Fluffy Custard Cloud Cake Recipe
This ultra-soft, jiggly and creamy Fluffy Custard Cloud Cake is a melt-in-your-mouth dessert made with eggs, milk and vanilla. It rises beautifully in the oven and forms a golden top with a creamy custard center.
Perfect for breakfast, dessert, or tea time!
Ingredients
4 large eggs (separated)
500 ml (2 cups) whole milk
100 g (½ cup) granulated sugar
60 g (½ cup) all-purpose flour
40 g (⅓ cup) cornstarch
60 g (¼ cup) unsalted butter
1 teaspoon vanilla extract
¼ teaspoon salt
Powdered sugar for dusting (optional)
Instructions
- Prepare the custard base
In a saucepan, heat the milk and butter on low heat until the butter melts. Do not boil. Remove from heat and let it cool slightly.
- Mix egg yolks
In a bowl, whisk the egg yolks with half of the sugar until light and creamy.
Add vanilla extract.
Slowly pour in the warm milk mixture while whisking.
- Add dry ingredients
Sift the flour and cornstarch into the mixture and whisk until smooth and lump-free.
- Make the meringue
In a separate bowl, beat the egg whites with salt until foamy.
Gradually add the remaining sugar and beat until soft peaks form.
- Combine gently
Fold the meringue into the custard batter in three batches using a spatula.
Mix gently to keep the batter airy and fluffy.
- Bake
Pour the batter into a buttered baking dish.
Place the dish inside a larger tray filled with hot water (water bath).
Bake at 160°C (320°F) for 50–60 minutes until the top is golden brown and the center is slightly jiggly.
- Cool and serve
Let the cake cool for 20 minutes.
Dust with powdered sugar if desired and slice.
Serving Tips
Serve warm for a creamy texture
Chill for 2 hours for a pudding-like texture
Enjoy with fresh fruit or honey 🍓
