Fluffy 3 Ingredient Baked Cloud Cake Recipe
This soft and airy baked cake is one of the simplest homemade desserts you can make. It uses only three ingredients, yet the texture becomes light, fluffy, delicate, and almost cloud-like after baking. The secret is in carefully whipping the eggs so they trap air, which gives the cake its beautiful rise and gentle sponge texture without needing flour, oil, or butter. Even though the ingredient list is extremely small, the process is important because every step helps create softness and height.
Ingredients
3 large eggs
1 can sweetened condensed milk, about 400 grams
1 cup cornstarch
Instructions
Begin by preparing your baking pan. A round cake pan around 7 to 8 inches works best because it helps the batter rise upward instead of spreading too thin. Lightly grease the pan with a little oil or butter if available, or line the bottom with parchment paper so the cake releases easily after baking. Preheat your oven to 160 degrees Celsius or 320 degrees Fahrenheit. A gentle temperature is important because the cake rises slowly and evenly.
Crack the eggs into a large mixing bowl. Since the cake depends heavily on air trapped inside the eggs, use a clean bowl with no grease or water. Start beating the eggs with a hand mixer or whisk. If using a whisk, continue until the eggs become pale and frothy. If using an electric mixer, beat on medium-high speed for several minutes. The eggs should expand greatly in volume and become thick, creamy, and light in color. When you lift the whisk, the mixture should fall slowly in ribbons. This stage is extremely important because it creates the fluffy texture later during baking.
Once the eggs are fully whipped, slowly pour in the sweetened condensed milk while continuing to mix gently. Add it gradually instead of all at once so the eggs do not lose too much air. The batter should remain smooth, glossy, and slightly thick. The condensed milk gives sweetness, moisture, and richness to the cake without needing sugar or butter.
Next, sift the cornstarch into the bowl little by little. Sifting prevents lumps and keeps the texture smooth. Fold the cornstarch carefully into the mixture using a spatula or spoon. Avoid stirring too aggressively because rough mixing can remove the air from the eggs. Fold gently from the bottom upward while turning the bowl slowly. Continue until all the cornstarch disappears into the batter and no dry spots remain. The finished batter should look silky, airy, and pourable.
Pour the batter into the prepared baking pan. Tap the pan lightly on the counter once or twice to remove very large air bubbles, but do not overdo it because too much tapping can flatten the mixture. Place the pan into the center of the oven.
Bake the cake for approximately 35 to 45 minutes. During baking, the batter will slowly rise and develop a soft golden surface. Try not to open the oven door too early because sudden temperature changes can cause the cake to collapse. Around the final minutes of baking, check the center gently with a toothpick or thin knife. If it comes out mostly clean, the cake is ready.
After removing the cake from the oven, let it cool gradually inside the pan for about 15 minutes. The cake may sink slightly as it cools, which is normal because it has such a delicate airy structure. Carefully transfer it to a plate or cooling rack. Once fully cooled, the texture becomes soft, fluffy, and almost melt-in-the-mouth.
This cake can be served warm or chilled. When warm, it tastes soft and comforting with a light custard-like center. When chilled in the refrigerator for a few hours, it becomes slightly firmer and smoother, almost similar to a delicate cheesecake or sponge pudding.
For the best fluffy result, room-temperature eggs work better because they whip faster and hold more air. Mixing patiently is more important than mixing forcefully. Slow folding keeps the batter full of tiny bubbles, which create the cloud-like texture after baking.
Although the recipe contains only three ingredients, the final cake feels surprisingly rich and elegant. The condensed milk adds creamy sweetness while the cornstarch creates structure without heaviness. The eggs provide lift, softness, and a beautiful sponge texture. Together they form a dessert that looks impressive despite its simplicity.
If you want an even lighter texture, you can separate the eggs first. Beat the egg whites until foamy and thick before folding them back into the yolks and condensed milk mixture. This method creates an even taller and fluffier cake with a delicate airy crumb. However, the original version works perfectly well and stays wonderfully soft.
Serve the cake plain or dusted lightly with powdered sugar if available. It pairs beautifully with tea, coffee, or cold milk. Because it is not overloaded with ingredients, the texture and sweetness remain gentle and balanced, making it enjoyable at any time of day.
The finished cake should have a tender golden top, a soft springy center, and a delicate sweet aroma that fills the kitchen while baking. Even with only eggs, condensed milk, and cornstarch, the result feels comforting, fluffy, and satisfying
