Start by preheating your oven to 350°F (175°C). This ensures that your Cloud Cake bakes evenly and rises perfectly.

Grease and flour your cake pan, or line it with parchment paper. This will make it easier to release the cake once it’s baked and cooled down.

In a medium-sized bowl, sift the cake flour, baking powder, and salt to ensure they are well combined and free of lumps. Sifting helps create a smoother batter, contributing to the cake’s light, airy texture.

In a separate bowl, whisk together eggs, granulated sugar, and vanilla extract until the mixture is smooth and slightly pale. This step is crucial for adding air into the batter, which will help your Cloud Cake rise and stay light.

Add the melted butter and heavy whipping cream to the egg mixture. Whisk until the mixture is fully combined. The butter adds richness, while the cream ensures the cake stays tender and moist without being too heavy.

Slowly combine the sifted dry ingredients with the wet mixture. Use a spatula to gently fold them together, mixing until just incorporated. Be careful not to overwork the batter to preserve the airiness, which contributes to the fluffy texture.

Carefully pour the batter into your prepared cake pan and smooth the top with a spatula. Bake the cake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and dry. Keep an eye on the cake towards the end of the baking time, as oven temperatures can vary.

Once the cake is done baking, allow it to rest in the pan for about 10 minutes. Then, carefully move it to a wire rack to cool fully. This step ensures the cake doesn’t become soggy and cools evenly.

Once your Cloud Cake has cooled completely, it’s ready to serve. You can enjoy it as is or top it with a dollop of whipped cream and fresh berries for a decadent treat.