Line a 9-inch (23 cm) springform pan with parchment paper.
Beat egg whites with a pinch of salt until stiff peaks form.
In another bowl, beat yolks with sugar until pale and thick, then add vanilla.
Gently fold in sifted flour + cornstarch.
Carefully fold in the whipped egg whites until combined.
Pour into the pan and bake for 20–25 minutes, until golden and springy.
Cool completely, then slice horizontally into two layers.
2. Make the Cream Filling
Beat cream cheese/mascarpone with powdered sugar and vanilla until smooth.
In a separate bowl, whip the cream until stiff peaks form.
Fold whipped cream into the mascarpone mixture — this creates the “cloud” texture.
3. Assemble
Place bottom sponge layer on a plate.
Spread half the cream filling, then top with the second sponge layer.
Cover with remaining cream and smooth the top.
Chill for at least 2–3 hours (or overnight) to set.
4. Decorate & Serve
Dust with cocoa, top with chocolate shavings, or scatter fresh berries.
Slice gently — the texture is super soft and airy.
✨ This cake is very light and creamy — perfect for summer gatherings or when you want something not too heavy. Many Hungarian home bakers add fruit layers (strawberries, cherries, peaches) to make it even fresher.
Ashley, do you want me to give you the no-bake version of Cloud Cake too (made with biscuits or ladyfingers and chilled overnight — even easier)?
