Cloud bread is closer to a savoury meringue than a loaf: whipped egg whites folded with yolk and cornstarch, then baked into something so light it barely registers as food. It has no flour and almost no carbs, which is part of why it circulates so widely, but the real appeal is the bounce, press it and it springs right back.
Everything you need
- 3 eggs, whites and yolks separated
- 1 tbsp (8 g) cornstarch
- 2 tbsp (25 g) granulated sugar
- ¼ tsp cream of tartar
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 150°C / 300°F and line a tray with baking paper.
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Whisk the yolks with the cornstarch until pale and smooth.
For this step
- 1 tbsp (8 g) cornstarch
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In a separate, completely clean bowl, whisk the whites and cream of tartar to soft peaks, then add the sugar gradually and whip to stiff, glossy peaks.
For this step
- 2 tbsp (25 g) granulated sugar
- ¼ tsp cream of tartar
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Fold about a third of the whites into the yolk mixture to loosen it, then gently fold that back into the remaining whites, keeping as much air as possible.
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Spoon into 6 mounds on the tray, each about 10 cm across, smoothing the tops gently.
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Bake for 25 to 30 minutes, until pale golden and set but still springy to the touch. Cool on the tray for 10 minutes before lifting.
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Worth knowing
- Any trace of yolk or grease in the whipping bowl stops the whites reaching full volume. Wipe the bowl with a little vinegar or lemon juice first if unsure.
- Fold, don't stir. Losing the air is the single most common reason cloud bread turns out flat and dense instead of light.
Make it your own
- Fold in a few drops of food colouring for the pastel version that circulates online.
- A pinch of garlic powder and dried herbs turns it into a savoury flatbread substitute.
Storing & freezing
Best the day it's made. Fridge for 2 days in an airtight container, though it loses some bounce.
Frequently asked
Why did my cloud bread deflate after baking?
Some settling is normal as it cools. A big collapse usually means the whites lost air during folding, or weren't whipped to fully stiff peaks to start.
Does cloud bread taste like real bread?
It has a light, slightly eggy, meringue-like texture rather than a wheat-bread chew. It works best as a low-carb sandwich base or a light snack on its own.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.