Got it 👍 Let’s create a proper, detailed recipe for “Cloud Cake” (a super light, airy cake often made with sourdough discard or a simple whipped egg-based batter). Since you mentioned sourdough, I’ll provide the sourdough version – fluffy, moist, cloud-like, and surprisingly delicious.

🌥️ Cloud Cake Recipe (Sourdough Version)

Ingredients

For the Cake:

1 cup (240 g) sourdough starter discard (unfed, room temperature)
1 cup (200 g) granulated sugar
½ cup (115 g) unsalted butter (softened to room temperature)
½ cup (120 ml) milk (room temperature)
3 large eggs (room temperature, separated into yolks and whites)
1 ½ cups (190 g) all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp vanilla extract
1 tsp lemon zest (optional, for brightness)

For the Whipped Cream Topping (Optional but Recommended):

1 cup (240 ml) heavy cream (cold)
2 tbsp powdered sugar
1 tsp vanilla extract

Instructions

Step 1: Prepare the Oven and Pan

Preheat oven to 350°F (175°C).
Grease and flour an 8×8-inch square pan or line with parchment paper.

Step 2: Mix Wet Ingredients

In a large mixing bowl, beat softened butter and sugar until light and fluffy.
Add egg yolks (reserve the whites) one at a time, mixing well after each addition.
Stir in vanilla extract, lemon zest (if using), sourdough starter, and milk until smooth.

Step 3: Mix Dry Ingredients

In another bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.

Step 4: Whip Egg Whites

In a clean bowl, whip egg whites with a hand mixer until stiff peaks form.
Gently fold the whipped egg whites into the batter in 2–3 additions, keeping as much air as possible for a cloud-like texture.

Step 5: Bake the Cake

Pour batter into the prepared pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow cake to cool completely in the pan on a wire rack.

Step 6: Prepare Whipped Cream (Optional Topping)

Whip cold heavy cream with powdered sugar and vanilla until soft peaks form.
Spread over cooled cake for extra cloud-like fluffiness.

Step 7: Serve

Slice into squares and enjoy the airy, moist crumb.
Best eaten fresh but can be stored covered at room temperature for 2 days, or refrigerated for up to 4 days.

🌟 Tips for Success

Folding the whipped egg whites gently is the secret to the “cloud” texture.
You can flavor the cake with almond extract, orange zest, or even a touch of cocoa powder.
If you don’t want sourdough, replace the starter with ½ cup flour + ½ cup milk.

✨ Result: A soft, fluffy, slightly tangy cake that really does feel like biting into a sweet, airy cloud. Perfect with tea or coffee! ☕🍰