Chocolate Cloud Cake

August 28, 2026

This Chocolate Cloud Cake is very light, fluffy, and incredibly soft! This recipe uses a slightly different approach than the classic chiffon: the egg yolks are whipped separately from the egg whites. This extra step helps create an especially airy and cloud-like texture.

🥣 Tools you need

📝 Ingredients

3 large eggs
Milk 35g
25g corn oil or neutral oil 25g
Cocoa powder 8g
Low-gluten or cake flour 45g
10g sugar for the egg yolks
25g sugar for the egg whites
A few drops of lemon juice

🍳 Step-by-step Instructions

1. Whip egg yolks

Preheat your oven to 150°C/300°F.

Separate the eggs carefully, making sure there is no egg yolk mixed into the whites.

Add 10g of sugar to the egg yolks. Use an mixer, whip on medium-high speed until the yolks become pale and fluffy. Set aside.

💡Why whip the yolks? Whipping the yolks incorporates air into the batter, giving the cake an extra light and delicate texture. This is one of the things that makes this cake different from a traditional chiffon.

2. Make the chocolate mixture

Warm the corn oil. Pour it over cocoa powder and whisk until well combined.

Add milk and mix. Sift in flour and gently whisk until no lumps.

Add the whipped egg yolks and mix until the batter is fully combined.

3. Whip the egg whites

Add sugar and a few drops of lemon juice to the egg whites.

Whipping until reaching medium-stiff peaks. When you lift the whisk, the meringue should form a small or slightly curved peak.

Do not over-whip, a stiff and dry meringue is more difficult to incorporate evenly into the batter.

4. Fold the meringue into the batter

Add about one third of the whipped egg whites to the chocolate batter.

Gently fold with a spatula. Add this mixture back into the remaining egg whites and continue folding gently until the batter is evenly mixed.

Try to avoid stirring too much, as you want to keep as much air in the batter as possible.

5. Prepare the cake pan

Pour the batter into an ungreased 6-inch chiffon cake pan.

Gently tap the pan on the counter a few times to release any large air bubbles.

6. Bake

Bake at 150°C/300°F for about 10 minutes, then carefully use a knife to score a cross on top. Continue baking for another 50 minutes until fully done.

The total baking time is approximately 60 minutes.

As every oven performs differently, the exact baking time and temperature may need some adjustment accordingly.

7. Cool the cake

When the cake comes out of the oven, immediately turn the pan upside down and let the cake cool completely.

Once completely cool, you can unmold, slice and enjoy!

🙋 Frequently Asked Questions (FAQ)

Can I use all-purpose flour instead of cake flour?

Yes, but cake flour gives a softer and more delicate texture. If you have cake flour available, I recommend using it for the best result.

Why do I need to whip the egg yolks separately?

Whipping the egg yolks incorporates additional air into the batter. Together with the whipped egg whites, this creates a particularly light and fluffy texture.

It's the main reason this cake feels more "cloud-like" than a standard chocolate chiffon.

Can I skip whipping the egg yolks?

Technically you can, but I wouldn't recommend it if you want to achieve a really cloud-like texture. The separately whipped yolks are an important part of this recipe.

How do I know when the cake is done?

The cake should be fully set and not flowing, and it should spring back gently when pressed. Or you can use a stick to insert into the center, it is done if it comes out clean.

Why did my cake collapse after baking?

Some shrinkage is normal with chiffon cakes, but significant collapse can happen if the cake is underbaked, the meringue was over-whipped, or too much air was lost while folding.

Make sure to bake the cake until fully set and turn it upside down immediately after removing it from the oven.