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.
More Cake Recipes
- Pandan Cake
- Jam and Coconut Cake
- Naked Chocolate Cake Recipe
- Quick Microwave Chocolate Cake
- Raspberry Sponge Cake
- Lemon Victoria Sponge Cake
- Moist Cherry Cake Recipe
- Orange Drizzle Cake
- Hazelnut Cake Recipe
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Recipe
Cloud Cake
Equipment
Ingredients
- 4 large eggs
- 250 g condensed milk
- 250 g Greek yogurt
- ½ lemon juice and zest
- 1 tablespoon powdered sugar (optional)
Instructions
- Preheat the oven to 160C / 340F and line a 20cm springform with parchment paper.
- In 2 different mixing bowls, separate the egg whites from the yolks.
- Now, mix the egg yolks with condensed milk, lemon juice and, zest and Greek yogurt until combined. Set aside.
- Whisk the egg whites in the second bowl with the electric whisk until a stiff peak forms (I use stand mixer).
- Now, start folding the egg whites into the yolk mixture gradually and slowly using a spatula until incorporated.
- 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.
- 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.
- Sprinkle powdered sugar on top (optional), cut the cake and serve.
Karen says
Should the cake be left in the oven to cool completely or is it removed after the 45 minutes?
Radwa says
I let it cool in the oven for 30 minutes, then take it out to cool down completely.
Ronnelle W Turner says
After I figure out grams to ounces, does this
"½ lemon juice and zest" mean juice from ½ a lemon and zest from ½ the lemon?
Thanks, can't wait to make it !
Radwa says
Yes, it means the juice from ½ a lemon and zest from ½ the lemon.
SB Malenkos says
After 45 minutes of baking, the recipe states to turn the heat off. Do you open the oven door to let the heat out for the next 30 minutes (when you advise to remove the cake) or do you leave the oven door closed during those 30 minutes (so the cake doesn't fall)?
Radwa says
Yes, I leave the oven door open.
Cherie henson says
Do you use a springform pan or a regular baking pan. And what size?
Radwa says
I use 20cm springform pan.
Julie MILLER says
What size lemon? They come in different sizes.
Radwa says
A medium size lemon.
Brenda Scott says
I cannot wait to make this! I hope it will be more like sponge than cakey?????
Radwa says
This cake is flourless and light.
Michelle says
Could the dairy products be replaced with coconut substitutes?
Radwa says
I never tried it with coconut substrate, but I don't see why not.
Tracy says
Is it boiling or cold water that is poured into the outer pan?
Radwa says
Normal tap water.
Susan J MacKenzie says
I made the cake and it looks delicious. I'm taking it to a meeting tomorrow, so haven't tasted it yet. I trust that it will be great.
My question is - putting it in a springform pan means that water leaked in through the bottom seam. Did this happen to you?
Radwa says
Actually, the photo shows that the springform pan is covered with a foil sheet, which I forgot to mention (sorry). This ensures that the water never touches the cake.
Sarah Greaves says
Looking forward to making this but I'm worried about how to make sure there's no lumps without over mixing.
Radwa says
Don't worry, just mix to combine.
Diane Bryers says
Can I use a 9-inch springform pan?
Radwa says
No, it will turn out thinner than it should be.