The Best Whipped Cake Ever

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🎂 The Best Whipped Cake Ever

Light • Airy • Cloud-like • Melt-in-your-mouth

⏱ Total Time: 1 hr

👥 Serves: 8

⭐ Difficulty: Medium

🌟 Ingredients

Cake

  • 1 cup (120 g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs, separated
  • 3/4 cup (150 g) granulated sugar, divided
  • 1/3 cup (80 ml) whole milk
  • 1/4 cup (60 ml) vegetable oil
  • 1 tsp vanilla extract
  • Optional: zest of 1 lemon or 1 tsp almond extract

Optional Toppings

  • Powdered sugar
  • Whipped cream
  • Fresh fruit

🥣 Instructions

1. Prep

  1. Preheat oven to 350°F (175°C).
  2. Grease and line an 8-inch (20 cm) round cake pan (tube pan works best for a taller cake).

2. Mix dry ingredients

  1. Sift together:
    • 1 cup flour
    • 1 tsp baking powder
    • 1/4 tsp salt
  2. Set aside.

3. Whisk egg yolks

  1. In a bowl, whisk:
    • Egg yolks
    • 1/2 cup sugar
    • Milk
    • Oil
    • Vanilla (and optional zest/extract)
  2. Mix until smooth and slightly pale.

4. Beat egg whites

  1. In a clean bowl, beat egg whites on medium speed until foamy.
  2. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.

5. Fold together

  1. Gently fold the dry ingredients into the yolk mixture.
  2. Fold in the whipped egg whites in 2–3 batches, using a spatula and a gentle folding motion to preserve airiness.

6. Bake

  1. Pour batter into the prepared pan.
  2. Bake 30–35 minutes (tube pan) or 25–30 minutes (round pan), until golden on top and a toothpick comes out clean.

7. Cool

  1. Let cake cool 10 minutes in pan, then invert onto a wire rack.
  2. Dust with powdered sugar or frost with whipped cream and fresh fruit.

⭐ Tips for the Perfect Whipped Cake

  • Room temperature eggs give more volume.
  • Fold gently — don’t deflate the batter.
  • Use a tube pan for taller cakes and don’t grease the sides to help the cake rise.
  • Optional: add a pinch of salt to the whites to stabilize them.

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