Cloud Cake Recipe

I love simple cake recipes! Today, I am sharing an easy 4 ingredient cloud cake recipe! I like to flavor it with lemon juice and zest, and then I bake it in a water bath. Ta-da.

My cloud cake is flourless! It’s SUPER soft, light, and fluffy—exactly like clouds. I am sure you will love it!

Cloud Cake

I made this cake for the first time 2 years ago, and I have been craving it for some time now. So, I decided to make it.

I used to flavor this cake with orange instead of lemon. However, I liked the lemon flavor more. So, I stuck to it.

The cake recipe is SO simple. It uses only 4 ingredients and is flourless.

In my opinion, the secret to a fluffy, airy texture is to well-beaten the egg whites until stiff peaks form (don't overbeat). To achieve that, you need to use room-temperature eggs.

You'll Need

This is an overview of the ingredients; the quantities are in the recipe card.

Eggs: I use 4 large eggs at room temperature.

Yogurt: I use Greek yogurt; however, you may use plain yogurt if you want.

Condensed milk: It adds richness and sweetness to the cake.

Lemon: I use both lemon juice and zest to flavor my cake.

Powdered sugar (optional): I like to sprinkle some powdered sugar on top of the cake for decoration.

How To Make This Recipe

One: Preheat the oven to 160C / 340F and line a 20cm springform with parchment paper.

Tip: I bake this cake at a lower temperature to prevent it from cracking or deflating.

Two: In 2 different mixing bowls, separate the egg whites from the yolks.

Three: Now, mix the egg yolks with condensed milk, lemon juice and, zest and Greek yogurt until combined. Set aside.

Four: Whisk the egg whites in the second bowl with the electric whisk until a stiff peak forms (I used stand mixer).

Tip: Use a dry and clean bowl to achieve the best result.

Five: Now, start folding the egg whites into the yolk mixture gradually and slowly using a spatula until incorporated.

Tip: Make sure there are no lumps in your batter and DON'T OVERMIX THE BATTER.

Six: Now, pour the cake batter into the prepared baking pan and then put the baking pan in a larger pan then fill the outer pan with water so the water is 3cm high.

Seven: Bake in the preheated oven for 45 minutes, then turn off the heat and let the cake cool COMPLETELY, then put in the fridge for 2-3 hours or overnight.

Tip: Don't open the oven door during baking; otherwise, the cake will deflate.

Eight: Sprinkle powdered sugar on top (optional), cut the cake and serve.

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• Orange Drizzle Cake
• Hazelnut Cake Recipe

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