for celiacs?
Absolutely yes, it is a naturally gluten-free recipe.
Why did my Soft Wind Cake collapse after baking?
This usually happens for two reasons: a sudden temperature change or incomplete baking. Make sure not to open the oven before the time and, once turned off, leave the cake inside with the door slightly ajar for 5–10 minutes before removing it from the oven.
Can I use a bundt pan?
Absolutely yes! A bundt pan promotes more even heat distribution and will make your Soft Wind Cake even more spectacular. Just be sure to butter well even the central tube.
What can I use instead of vegetable oil?
Yes, it is a characteristic of the Torta al Vento due to the exclusive use of potato starch and the absence of gluten. To reduce its crumbliness, make sure to whip the eggs until they become almost a firm cream: the protein structure of the eggs is the only “binder” in this cake!
Can I fill it with creams?
Certainly. Being very soft, it is perfect to cut in half and fill with apricot jam, hazelnut spread, or a light milk cream. Handle it carefully, though, because it is very delicate.
Why does the cake taste too much of egg?
If you notice an overly strong egg taste, the eggs were probably not whipped long enough or not enough flavorings were added. Never forget the lemon zest or vanilla, which help balance the taste.
