Quick Description
A feather-light, melt-in-your-mouth cloud cake made entirely from whipped egg whites and sugar. Crisp on the outside, soft and marshmallow-like inside—simple, elegant, and naturally gluten-free.
Servings & Timing
Servings: 6–8 slices
Prep Time: 10 minutes
Bake Time: 60–75 minutes
Cooling Time: 1 hour
Total Time: ~2 hours
Ingredients List
- 4 large egg whites (room temperature)
- ¾ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon juice or vinegar
- Pinch of salt
Step-by-Step Instructions
-
Preheat and prepare
Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7–8 inch circle as a guide. -
Whip egg whites
In a clean, dry bowl, beat egg whites with salt until soft peaks form. -
Add sugar gradually
Slowly add sugar, 1 tablespoon at a time, beating constantly until glossy stiff peaks form. -
Stabilize the meringue
Gently fold in cornstarch, vanilla extract, and lemon juice (or vinegar) until just combined. -
Shape the cake
Spoon meringue onto parchment within the drawn circle. Shape slightly higher at the edges if desired. -
Bake low and slow
Bake for 60–75 minutes until dry to the touch and lightly crisp on the outside. -
Cool gradually
Turn oven off, crack the door open, and let cake cool inside for 1 hour to prevent cracking.
Additional Notes
- Bowl and beaters must be completely grease-free.
- Do not open the oven during baking.
- Low temperature is key to the cloud-like interior.
Dietary Info
- Naturally Gluten-Free
- Fat-Free
- Light Dessert
- Vegetarian
Ingredient Details & Substitutions
- Sugar: Granulated works best; superfine dissolves faster.
- Cornstarch: Essential for soft interior texture.
- Lemon juice/vinegar: Stabilizes the egg whites—do not skip.
Recipe Variations & Serving Suggestions
- Top with whipped cream and fresh berries.
- Drizzle with chocolate or fruit sauce.
- Dust lightly with powdered sugar before serving.
Storage & Make-Ahead
- Best enjoyed the same day.
- Store loosely covered at room temperature for 24 hours.
- Do not refrigerate—humidity softens the meringue.
