Strawberry Cloud Cake Recipe

Prep

Preheat the oven to 350°F (175°C). Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper. Lightly grease the sides.

Separate eggs into yolks and whites. Place the whites in a large clean bowl and the yolks in a medium bowl.

Whisk the egg yolks with 1/2 cup of the granulated sugar until pale and slightly thickened, about 2–3 minutes. Stir in vanilla, melted butter, and milk until combined.

Sift together cake flour, baking powder and salt. Fold the dry ingredients into the yolk mixture gently until mostly combined; a few streaks are okay.

Beat Egg Whites

Using clean beaters, whip the egg whites until soft peaks form. Gradually add the remaining 1/2 cup granulated sugar in three additions, beating until glossy stiff peaks form but not dry.

Fold one-third of the whipped egg whites into the yolk-flour batter to loosen it. Gently fold in the remaining whites in two additions, preserving as much air as possible.

Pour batter into the prepared pan, smooth the top, and tap the pan gently on the counter to release large air bubbles.

Bake for 20–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Rotate halfway through if your oven runs unevenly.

Cool in the pan on a wire rack for 10 minutes, then invert onto the rack, remove parchment, and cool completely (about 45–60 minutes) before slicing and assembling.

While the cake cools, prepare the strawberry filling. Place the sliced strawberries in a bowl. Add the jam, lemon juice, water, and powdered sugar (if using).

Gently mash about half the strawberries with a fork to create a saucy mix, leaving the rest in slices for texture. Stir until the jam is fully incorporated and the mixture is glossy.

Taste and adjust sweetness or acidity by adding more powdered sugar or lemon if needed. Reserve about 1/4 cup of the sauce for brushing the cake layers and for garnish.

Chill a mixing bowl and beaters in the refrigerator for 10–15 minutes (optional but helps stability).

If using cream cheese for stability, beat the softened cream cheese in the chilled bowl until smooth and slightly aerated (about 1–2 minutes).

Add cold heavy cream, powdered sugar, and vanilla. Whip on medium-high speed until soft peaks form, then continue to stiff peaks, being careful not to overbeat. If using cream cheese, folding whipped cream into the cream cheese until fully combined yields a stable frosting.

Taste and adjust sweetness. Keep refrigerated until ready to assemble.

Level the cooled sponge cake if necessary and slice horizontally into two even layers using a serrated knife.

Place the bottom layer on a serving plate. Brush lightly with 1 to 2 tablespoons of the reserved strawberry sauce to moisten (use less if cake is very tender).

Spread half of the whipped cream frosting evenly over the bottom layer (about half the batch). Spoon and spread half of the sliced strawberry mixture over the cream, leaving a small border at the edge to prevent overflow.

Place the top cake layer gently over the filling. Lightly press to adhere. Brush the top layer with a little of the reserved strawberry sauce if desired.

Frost the top and sides of the cake with the remaining whipped cream. Use an offset spatula to create soft peaks and cloud-like swirls for the 'cloud' effect.

Arrange halved or sliced strawberries on top and around the base as desired. Sprinkle toasted almond slices around the sides or on top for texture.

Chill the assembled cake for at least 30 minutes to set. Dust lightly with powdered sugar just before serving, if using.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled or at cool room temperature.