1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease an 8-inch or 9-inch round cake pan (or similar square pan). Line the bottom with parchment paper if available for easier removal.
2. Whip the Eggs and Sugar
In a large mixing bowl, add the eggs and sugar.
Using a whisk or electric mixer, beat for 3–5 minutes until the mixture becomes pale, thick, and slightly fluffy.
This step is important because it adds air, helping create the cake’s soft cloud-like texture.
3. Add the Wet Ingredients
Pour in the vegetable oil and milk.
Add the vanilla extract and lemon juice (or vinegar).
Mix gently until smooth and fully combined.
4. Mix the Dry Ingredients
In a separate bowl, whisk together:
Flour
Baking powder
Salt
Gradually add the dry ingredients into the wet mixture.
Fold or stir gently until just combined. Do not overmix. The batter should be smooth, airy, and slightly thick.
5. Bake the Cake
Pour the batter into the prepared pan.
Tap the pan lightly on the counter once or twice to release large air bubbles.
Bake for 35–40 minutes, or until:
The top is golden
The cake springs back lightly when touched
A toothpick inserted in the center comes out clean
6. Cool and Finish
Allow the cake to cool in the pan for 10 minutes.
Carefully remove and transfer to a wire rack to cool completely.
Dust generously with powdered sugar before serving if desired.
Serving Ideas
Serve plain with tea or coffee
Add fresh strawberries or blueberries
Top with whipped cream
Drizzle with honey or light glaze
Enjoy warm with a glass of milk
Storage Tips
Room Temperature: Store in an airtight container for up to 2 days
Refrigerator: Keeps well for up to 5 days
Freezer: Freeze slices individually for up to 1 month
Let chilled slices come to room temperature before serving for best softness.
Final Note
This Cloud Cake is proof that simple ingredients can create something truly special. Light, fluffy, and comforting, it’s the kind of cake you’ll make once—and then keep making again and again.
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