The super soft cloud cake is the dessert that represents the warmth of home for me more than any other. In my treasured recipe book, I affectionately call it “Nene”, a name that holds memories and affections but technically describes the tallest, spongiest cake you can make. This cake without milk and butter is the perfect solution for those seeking a very light dessert, ideal for those with intolerances or simply wanting a healthy breakfast that melts in your mouth.
The secret of its incredible texture lies in the preparation of the eggs and the use of starch, making it tall and soft just like a cloud. Let’s find out how to prepare this light cake, a simple and genuine recipe that will win everyone over at the first bite. If you like cakes and bundt cakes, try the bar’s bundt cake, the cream cake, the milk cake or the lemon bundt cake.
Find among all my DESSERTS the one for you!
Follow my page FACEBOOK for many daily cooking ideas!
If you like cakes, here are some delicious recipes!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the super soft cloud cake
- 6 Eggs
- 125 g Potato starch
- 125 g All-purpose flour
- 250 g Sugar
- 6 tablespoons Vegetable oil
- 1 packet Baking powder
- 1 pinch Salt
- 1 teaspoon Vanilla extract
Tools for preparing the cloud cake
This post contains affiliate links.
- Electric whisk
- 1 Bundt cake pan 9.5 in diameter
Preparation of the cloud cake
In another bowl, beat the egg yolks with the sugar until you get a light and creamy mixture. Gradually add the vegetable oil and vanilla while continuing to mix. Then, incorporate the sifted flour and potato starch with the baking powder little by little, working the batter until smooth and lump-free.
Now, gently fold the whipped egg whites into the yolk and flour mixture using a spatula and circular motions from bottom to top to avoid deflating the incorporated air. Pour the batter into a greased and floured mold and bake in a static oven at 350°F for about 40-45 minutes. Always check the baking with a toothpick test before removing from the oven.
Variations, Tips, and Storage
Delicious Variations
While the classic version is unbeatable, here’s how you can personalize this base:
Cocoa version: Replace 30g of flour with the same amount of unsweetened cocoa powder (sift it well with the starch). You’ll get a very light chocolate cloud.
Citrus scent: Besides vanilla, add the grated zest of one lemon and one orange. The absence of milk will greatly enhance the fruit’s aroma.
With chocolate chips: If you want to add chocolate chips, lightly flour them before adding them to the batter at the end; this will prevent them from sinking to the bottom as the batter is very fluffy.
Tips for Guaranteed Success
Ingredient temperature: Use room temperature eggs. The egg whites will whip much more easily, and the yolks will become creamy in half the time.
The toothpick test: Since this is a very tall and moist cake, insert the toothpick all the way to the center of the cake. It should come out completely dry. If you see the surface darkening too much but it’s still raw inside, cover it with aluminum foil and continue baking.
The right mold: For this 6-egg dose, an ideal mold is a 9.5 or 10 in bundt cake pan. If you use a smaller one, the cake will grow a lot and risk “overflowing.”
Storage
The Cloud Cake keeps incredibly well precisely because it doesn’t contain butter:
At room temperature: Store it under a glass dome or in an airtight container. It will maintain its moisture and softness for 3-4 days.
In the freezer: You can also slice it and freeze the pieces individually. Just take one out the night before to have a breakfast like it was freshly baked the next morning.
FAQ (Frequently Asked Questions)
Why did my cloud cake deflate?
It often happens due to thermal shock. Let it rest in the turned-off oven with the door slightly ajar for 5 minutes before taking it out.
Can I replace potato starch?
Starch is what makes the cake “cloud-like.” If you don’t have it, you can use cornstarch, but potato starch guarantees superior softness.
How is it stored?
Thanks to the absence of butter, this cake stays moist and soft for 3-4 days under a glass dome.
