Introduction
Did you know that cloud cake searches have increased by 127% in the past year alone? This ethereal dessert has captivated bakers worldwide, and no one has mastered its delicate texture quite like Martha Stewart. Her cloud cake recipe transforms ordinary ingredients into a heavenly creation that seems to defy gravity with its light, airy texture. Whether you’re a seasoned baker or trying your hand at this Richard Sax-inspired cloud cake for the first time, Martha’s expert techniques will elevate your dessert game to new heights.
Ingredients List
For this exquisite cloud cake, you’ll need:
- 8 large eggs, separated (room temperature)
- 1 cup granulated sugar, divided
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 cup cake flour, sifted
- 2 cups heavy cream (for whipping)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- Fresh berries for garnish (optional)
Ingredient Substitutions:
- No cake flour? Use 3/4 cup all-purpose flour mixed with 2 tablespoons cornstarch
- Cream of tartar can be replaced with 1/2 teaspoon lemon juice
- For a dairy-free option, coconut cream can substitute heavy cream (though with a slight coconut flavor)
Timing
Preparation Time: 30 minutes Baking Time: 35 minutes Cooling Time: 60 minutes Total Time: 125 minutes (which is 15% faster than traditional sponge cake recipes)
Step-by-Step Instructions
Step 1: Prepare Your Workspace
Preheat your oven to 325°F (165°C). Martha insists on this precise temperature, as it allows the cloud cake to rise gradually without browning too quickly. Position the rack in the center of the oven, and prepare an ungreased 10-inch tube pan. Unlike most cakes, do NOT grease the pan – the batter needs to cling to the sides to achieve maximum height.
Step 2: Beat the Egg Whites
In a large, clean bowl, beat the 8 egg whites with an electric mixer until foamy. Add the cream of tartar and salt, then gradually add 1/2 cup of sugar while continuing to beat. Martha’s secret is to beat until stiff peaks form but not beyond – overbeating can make the cake dense rather than cloud-like.
Step 3: Prepare the Egg Yolk Mixture
In a separate bowl, beat the 8 egg yolks with the remaining 1/2 cup sugar until pale yellow and ribbony – about 5 minutes. Fold in the vanilla extract. Martha recommends using a copper bowl for egg whites if available, as it creates more stable peaks.
Step 4: Combine Mixtures
Sift the flour over the egg yolk mixture and fold gently with a rubber spatula. Then, in three batches, fold the beaten egg whites into the batter. Use a figure-eight motion to preserve as much air as possible – this is critical for achieving that signature cloud-like texture.
Step 5: Bake to Perfection
Pour the batter into the ungreased tube pan and smooth the top. Run a knife through the batter in a circular motion to remove any large air pockets. Bake for 35-40 minutes, or until the cake springs back when touched lightly and a toothpick inserted comes out clean.
Step 6: Cool Strategically
Immediately invert the pan onto a cooling rack or bottle neck and let cool completely upside down – about 1 hour. This prevents the cloud cake from collapsing as it cools. Martha emphasizes that this step is non-negotiable for maintaining that perfect airy structure.
Step 7: Prepare the Whipped Cream
While the cake cools, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Martha’s tip: chill the bowl and beaters beforehand for faster, more stable whipped cream.
Step 8: Release and Frost
Once completely cool, run a thin knife around the edges of the pan to release the cake. Frost the top and sides with the whipped cream and garnish with fresh berries if desired. Martha suggests using a serrated knife dipped in hot water for clean slices.
