Holly
- Feb 20, 2022
- 6 min read

White Cloud Cake

Updated: Dec 17, 2023

White Cloud Cake with Lemon Curd Filling

This white cloud cake is as fluffy as a cloud, yet still moist and tender, making a stick to your fork, delicious bite. Flavor is important will all foods, but with cakes they also need to have a great texture. There are so many different variations and types of cakes out there, it can be hard to know what it is you want. After doing much research I have found many great recipes for a fluffy cake, sponge cakes, white or yellow cakes. I read probably 30 different recipes and researched what is important to make the perfect fluffy white cake. Although I wish I had the science of cake making just in my head by memory, I do not. However I do know what tastes good. I decided I wanted a white cake that tasted close to angel food cake, but is the texture of a moist white cake. In the end I decided to create my own cake recipe which has resulted in the creation of the "White Cloud Cake." I literally jumped for joy when this came out of the oven tasting so good, as I was experimenting to create something new. Perfect for any birthday cake, treat, or perhaps a summer dessert with some fresh fruit on the side. Let me know what you think in the comments.

white cloud cake topped with vanilla swiss meringue buttercream and decorated with candied lemons, mini chocolate bards and yellow an d white piped details.

White Cloud Cake with Lemon Curd, SMBC, Candied Lemons, and Lemon Toffee Chocolates

TIPS AND TRICKS: - What does buttermilk do for your cakes you ask? Well because buttermilk is acidic, it helps to activate the baking soda and tenderize the gluten, resulting in a fluffy soft texture yet still has body. It can also add a desirable tang flavor. Using whole milk instead, will create a darker cake and a more coarse crumb then those made with buttermilk. This is purely preference here, but I like the taste and texture buttermilk adds. - As with most baking recipes, be sure your ingredients are at room temperature. I had to do some research here as I wondered myself why this is always asked in baking recipes. Well apparently when your ingredients are at room temperature, particularly dairy products, it creates an emulsion that traps air in the batter. While baking, these air bubbles expand which contributes to making a fluffy cake. Specifically, room temperature butter allows the sugar granules to perforate into the butter more easily, creating small air pockets in the mixture. Cold ingredients will also require the cake to bake longer in the oven which can result in pockets in your cake to taking longer to cook then others and consequently over baking your cakes.

- Use baking belts to get perfectly level cakes. No need to level them using this method and no scraps. Baking belts work great with white cakes, and more so VS chocolate cakes I have found.

one cake on a cooling rack that was baked using a baking belt. cake is total flat on top

Using A Baking Belt = Flat Tops

- Cracked Cakes? This could be from over baking, or from placing your cakes upside down on the cooling rack. If you didn't use a baking belt and you have an unlevel top, flipping it onto the cooling rack onto the dome shaped side, could cause the cake to crack as it cools. Always cool on the flat side of the cake. - Creaming the Butter before adding other ingredients is an important step in order to get enough rise in your cakes. Add the sugar to the butter and whip until smooth and creamy. ( 1to 2 minutes) This method works a lot like the notes above as it helps to add air into your cake and create a smooth and fluffy batter. Do not over cream as this will have the opposite affect and can create a dense and dry cake. - Cake Flour VS All Purpose Flour - There are a few differences here. Cake flour is much more delicate in that it is milled to a finer consistency, has less protein then all purpose flour, and a higher starch content. This produces a soft, pillowy and light texture in baked goods. It also allows for more wet ingredients to be added to recipes versus those using all purpose flour. Be sure to spoon and level your flour when measuring it out to ensure you have the exact amount required.

- Substitution for Cake Flour - If you absolutely can not get cake flour you can try creating the closest thing using all purpose flour and cornstarch. For every 1 cup of all purpose flour, remove 2 tbsp of the flour and substitute it with 2 tbsp cornstarch. sift the two together several times to be sure they are combined well. (around 5 X) - Be sure to stop your mixer intermittently to scrape the sides of the bowl. You want to be sure the batter gets evenly mixed and incorporated. - Do not over mix or your cake will come out very dense.

- Using egg whites in your batter creates a fluffier and lighter textured cake. Although a lot of cake recipes call for whole eggs, this will creates a more dense cake which I do enjoy sometimes as well; however in this recipe we want an airy, light and fluffy texture instead. It also creates a whiter cake than those made using egg yolks. - Delicately fold your whipped egg whites into the batter. You don't want to remove all the air you added in. - For making the meringue/whipped egg whites, be sure the bowl and utensils are clean and have no remnants of fat or grease on them. If any fats are present this will prevent the whites from forming stiff peaks.

- Cakes tasting dry after refrigerating? Cakes made with butter need to come up to room temperature to allow the fats in the butter to soften again. Cold cakes will make your cakes taste dryer then they actually are.

Check out the texture of the white cloud cake in the video below

Texture of Cloud Cake

Ingredients: - 2 1/2 Cups of Cake Flour (spooned and leveled) - 2 Tsp Baking Powder - 1/2 Tsp Baking Soda - 1 Tsp Salt - 1 1/2 Cups Granulated Sugar - 3/4 Cup Unsalted Butter, room temperature - 5 Large Egg Whites - 1/2 Cup Granular Sugar (for egg whites) - 1/2 Cup Sour Cream - 1 Tbsp Oil - 1 Tablespoon Vanilla Extract - 1 Cup Buttermilk - OR- 1Tbsp Vinegar equaling 1 Cup Milk NOTE: to make the buttermilk, add the vinegar to a measuring cup first and the add your milk to that until you reach one cup. Gently stir together and let sit for 5 minutes before adding to the batter.

diagram showing sifted dry ingredients, wet batter after folding in the egg whites, batter in the baking pans and post baking

Stages of the process

Directions: - Preheat your oven to 350°F . - Prepare two 9 inch cake pans by lining the bottoms with parchment paper. - In a separate bowl, blend and sift your dry ingredients together and then set aside. - Add to a cleaned mixing bowl, your room temperature egg whites. Gradually whip together starting on low speed then increase to medium high, until soft peaks foamy. While still whiping on medium high speed, add 1/2 cup granular sugar, 1 Tbsp at a time, allowing each one to fully incorporate before adding more. Continue beating until stiff peaks form. (should have a more glossy appearance). Remove into a separate bowl and set aside. - Beat the butter on medium high speed (with paddle attachment) until smooth and creamy, then add your sugar gradually until creamy. Total whipping time 2 to 3 minutes. - Add oil, sour cream, and vanilla extract until incorporated. - Reduce to low speed and rotate adding the dry ingredients and the buttermilk. Do not over mix or you will end up with a dense batter. - Once blended together, remove from the stand mixer and fold in your whipped egg whites. Starting with one cup or so first, then add the rest. - Divide evenly into your lined cake pans, gently smoothing out in the pan. Bake for 35 to 40 minutes until the tops look golden brown and a tooth pick inserted comes out clean. - Let sit in the pans for 10 minute. - Carefully scrape around the sides of the cake with an off set spatula, then remove from cake pans and allow to cool completely on a cooling rack. Cover with parchment or wax paper and a clean tea towel to help retain moisture. - Then top with the desired frosting once completely cooled. Check out my recipes for boiled icing or my all time favorite, swiss meringue buttercream.