Absolutely! Here’s a delightful and dreamy article for the recipe titled:

🍰 Fluffy Cloud Cake

The Lightest, Airiest Dessert You’ll Ever Taste – Like Eating a Sweet Piece of Heaven!

If you’ve ever wished for a dessert that’s as soft as a cloud, melts in your mouth, and looks beautiful on any table — your wish has come true. Introducing the Fluffy Cloud Cake: an ultra-light, airy cake with a delicate texture and subtle sweetness that makes it feel like you’re eating a bite of the sky.

This cake is perfect for birthdays, tea parties, spring gatherings, or anytime you want to impress guests with something elegant, yet incredibly easy to make.

☁️ What Is a Cloud Cake?

Fluffy Cloud Cake gets its name from its soft, pillow-like texture. Think of it as a cross between a chiffon cake and an angel food cake — light, moist, and often topped with whipped cream, fresh fruit, or powdered sugar.

The secret? Whipped egg whites and gentle folding — two simple techniques that give this cake its dreamy lift and softness.

🧾 Ingredients

For the cake:

• 5 large eggs, separated
• ¾ cup granulated sugar (divided)
• ¼ cup vegetable oil
• ¼ cup milk (or water for even lighter texture)
• 1 tsp vanilla extract
• ¾ cup cake flour (or all-purpose flour sifted well)
• ½ tsp cream of tartar (for stabilizing egg whites)
• Pinch of salt

For topping (optional but amazing):

• Whipped cream or whipped topping
• Fresh berries (strawberries, raspberries, blueberries)
• Powdered sugar for dusting

👩‍🍳 Instructions

1. Preheat & Prep

Preheat oven to 325°F (160°C). Line the bottom of a 9-inch round or square cake pan with parchment paper — do not grease the sides (this helps the cake rise evenly).

2. Make the Egg Yolk Batter

In a bowl, whisk together:

• Egg yolks
• ¼ cup sugar
• Oil, milk, and vanilla extract
  Mix until smooth and slightly pale. Sift in the flour and salt, and mix gently until no lumps remain.

3. Whip the Egg Whites

In a clean, dry bowl, beat the egg whites and cream of tartar with a hand mixer. Once foamy, slowly add the remaining ½ cup sugar. Continue beating until stiff peaks form.

4. Fold It All Together

Gently fold the whipped egg whites into the yolk mixture in 3 parts. Be gentle — you don’t want to deflate the batter.