She Strengthens

The Art of Creating a Cloud-Like Cake

Imagine sinking your teeth into a tender, airy cake that’s as light as a cloud. Sounds heavenly, doesn’t it? With this recipe, you can create a divine ethereal chiffon cake that’s perfect for any special occasion.

The Secret to a Fluffy Texture

The magic lies in the combination of baking powder and whipped egg whites, which give the cake its signature pillowy texture. This blank canvas is just begging to be filled with sweet treats like strawberry sauce or topped with creamy frostings like cream cheese or chocolate.

Summer Inspiration

As the weather warms up, why not try using this cake recipe in our Strawberry Shortcake Layer Cake or Boston Ice Cream Pie Cake? The possibilities are endless!

Getting Started

Before you begin, make sure to separate your egg yolks from the whites. Don’t worry if you’re not sure how – our quick tip will guide you through the process.

Yield and Difficulty

This recipe yields one 8-inch cake and is rated as easy, with a total preparation and cooking time of 65 minutes (plus cooling time).

Ingredients

• Butter for coating the pan
• 1 cup cake flour, plus more for coating the pan
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1/4 cup vegetable oil
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 3 large eggs, whites and yolks separated
• 3/4 cup granulated sugar

Step-by-Step Instructions

1. Preheat and Prepare
   Heat your oven to 350°F and arrange a rack in the middle. Generously coat an 8-inch cake pan with butter, then flour, tapping out any excess flour. Set aside.

2. Whisk Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Mix Wet Ingredients
   In the bowl of a stand mixer fitted with a whisk attachment, combine oil, water, vanilla, egg yolks, and 1/2 cup plus 2 tablespoons of the sugar. Whisk on medium speed until the mixture is light in color and looks slightly thickened, about 5 minutes.

4. Combine Wet and Dry
   Turn off the mixer and scrape down the sides of the bowl. Add the reserved dry ingredients, turn the mixer to low, and whisk until smooth, about 1 minute. Transfer the batter to a large bowl.

5. Whip Egg Whites
   Wash and dry the mixer bowl and whisk attachment. Place egg whites in the bowl and whisk on high speed until soft peaks form, about 30 seconds. Gradually add the remaining 2 tablespoons sugar and continue whisking until stiff peaks form, about 1 minute more.

6. Fold Egg Whites
   Using a rubber spatula, fold a quarter of the egg whites into the batter until evenly incorporated. Gently fold in the remaining egg whites until just combined and no large white streaks remain.

7. Bake and Cool
   Pour the batter into the prepared pan and bake until the surface of the cake is golden brown and springs back when pressed, about 30 to 35 minutes. Place on a wire rack to cool slightly, about 15 minutes. Carefully run a knife around the perimeter and turn the cake onto the rack to cool completely.