The Ultimate Fluffy Steamed Cloud Cake

Have you ever dreamed of a cake as light and airy as a cloud? A dessert so tender and moist it practically melts in your mouth? Get ready to meet your new favorite treat. This incredible cake achieves its heavenly texture through a unique method: steaming, not baking. While it might sound like an advanced technique, this recipe breaks it down into simple, manageable steps, making it a fantastic project for any baker ready to try something new. In about an hour, you’ll have a stunningly soft, subtly sweet cake that’s perfect for an afternoon snack or a light dessert. It’s a game-changer that proves you don’t always need an oven to create something truly magical.

Let’s gather our ingredients. The list is surprisingly simple, relying on kitchen staples to create that signature ethereal texture. Don’t worry if you can’t find an ingredient; I’ve included some easy swaps you can find in any supermarket.

For the Cake:

• 3 large eggs (about 60g / 2oz each), at room temperature
• 50g (about 1/3 cup + 1 tbsp) cake flour
• 50g (about 1/4 cup) whole milk
• 30g (about 2.5 tbsp) neutral-flavored oil
• 40g (about 3 tbsp) granulated sugar
• A few drops of lemon juice

Special Equipment:

• A 6-inch chiffon cake pan (also known as an Angel Food Cake pan)

Notes & Substitutions:

• Cake Flour: This is key for a super-tender crumb. If you can’t find it, you can make your own! For every cup of all-purpose flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch. Sift together well. For this recipe, you’d measure out 50g of all-purpose flour, remove about 1.5 teaspoons, and replace it with 1.5 teaspoons of cornstarch.
• Neutral Oil: I’m using corn oil, but any oil without a strong flavor will work beautifully. Try sunflower, canola, or vegetable oil.
• Lemon Juice: This helps stabilize the egg whites, making them easier to whip into a glorious meringue. You can substitute it with 1/8 teaspoon of cream of tartar.
• Chiffon Pan: The tube in the middle helps the cake cook evenly from the center and gives it something to “climb” for maximum height. If you don’t have one, you can use a regular 6-inch round cake pan, but be aware the cake may not rise as tall. Crucially, do not grease the pan! The batter needs to cling to the sides to rise properly.

Ready to create some magic? Follow these steps closely, and you’ll be rewarded with a perfect cake. The secret is in the technique, especially how you mix the batter. Let’s begin!

1. First, gather your three eggs.
2. Carefully separate the egg whites from the yolks. Place them in two separate, clean, and completely dry bowls. Even a tiny drop of yolk or grease in the whites can prevent them from whipping up properly.
3. In a large bowl, combine the 50g of milk and 30g of corn oil. Whisk them together vigorously until they are fully combined and look milky and emulsified. This step is crucial for a moist cake.
4. Sift the 50g of cake flour directly into the milk and oil mixture. Sifting prevents lumps and keeps the batter light.
5. Gently mix with your whisk in a “Z” pattern or zig-zag motion until just combined. Don’t overmix! Add the three egg yolks to the batter.
6. Mix again with a zig-zag motion until the batter is smooth and uniform. This beautiful, silky mixture is your yolk batter. Set it aside for now.
7. In the bowl with your egg whites, add the 40g of sugar and a few drops of lemon juice.
8. Using an electric hand mixer, start beating the egg whites on high speed.
9. Continue beating until the whites form stiff, glossy peaks. To check, lift the beaters out of the meringue. The peak should stand up straight with just a slight curl at the very tip, like a firm, inverted triangle. This is your perfect meringue.
10. Scoop about one-third of the meringue into your yolk batter.
11. Gently fold it in using a spatula. Cut down through the middle, scrape along the bottom of the bowl, and fold the batter over. Pro-Tip: Never stir in circles! This will deflate all the air you just whipped in.
12. Now, pour the lightened yolk batter mixture back into the remaining meringue. Fold everything together gently but thoroughly until no white streaks remain.
13. Your final cake batter should be light, airy, and voluminous.
14. Pour the batter into your ungreased 6-inch chiffon pan from a height of about 20cm (8 inches). This helps knock out any large air bubbles.
15. Gently tap the pan on your countertop a few times to release any remaining air bubbles. Place the pan inside a larger, shallow bowl or dish that will fit inside your steamer.
16. Tightly cover the pan with a piece of heat-proof plastic wrap. Use a toothpick or skewer to poke a few small holes around the edge of the wrap. This prevents condensation from dripping onto your cake while allowing steam to escape.
17. Bring a large pot or wok of water to a rolling boil. Carefully place the cake pan (inside its larger dish) into the steamer basket.
18. Cover the steamer and steam on high heat for 50 minutes. Once the time is up, turn off the heat but leave the cake in the covered steamer for another 10 minutes to rest. This prevents it from collapsing from a sudden temperature change.
19. After resting, immediately remove the pan from the steamer. Give it one sharp tap on the counter, then promptly invert it to cool completely. You can balance it on a bottle or two mugs.
20. Once the cake is completely cool to the touch, you can unmold it. Run a thin knife or offset spatula around the edges and the center tube, then gently push the bottom up. Slice and serve!

And there you have it! Just look at that incredibly delicate and uniform crumb. The texture is unbelievably soft and bouncy, and the flavor is sweet but wonderfully light. It’s the kind of comforting, satisfying dessert that never feels too heavy. This steamed cake is a true joy to make and even more of a joy to eat. I promise, after one bite, you’ll be wondering why you haven’t been steaming your cakes all along! If you give this recipe a try, let me know how it turns out in the comments below. I’d love to hear about your cloud cake adventure