Sweet Chinese Cloud Cakes

Mini Chinese Sponge Cakes, often described as “golden clouds”, offer a bite into tradition with every mouthful. Their light and airy texture, combined with a subtle sweetness, makes them a beloved treat in Chinese households and beyond.

Their golden hue beckons from afar, promising a light, spongy embrace. Often paired with a warm cup of tea, these cakes are perfect for those looking for a delicate and authentic Asian dessert. Whether you’re enjoying them during a family gathering, a festive occasion, or simply as a treat after dinner, their subtle flavors and fluffy texture will surely captivate your palate.


  • 5 large eggs, room temperature
  • 2/3 cup granulated sugar
  • 1 cup cake flour, sifted
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract


  1. Preheat oven to 340°F (170°C).
  2. Separate egg whites and yolks into two large bowls.
  3. Beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue to beat until soft peaks form.
  4. Gradually add in 1/3 cup of sugar and continue beating until stiff peaks form.
  5. In the bowl with the egg yolks, add the remaining sugar, vanilla extract, and salt. Beat until pale and thick.
  6. Gently fold in the sifted cake flour.
  7. Carefully fold the egg yolk mixture into the egg white mixture until just combined.
  8. Pour the batter into individual mini cake molds or a lined muffin tin, filling about 2/3 full.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cakes cool in the molds for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 180 kcal | Servings: 12 mini cakes

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