Vanilla Cloud Cake
This vanilla cloud cake has the texture of an angel food cake but with a rich vanilla flavor and is perfect for just about any occasion.
Yield: 1 10-inch bundt cake
For the cake
  • 1½ cups superfine sugar, divided
  • ¾ cup cake flour
  • 2 cups egg whites, room temperature
  • 2 tsp cream of tartar
  • ½ tsp salt
  • 1 tbsp vanilla bean paste
For the frosting
  • 8 oz lowfat cream cheese, room temperature
  • 6 oz white chocolate, melted and cooled
  • 1¾ cups heavy cream
  • ¼ cup Coffee-mate Extra Sweet & Creamy liquid creamer (or more heavy cream)
  • 1 tbsp vanilla extract
  • 1 tsp vanilla bean paste
  1. Heat oven to 350, making sure there is a rack in the lower third of the oven.
  2. Whisk together half of the sugar and the flour. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on a medium-high speed until it holds soft peaks. With the mixer still running, slowly pour in the remaining sugar and beat until glossy and forms stiff peaks. Mix in the vanilla bean paste.
  4. Add the flour mixture to the egg mixture in three additions, gently folding after each. Scrape into a 10-inch angel food cake pan with a removable bottom and smooth to ensure the surface is even. Bake for 40-46 minutes, or until the cake is deep golden, cracks have formed in it, and a toothpick inserted in the center comes out with just a few crumbs. Invert the pan onto the neck of a wine bottle so that it hangs upside down. Let cool. Run a thin spatula or knife around the edge of the pan so that the cake loosens. Transfer to a serving platter.
  5. For the frosting, beat the cream cheese and melted white chocolate together in the bowl of a stand mixer until smooth. In a separate bowl, whip together the heavy cream and Coffee-mate until stiff peaks form. Add in the vanilla extract and bean paste. Stir about one third of the whipped cream into the cream cheese so that it is easier to mix in. Gently fold in the remaining whipped cream.
  6. Frost the cake as desired.
Adapted from Pure Vanilla: Irresistible Recipes and Essential Techniques
Rose frosting technique inspired by I Am Baker
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at