4 Ingredient Cloud Cake
This cloud cake is incredibly light, fluffy and soft, like eating a cloud. It needs just 4 ingredients and doesn't contain any flour, dairy, butter or oil.
Ingredients
- 4 large eggs, whites and yolks separated
- 1 cup (220g) granulated white sugar, divided
- 1 tsp (5ml) vanilla
- 2/3 cup (102g) potato starch
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8 inch springform baking pan with oil spray. Line the bottom with a parchment round. You do not need to line the sides but make sure they are well greased.
- Add the egg whites to the bowl of a stand mixer. Using the wire whisk attachment, beat at medium speed until the eggs are foamy. With the machine still running, slowly add 1/2 cup of the sugar (1 tbsp at a time). Increase speed to high and continue to beat until mixture is thick, glossy and stiff peaks form. Transfer the meringue to a clean bowl and set it aside.
- Add the egg yolks, vanilla and remaining 1/2 cup sugar to the stand mixer bowl. Whisk at high speed until the mixture is very thick, has more than doubled in volume, about 4 minutes. When you lift the whisk, the mixture should ribbon down and hold its form on top of the mixture for several seconds before sinking in.
- Sift the potato starch with a fine mesh strainer into the egg yolk mixture and mix with a spatula until evenly combined. It will be very thick.
- Add in 1/3 of the egg whites, gently folding the egg whites into the egg yolk mixture with a spatula until just combined and no egg white streaks are visible. Be careful not to deflate the egg whites too much. Repeat with the next 1/3 and then the final 1/3 of egg whites.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 30-35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. The top of the cake will feel firm (it develops a crispy meringue-like crust on top).
- Remove the cake from the oven and let it cool in the pan completely, about 30-60 minutes. Then gently release it from the pan. Slice cake with a large serrated bread knife. (I find this is a better option for cutting this cake because it is so soft.) If desired, you can add frosting before serving. If adding frosting, I recommend leveling the cake first and taking off the delicate cookie crust/surface. Store leftover cake in an airtight container in the fridge or freezer.
Notes
- I use Bob's Red Mill's potato starch.* Potato starch is usually found near flour or other starches like cornstarch in the grocery store.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- I have made a version of this cake with low protein cake flour but the texture will be more like a sponge cake and not quite as soft and light. The cake does not work as well with other starches or other flours.
- Optional Whipped Cream Frosting:
- 1 cup heavy cream
- 2 tbsp sugar
- splash of vanilla
- Add ingredients to a large mixing bowl and beat on highest speed until soft peaks form. If you want to frost the entire cake you will need to double the frosting amount.
- Estimated nutrition does not include optional frosting.
Serving: 1slice, Calories: 113kcal, Carbohydrates: 23g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Sodium: 24mg, Sugar: 16g, NET CARBS: 23
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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