Fluffy Raspberry-Lemon Cloud Cake with Whipped Cream

This Fluffy Raspberry-Lemon Cloud Cake is an elegant dessert that captivates with its light texture and vibrant flavors. The combination of tart raspberries and zesty lemon creates a perfect balance, making it a delightful choice for any celebration or afternoon tea.

What truly sets this cake apart is its cloud-like consistency, achieved by folding whipped egg whites into the batter. As it bakes, the cake rises beautifully, forming a light and fluffy masterpiece that practically melts in your mouth.

Fluffy Raspberry-Lemon Cloud Cake with Whipped Cream

Serves: 8 Prep Time: 20 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 280 calories 12g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, separated
• 1 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup whole milk
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1 cup fresh raspberries
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, and salt; set aside.
3. In a separate bowl, beat egg yolks with granulated sugar until pale and thick. Mix in melted butter, milk, lemon zest, and lemon juice until combined.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. In another bowl, beat egg whites until soft peaks form. Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
6. Gently fold in the raspberries, then pour the batter into the prepared cake pan.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
8. While the cake cools, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
9. Once the cake is completely cooled, spread the whipped cream on top and garnish with extra raspberries and lemon zest. Slice and serve.

Notes

Tip: For an extra zing, drizzle a lemon glaze over the cake before adding the whipped cream topping.

For best results, ensure your egg whites are at room temperature before whipping; this helps them achieve maximum volume. If you don’t have fresh raspberries, frozen ones can be used, but be sure to thaw and drain them well to prevent excess moisture.

Store any leftover cake in an airtight container in the fridge for up to three days. Serve it chilled for a refreshing treat!