Cloud Bread

Cloud bread is an airy, pillowy bread made from just three ingredients: eggs, cream cheese, and sugar. It bakes into a tender crumb with almost no structure, so it stays soft and never gets tough. The magic is whipping egg whites to stiff peaks, which traps air and gives the bread its cloud-like texture.

Ingredients for Cloud Bread

Eggs are the backbone here: the whites whip into a meringue that holds all the air, while the yolks mixed with cream cheese and sugar create a thick, rich base that supports the foam without weighing it down. Vanilla extract adds a subtle sweetness, and a pinch of salt in the whites helps them whip to full volume and stabilizes the foam. Cream of tartar is optional but worth using: it strengthens the meringue so it holds its shape through baking.

Why This Cloud Bread Works

Cloud bread relies entirely on whipped egg whites for its rise. When you beat egg whites with salt and cream of tartar, the proteins unwind and trap thousands of tiny air bubbles. The yolk mixture is denser and heavier, so when you fold it into the whites, you are essentially suspending that richness in a cloud of air. If you fold too roughly or too much, you crush those bubbles and the bread becomes dense and flat.

The oven does the second half of the work. As the bread bakes, heat sets the proteins in the egg foam, turning it from liquid to solid and trapping the air inside. The result is a bread that stays tender because there is no gluten to make it tough, and no yeast to create a chewy crumb. It is more custard-like than a traditional bread, so the texture is fragile and delicate.

Mistakes To Avoid

Overbeating the egg whites turns them grainy and breaks the foam, so stop as soon as they form stiff peaks and hold their shape. If you keep going, the proteins squeeze out moisture and the meringue separates, leaving you with a bread that is dense and wet inside.

Mixing the yolks too vigorously into the whites crushes the air bubbles you just worked to create. Fold gently with a spatula, scraping from the bottom and rotating the bowl, until you see no streaks of white.

Overbaking dries out the bread and makes it tough and rubbery. Cloud bread bakes fast because it is mostly air, so watch it closely in the last few minutes and pull it out as soon as the top is golden and it springs back when poked.

Slicing while the bread is still warm breaks it apart because the proteins have not fully set. Let it cool to room temperature on the pan, then use a serrated knife and a gentle sawing motion to keep the crumb intact.

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Ingredients

• 6 large eggs, separated
• 3 ounces cream cheese, softened
• 6 tablespoons granulated sugar (75 grams)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/8 teaspoon cream of tartar

Step-by-step Instructions

1. Heat your oven to 300°F (150°C). Line a 9×13 baking pan with parchment paper, letting it hang over the sides.
2. In a large bowl, whip the 6 egg whites with the salt and cream of tartar on medium-high speed for 3 to 4 minutes, until stiff peaks form and the meringue is glossy and holds its shape.
3. In another bowl, beat the 6 egg yolks with the softened cream cheese, sugar, and vanilla extract on medium speed for 2 to 3 minutes, until smooth and pale.
4. Fold half of the yolk mixture into the whipped whites using a rubber spatula, gently scraping from the bottom and rotating the bowl until no white streaks remain.
5. Fold in the remaining yolk mixture the same way, being careful not to overwork the batter.
6. Pour the batter into the prepared pan and spread it gently to the edges with a spatula.
7. Bake at 300°F (150°C) for 25 to 30 minutes, until the top is light golden and the bread springs back when you poke it gently with your finger.
8. Remove the pan from the oven and let the bread cool completely in the pan on a wire rack, about 1 hour, before slicing.
9. Use a serrated knife and a gentle sawing motion to cut the bread into 8 pieces.