Cloud Nine
Indulge in the heavenly delight of "Cloud Nine," a light and fluffy cake that lives up to its name! This easy-to-make dessert features a tender, vanilla-infused sponge cake crowned with a layer of luscious homemade whipped cream, delicately flavored with fresh lemon zest. Topped with vibrant fresh berries and optional mint leaves, this elegant yet approachable recipe is perfect for special occasions or everyday indulgence. With just 20 minutes of prep time, "Cloud Nine" is surprisingly simple to create while offering showstopping presentation. Keywords: fluffy vanilla cake, homemade whipped cream, fresh berry dessert, easy baking recipe, light and airy dessert.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 4 Large eggs
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 0.5 cup Unsalted butter (melted and cooled)
- 2 cups Heavy whipping cream (cold)
- 0.5 cup Powdered sugar
- 1 teaspoon Fresh lemon zest
- 1 cup Fresh berries (for garnish)
- 0.25 cup Mint leaves (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate large bowl, beat the eggs using a hand or stand mixer on medium speed until they are pale and fluffy (about 3 minutes).
Reduce the mixer speed to low and add the milk, vanilla extract, and melted butter to the eggs. Mix until just combined.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until the batter is smooth and no lumps remain.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
While the cake cools, prepare the whipped cream by beating the cold heavy whipping cream and powdered sugar together on high speed until stiff peaks form. Fold in the lemon zest gently.
Once the cake has cooled, carefully remove it from the pan and place it on a serving platter.
Spread an even layer of the whipped cream over the top of the cake, creating decorative swirls with the back of a spoon if desired.
Top the cake with fresh berries and garnish with mint leaves, if using.
Slice and serve immediately for the freshest flavor. Store any leftovers in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
4699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.4 g | 381% | |
| Saturated Fat | 180.7 g | 904% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1557 mg | 519% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 465.1 g | 169% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 299.5 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 10.9 mcg | 54% | |
| Calcium | 824 mg | 63% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1540 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
