Cloud Cake #2 Recipe

Prep

Preheat oven to 325°F (160°C). Prepare two 8-inch round cake pans: lightly butter the bottoms (if you want the cake to release easily use only a very thin coat) and dust with powdered sugar or flour, tapping out excess. Alternatively, use parchment rounds.

Sift dry ingredients

Sift the cake flour and 1 cup granulated sugar together twice into a large bowl to remove lumps and incorporate air. Reserve.

Whip egg whites

In a clean, dry mixing bowl with the whisk attachment (or using a hand mixer), combine 10 room-temperature egg whites, 1 tsp cream of tartar, and a pinch of salt. Beat on medium speed until soft peaks form. Gradually add the reserved sugar (from the sift) 2 tablespoons at a time while continuing to beat; increase speed to high and whip until stiff, glossy peaks that hold shape form. Add 1 tsp vanilla and beat briefly to incorporate.

Fold in flour

Using a large rubber spatula, gently fold the sifted flour/sugar mixture into the whipped whites in three additions. Use a lift-and-fold motion to preserve air; stop as soon as no dry streaks remain. Keep the batter light and airy—do not overfold.

Bake

Divide batter evenly between prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 18–22 minutes, or until the cake springs back lightly and a toothpick inserted near the center comes out clean. The tops should be pale golden.

Cool

Remove from oven and immediately invert the pans onto a wire rack (or set the cakes on their rims) to cool completely in the pans; this preserves height and prevents collapse. After cooled (about 1 hour), run a thin knife around edges and unmold layers carefully onto the rack. Trim any domes to level if desired, using a serrated knife.

Set up double boiler

In a heatproof bowl set over (but not touching) a simmering pot of water, combine 4 room-temperature egg whites and 1 cup granulated sugar. Whisk constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C) on an instant-read thermometer, or feels warm and no longer grainy between your fingers (about 3–4 minutes).

Whip to glossy peaks

Transfer the warmed egg white/sugar mixture to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until the mixture becomes thick, glossy and cool to the touch (room temperature), about 6–8 minutes. Add 1 tablespoon light corn syrup, 1 tsp vanilla extract and 1/2 tsp vanilla bean paste (if using) and whip 30 seconds to combine. Finish with a pinch of salt if desired. The result should be a smooth, stable meringue that holds peaks and is spreadable like clouds.

Make whipped cream

Chill a medium bowl and beaters for 10 minutes if possible. Pour 1 cup cold heavy cream and 2 tbsp powdered sugar into the chilled bowl and whip on medium-high until soft peaks form. Do not overbeat; you want the whipped cream slightly billowy to blend with the meringue.

Assemble cloud mixture

Gently fold about one-third of the whipped cream into the cooled Swiss meringue to soften and add loft. Then fold the remaining whipped cream in two additions until smooth and airy. This creates a light cloud cream that is stable but pillowy.

Layer the cake

Place one cake layer on a cake stand or serving plate. Spread a thin even layer (about 1/3 of the cloud cream) over the top. Scatter half of the fresh berries if using. Top with the second cake layer and press very gently to adhere.

Crumb coat & final coat

Apply a thin crumb coat of the cloud cream around the sides and across the top to trap crumbs; refrigerate 10–15 minutes to set. Apply the remaining cloud cream in sweeping clouds with an offset spatula, using peaks and swoops to imitate fluffy clouds. For extra height, pipe small meringue kisses (optional—see next step) and place on top.

Optional: Meringue kisses

If you want small meringue decorations, preheat oven to 200°F (95°C). Pipe small teardrops from any leftover Swiss meringue onto a parchment-lined sheet; bake for 60–90 minutes until dry and crisp. Cool completely and use as toppers.

Garnish & chill

Decorate with remaining berries, edible flowers or a few flecks of gold leaf. Chill the assembled cake for at least 30 minutes (longer if you prefer firmer slices) before slicing. Bring to near room temperature for 15 minutes before serving if you want softer clouds.

Serve slices with extra berries on the side. Store leftover cake covered in the refrigerator for up to 3 days. Because the frosting contains whipped components, avoid keeping the cake at room temperature for extended periods. If you made meringue kisses, store them separately in an airtight container at room temperature to remain crisp.