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Sliced cloud cake showing light vanilla chiffon layers under fluffy white frosting

Layered Cloud Cake

A tall, airy layer cake: two soft vanilla chiffon layers covered in billowy, marshmallow-like seven-minute frosting swirled into clouds.
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Prep Time 40 minutes
Cook Time 30 minutes
Cooling 1 hour
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chiffon cake layers
  • 2 1/4 cups cake flour sifted (270 g)
  • 1 1/2 cups granulated sugar divided: 1 cup + 1/2 cup (300 g total)
  • 1 tbsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup neutral oil such as canola or vegetable (120 ml)
  • 6 large eggs separated, at room temperature
  • 3/4 cup whole milk room temperature (180 ml)
  • 2 tsp vanilla extract
  • 1/2 tsp cream of tartar
Seven-minute frosting
  • 4 large egg whites room temperature
  • 2 cups granulated sugar (400 g)
  • 1/2 cup water (120 ml)
  • 1/2 tsp cream of tartar
  • 1 pinch salt
  • 2 tsp vanilla extract
  • powdered sugar for dusting, optional

Equipment

  • Two 8-inch round cake pans
  • Parchment paper
  • Hand mixer or stand mixer
  • Heatproof bowl and saucepan
  • Instant-read thermometer
  • Offset spatula
  • Wire cooling rack

Method
 

Bake the chiffon layers
  1. Heat the oven to 350°F (175°C). Line the bottoms of two 8-inch round pans with parchment; do not grease the sides.
  2. Sift the cake flour, 1 cup of the sugar, baking powder and salt into a large bowl. In another bowl, whisk the oil, egg yolks, milk and vanilla, then whisk into the dry ingredients until smooth.
  3. In a clean bowl, beat the egg whites and cream of tartar until foamy. Gradually add the remaining 1/2 cup sugar and beat to firm, glossy peaks.
  4. Stir a quarter of the whites into the batter to loosen it, then gently fold in the rest just until no streaks remain.
  5. Divide between the pans and bake 25 to 30 minutes, until the tops spring back and a toothpick comes out clean. Cool 10 minutes in the pans, loosen the edges, turn out onto a rack, peel off the parchment and cool completely.
Make the frosting
  1. Set a heatproof bowl over a pan of barely simmering water. Add the egg whites, sugar, water, cream of tartar and salt and whisk briefly.
  2. Beat with a hand mixer on high for 6 to 10 minutes, until thick, glossy and holding stiff peaks, and the mixture reaches 160°F (71°C).
  3. Remove from the heat, add the vanilla and beat 1 to 2 minutes more. Use right away.
Assemble
  1. Level the layers if needed. Place one layer on a cake stand and spread with about 1 1/2 cups frosting.
  2. Top with the second layer, then cover the top and sides with the remaining frosting. Use the back of a spoon to pull up swirls and peaks.
  3. Dust lightly with powdered sugar just before serving, if you like.

Notes

No cake flour: use 2 1/4 cups all-purpose flour minus 4 1/2 tablespoons, replaced with cornstarch, sifted together.
Make ahead: wrapped, unfrosted layers keep 1 day at room temperature or 1 month frozen. Make the frosting on the day you serve.
Storage: the frosted cake is best the same day; keep at cool room temperature up to 6 hours, then refrigerate leftovers up to 2 days. Do not freeze the frosted cake.
Sheet cake: bake in an ungreased, parchment-lined 9x13-inch pan for 30 to 35 minutes.