Description
This Light & Fluffy Cloud Cake is a dreamy, melt-in-your-mouth dessert that feels like eating a vanilla cloud. Filled with rich whipped cream and topped with toasted marshmallows, it’s perfect for brunches, birthdays, or when you need a comforting treat. Whether you’re looking for quick breakfast ideas, a show-stopping sweet for your next gathering, or an easy recipe to satisfy your cravings, this airy cake will delight your senses and impress your guests.
Ingredients
5 egg whites
1/4 cup granulated sugar (for meringue)
5 egg yolks
1/4 cup granulated sugar (for yolks)
1/4 cup milk
1/4 cup melted butter
1 teaspoon vanilla extract
3/4 cup cake flour
1 cup heavy cream
2 tablespoons powdered sugar
1 cup mini marshmallows
Instructions
1. Beat 5 egg whites until foamy, gradually add 1/4 cup granulated sugar, and whip until stiff peaks form. Set aside.
2. In a separate bowl, whisk 5 egg yolks with 1/4 cup sugar until pale. Mix in milk, melted butter, and vanilla extract. Sift in cake flour and stir until smooth.
3. Gently fold whipped egg whites into the batter in three batches.
4. Pour into a parchment-lined 6-inch pan. Bake at 325°F (160°C) for 35–40 minutes until golden. Let cool.
5. Slice the cooled cake in half. Whip heavy cream with powdered sugar until stiff. Fill the center with cream.
6. Top the cake with more whipped cream and mini marshmallows. Broil or torch until lightly golden.
Notes
Make sure your egg whites are at room temperature for best volume.
Use cake flour, not all-purpose, for the most tender crumb.
Don’t overwhip the cream — stop at stiff peaks.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of cake)
- Calories: 285
- Sugar: 21g
- Sodium: 65mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 110mg
Keywords: cloud cake, whipped cream cake, marshmallow cake, easy cake recipe, light sponge cake