Thank you so much for being here, my friend. Now THIS… this is one of those recipes that makes you stop and say, “Wait… how is this even possible?”

This 2-Ingredient Cloud Cake is soft like a pillow, melts in your mouth, and packs a serious protein punch. I’ll be honest—the first time I made it, I didn’t expect much… but one bite in, and I was hooked. It’s now one of those “I always have the ingredients ready” recipes in my kitchen.

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Overview of Recipe Content

This cloud cake is a light, airy, high-protein dessert made with just two simple ingredients.

Why You’ll Love This Recipe

Only 2 ingredients
High protein (about 38g total!)
Low calorie (around 185 for the whole cake)
Super light and fluffy
Perfect for Weight Watchers

What It Tastes Like

Think of a cross between a soufflé and a sponge cake—soft, airy, slightly sweet, and almost melts on your tongue.

Ingredients

1 cup cottage cheese (blended smooth)
2 large eggs

Optional Add-Ins (Highly Recommended!)

1–2 tablespoons sweetener (optional)
1/2 teaspoon vanilla extract
Lemon zest for freshness

Tools Needed

Substitutions and Additions

Use Greek yogurt instead of cottage cheese (texture will change slightly)
Add cocoa powder for chocolate version
Add cinnamon or berries

How to Make 2-Ingredient Cloud Cake

Step 1 – Preheat Oven

Preheat oven to 320°F (160°C). Line or grease your baking dish.

Step 2 – Separate Eggs

Separate egg whites and yolks into two bowls.

Step 3 – Blend Cottage Cheese

Blend cottage cheese until completely smooth—this is key!

Step 4 – Mix Yolks

Add egg yolks to cottage cheese and mix well.

Step 5 – Whip Egg Whites

Whip egg whites until stiff peaks form—this creates the “cloud” texture.

Step 6 – Fold Gently

Fold egg whites into the mixture slowly—don’t rush this step or you’ll lose the fluffiness.

Step 7 – Bake

Pour into dish and bake for 25–30 minutes until set and lightly golden.

Step 8 – Cool

Let it cool—it will deflate slightly (totally normal!).

What to Serve with Cloud Cake

Fresh berries
Sugar-free syrup
Greek yogurt
Dust of cocoa powder

Tips for Making It Perfect

Whip egg whites properly—this is everything.

Fold gently to keep air in the batter.

Use smooth cottage cheese (blend well!).

Don’t overbake—it should stay soft.

Storage Instructions

Refrigerator: up to 3 days

Best enjoyed fresh!

General Information

Cloud cakes became popular thanks to low-calorie and high-protein trends. They rely on whipped egg whites for structure instead of flour, creating that signature airy texture.

Frequently Asked Questions

Is it really only 2 ingredients?

Yes! But flavor add-ins make it even better.

Why did mine collapse?

That’s normal—it’s a soufflé-style cake.

Can I make it sweet?

Yes, add sweetener or vanilla.

Can I microwave it?

You can, but texture is better baked.

Is it keto?

Low-carb, but depends on cottage cheese.

Conclusion

This 2-Ingredient Cloud Cake is light, simple, and honestly a little magical—the kind of recipe you make once and then keep coming back to again and again.

Interactive Elements

If you try this, tell me—did it surprise you like it did me?
Leave a comment and share your results!

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https://www.pinterest.com/poulefrecipe/

Nutritional Information

Nutrient	Whole Cake
Calories	185
Protein	38g
Carbs	6g
Fat	3g
Sugar	4g

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