Cloud Cake Recipe

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Grease and line the bottom of two 8-inch round cake pans with parchment paper; lightly grease the parchment and dust with a small amount of flour, tapping out the excess.

Dry ingredients

In a medium bowl, whisk together 1.75 cups all-purpose flour, 2 tsp baking powder and 1/2 tsp fine sea salt until evenly combined.

Wet ingredients

In a separate large bowl, whisk 3 large eggs with 1 cup granulated sugar until pale and slightly thickened (about 2–3 minutes by hand or 1–2 minutes with an electric mixer). Add 1 tsp vanilla extract, 1/2 cup whole milk and 1/4 cup melted unsalted butter; whisk until smooth.

Combine batter

Add the dry ingredients to the wet in two additions, folding gently with a spatula or mixing on low just until combined. Do not overmix. The batter should be smooth and pourable but not heavy.

Bake

Divide batter evenly between the prepared pans. Smooth the tops and bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.

Cool

Remove cakes from oven and let cool in pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto the rack, peel off parchment, and let cool completely (about 1 hour) before trimming or assembling.

While the cake cools, make the simple syrup to keep the sponge moist. In a small saucepan combine 1/4 cup granulated sugar and 1/4 cup water. Bring to a gentle simmer over medium heat until sugar dissolves. Remove from heat and stir in 1/4 tsp vanilla extract if using. Let cool to room temperature.

Bloom gelatin

Sprinkle 1 tsp powdered gelatin over 1 tablespoon cold water in a small bowl. Let it sit (bloom) for 5 minutes until spongy.

Dissolve gelatin

After blooming, warm the gelatin gently to dissolve: place the bowl over a small pot of simmering water (double boiler) or microwave for 5–8 seconds until liquid and clear. Do not boil. Let cool slightly but not set.

Whip cream

Chill a large mixing bowl and whisk or beaters if possible. Pour 3 cups cold heavy whipping cream into the bowl. Add 1/2 cup confectioners' sugar and 1 tsp vanilla extract. Begin whipping on medium-high speed until the cream holds medium peaks.

Incorporate gelatin

With the mixer running on low, slowly drizzle the warm dissolved gelatin into the whipped cream and continue whipping briefly until stiff peaks form and the gelatin is fully incorporated. Refrigerate the stabilized whipped cream for 10–15 minutes if it seems too soft before assembling.

Level and slice

If needed, level the cake layers with a serrated knife so they are flat. If you prefer a taller cake, slice each layer horizontally to make three thinner layers (optional).

Brush with syrup

Place the first cake layer on a serving plate or cake turntable. If using, brush the top lightly with the cooled simple syrup (about 1–2 tablespoons) to keep it moist.

Fill with whipped cream

Spread about one-third of the stabilized whipped cream evenly over the first layer using an offset spatula. Top with a light scattering of sliced strawberries or other fruit (reserve most fruit for the top).

Stack layers

Place the second cake layer on top, brush with syrup if desired, and repeat with another third of the whipped cream. Add a light layer of fruit if using three layers. Add the final cake layer and press gently to level.

Crumb coat and chill

Apply a thin 'crumb coat' of whipped cream to seal in crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.

Final frost and decorate

Apply the remaining whipped cream over the top and sides, smoothing with an offset spatula for a cloud-like, soft finish. Arrange seasonal fruits on top attractively — halved strawberries around the edge, blueberries scattered, slices of kiwi and peach in the center. Reserve a few small mint leaves to garnish if desired.

Chill and serve

Refrigerate the assembled cake for at least 1 hour to set (longer for easier slicing). Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled within 24–48 hours for best texture.