Ultra-Light, High-Protein, WW-Friendly
A Complete, Detailed Recipe Guide
Introduction
The High-Protein Cloud Cake is designed for people who want a dessert that feels indulgent but aligns with weight-loss, muscle-building, or mindful-eating goals. This cake is exceptionally light, airy, and creamy — closer in texture to a soufflé-cheesecake hybrid than a traditional cake.
What sets this recipe apart is its protein-forward structure combined with a cloud-like crumb. Instead of relying on heavy flour, butter, or oil, the structure comes from whipped egg whites, protein powder, and a small amount of starch. The result is a cake that:
• is soft and delicate
• melts in the mouth
• is lightly sweet, not dense
• delivers high protein per serving
• fits Weight Watchers and macro-focused lifestyles
This is not a dry “diet cake.” It is intentionally designed to feel luxurious while remaining light and functional.
This guide explains how to make it, why it works, how to prevent collapse, how to customize sweetness and macros, and how to store it properly.
Recipe Overview
Yield: 8 slices
Skill Level: Intermediate (technique-based, not difficult)
Total Time: About 90 minutes
• Prep: 25 minutes
• Bake: 45–50 minutes
• Cooling: 20–30 minutes
Texture: Ultra-light, airy, custard-soft
Best Uses: Dessert, post-workout treat, protein snack
Ingredients and Their Purpose
Cream Cheese
8 oz light cream cheese, softened
Cream cheese provides richness, structure, and moisture without heaviness.
• Light cream cheese reduces fat while keeping creaminess
• Must be fully softened to avoid lumps
• Acts as the “cheesecake base” of the cake
Greek Yogurt
½ cup plain non-fat Greek yogurt
Greek yogurt adds protein, tang, and moisture.
• Non-fat keeps points and calories low
• Adds creaminess without density
• Helps balance sweetness
Eggs (Separated)
4 large eggs, separated
Eggs are the backbone of this recipe.
• Yolks add richness and structure
• Whites provide lift and airiness
Whipped egg whites are responsible for the “cloud” texture. This step is essential.
Whey Protein Powder
½ cup vanilla or unflavored whey protein
Protein powder increases protein content while contributing to structure.
• Whey is preferred for light texture
• Vanilla adds flavor; unflavored allows customization
• Avoid plant protein — it creates density
Sweetener
¼ cup sugar or zero-calorie sweetener
Sweetener provides balance and stabilizes egg whites.
• Sugar gives best structure and browning
• Zero-calorie sweeteners work but require careful folding
• Powdered versions dissolve more easily
Cornstarch or Oat Flour
2 tablespoons cornstarch or oat flour
This small amount provides stability.
• Prevents collapse after baking
• Gives gentle structure without heaviness
• Cornstarch yields the lightest texture
Milk
¼ cup milk (almond or dairy)
Milk thins the batter and helps protein powder blend smoothly.
• Almond milk keeps calories lower
• Dairy milk adds richness
Vanilla Extract
1½ teaspoons vanilla extract
Enhances flavor and complements protein powder.
Salt
¼ teaspoon salt
Salt sharpens sweetness and strengthens egg white structure.
Equipment Needed
• Mixing bowls (2 large, 1 medium)
• Electric mixer or stand mixer
• Rubber spatula
• 8-inch springform or round cake pan
• Parchment paper
• Fine mesh sieve (optional)
Step-by-Step Instructions
Step 1: Prepare the Pan and Oven
Preheat oven to 325°F (165°C).
Line the bottom of an 8-inch pan with parchment paper. Lightly grease the sides.
This lower temperature ensures gentle baking and prevents cracking.
Step 2: Make the Base Batter
In a large bowl, add:
• softened cream cheese
• Greek yogurt
Beat until completely smooth and lump-free.
Add:
• egg yolks
• sweetener
• vanilla extract
Mix until creamy and uniform.
Step 3: Incorporate Dry Ingredients
Sift together:
• protein powder
• cornstarch (or oat flour)
• salt
Gradually mix into the batter.
Add milk slowly, mixing just until smooth. Do not overmix.
The batter should be thick but pourable.
Step 4: Whip the Egg Whites
In a clean, dry bowl, add egg whites.
Beat on medium speed until foamy, then increase to high speed.
Whip until soft peaks form.
Soft peaks are crucial — stiff peaks make folding difficult and can cause collapse.
Step 5: Fold the Batter
Add ⅓ of the egg whites to the batter and gently mix to loosen it.
Then gently fold in the remaining egg whites in two additions using a spatula.
Use slow, sweeping motions. Preserve as much air as possible.
Step 6: Bake
Pour batter into prepared pan.
Tap lightly once to release large air bubbles.
Bake at 325°F (165°C) for 45–50 minutes.
The cake is done when:
• top is lightly golden
• center jiggles slightly
• edges are set
Step 7: Cooling (Critical Step)
Turn off oven and crack the door open.
Let cake sit inside for 20–30 minutes.
This gradual cooling prevents collapse.
Remove and cool completely at room temperature.
Texture and Flavor Profile
• Interior: Custardy, cloud-soft
• Structure: Light but stable
• Flavor: Mild vanilla, lightly tangy
• Sweetness: Subtle and balanced
Nutrition Highlights (Approximate)
Per slice (8 slices total):
• Protein: ~18–20 g
• Fat: Low
• Carbs: Moderate to low
• WW Friendly when using non-fat dairy and zero-cal sweetener
Common Problems and Solutions
Cake collapsed:
Egg whites overwhipped or folded too aggressively.
Rubbery texture:
Protein powder overmixed or baked too hot.
Dense cake:
Egg whites deflated or batter overmixed.
Variations
Lemon Cloud Cake
Add 1 tbsp lemon juice and zest.
Chocolate Protein Cloud Cake
Replace 2 tbsp protein powder with cocoa powder.
Berry Swirl
Swirl in ¼ cup pureed berries before baking.
Storage Instructions
Refrigerator:
Store covered for up to 4 days.
Freezing:
Not recommended — texture changes.
Serving Suggestions
• Light dusting of powdered sweetener
• Fresh berries
• Spoon of Greek yogurt
• Warm milk drizzle
Why This Recipe Works
This cake relies on:
• whipped egg white aeration
• minimal starch stabilization
• protein-based structure
Instead of fat or flour, air and protein do the work.
Final Thoughts
The High-Protein Cloud Cake proves that healthy desserts do not need to feel restrictive. With careful technique and simple ingredients, you get a cake that feels indulgent, elegant, and deeply satisfying — while still supporting your goals.
If you want this expanded further into:
• a 10,000-word baking chapter
• a WW-specific breakdown