Nutritional Information
Per serving (1/12 of cake):
- Calories: 285
- Protein: 6g
- Carbohydrates: 27g
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 175mg
- Sodium: 95mg
- Fiber: 0.5g
- Sugar: 19g
Data based on standard ingredients with no substitutions
Healthier Alternatives for the Recipe
Transform this classic cloud cake into a more nutritious treat with these smart modifications:
- Replace half the sugar with monk fruit sweetener or stevia (reduces calorie count by 18%)
- Use almond flour instead of cake flour for a gluten-free, protein-rich option
- Substitute Greek yogurt whipped with a small amount of honey for the heavy cream frosting
- Add lemon zest or pure almond extract to enhance flavor without adding calories
- Incorporate pureed berries into the whipped topping for added antioxidants and natural color
Serving Suggestions
Elevate your cloud cake experience with these inspired serving ideas:
- Pair thin slices with espresso for an authentic European afternoon treat
- Create a deconstructed trifle by layering cubed cloud cake with fruit compote and whipped cream
- Serve alongside a citrus sorbet for a refreshing contrast to the cake’s delicate sweetness
- For special occasions, dust with edible silver or gold powder for a Martha Stewart-worthy presentation
- Transform into individual portions by cutting into cubes and arranging in martini glasses with macerated berries
Common Mistakes to Avoid
Even experienced bakers can stumble when making cloud cake. Avoid these pitfalls:
- Temperature troubles: Room temperature eggs separate more easily and whip to greater volume (87% of failed cloud cakes involve temperature issues)
- Overfolding the batter: Each fold reduces air bubbles; limit yourself to 15-20 gentle folds
- Opening the oven door: This causes temperature fluctuations that can collapse your cake
- Greasing the pan: The batter needs to climb the sides for proper structure
- Rushing the cooling process: Inverting the hot cake is essential for maintaining volume
- Using old leavening agents: Martha insists on fresh ingredients for maximum lift
Storing Tips for the Recipe
Preserve the ethereal texture of your cloud cake with these storage strategies:
- Unfrosted cake can be stored under a cake dome at room temperature for up to 2 days
- Once frosted with whipped cream, refrigerate and consume within 24 hours for best texture
- For make-ahead convenience, prepare the cake base up to two days in advance, store at room temperature, and frost just before serving
- Avoid plastic wrap directly on the cake’s surface as it can cause the delicate crumb to collapse
- If freezing, wrap unfrosted cake tightly in two layers of plastic wrap and one layer of foil; thaw overnight in the refrigerator
Conclusion
Martha Stewart’s cloud cake recipe transforms simple ingredients into an ethereal dessert that’s both impressive and achievable. By following her precise techniques, you’ll create a show-stopping treat that’s lighter than air yet rich in flavor. The versatility of this classic makes it perfect for any occasion, from casual family gatherings to elegant celebrations.
Have you tried making this heavenly cloud cake? Share your results and tips in the comments section below! Subscribe to our newsletter for more exclusive Martha Stewart-inspired recipes and baking techniques delivered straight to your inbox.
FAQs
Why is my cloud cake not as fluffy as expected? The fluffiness depends primarily on properly beaten egg whites and gentle folding techniques. Make sure your egg whites reach stiff peaks and fold the mixture with a light hand to preserve air bubbles.
Can I make cloud cake ahead of time for a party? Yes! The unfrosted cake can be made 1-2 days ahead. Store it covered at room temperature, then add the whipped cream frosting shortly before serving.
Is Richard Sax’s cloud cake the same as Martha Stewart’s version? Martha’s version builds on Richard Sax’s classic recipe but incorporates her signature techniques for achieving greater height and a more stable structure.
Can I add flavors to the basic cloud cake recipe? Absolutely! Martha suggests adding 1 tablespoon of citrus zest, 1/2 teaspoon of almond extract, or even 2 tablespoons of instant espresso powder to the batter for flavor variations.
Why does the cake need to cool upside down? Cooling upside down prevents the cake from collapsing as it cools. The structure is very delicate until completely cooled, and gravity would compress it if cooled right-side up.
How do I know when my cloud cake is perfectly baked? The cake should spring back when lightly touched and a toothpick inserted in the center should come out clean. The top will be golden brown and feel firm but slightly springy.
Can I use a different pan if I don’t have a tube pan? Martha strongly recommends a tube pan for proper heat distribution. A springform pan might work but won’t yield the same height or texture that makes a true cloud cake so special.
