☁️ Easy 4-Ingredient WW Cloud Cake
Serves: 12 slices
Light | Fluffy | Beginner-Friendly | Low Points
This airy, melt-in-your-mouth WW Cloud Cake is made with just four simple ingredients and comes together with minimal effort. It’s naturally low in points, beautifully fluffy, and perfect when you’re craving something sweet without the guilt. Think angel food cake vibes — but even simpler!
🛒 Ingredients
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6 large egg whites (room temperature works best)
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¾–1 cup granulated sugar substitute (Splenda or stevia blend)
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1 tsp vanilla extract
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½ tsp cream of tartar
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(Optional: 1–2 tbsp flour for slightly more structure — adds a small amount of points)
👩🍳 Super Simple Instructions
1️⃣ Preheat
Preheat oven to 325°F (160°C).
Use an ungreased 9-inch round cake pan or loaf pan (this helps the egg whites climb and stay fluffy).
2️⃣ Whip
Beat egg whites on medium speed until foamy.
Add cream of tartar.
Increase speed and beat until soft peaks form.
3️⃣ Sweeten
Slowly add sweetener, a little at a time, while continuing to beat.
Beat until stiff, glossy peaks form.
Gently mix in vanilla extract.
4️⃣ Bake
Spread mixture evenly into the pan.
Bake for 25–30 minutes, until lightly golden on top.
Cool completely before slicing (it firms up as it cools).
✔ That’s it!
🔢 WW Points (Estimated)
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1–2 Points per slice (1/12 of cake)
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Points mainly come from the optional flour if used.
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Without flour, it remains extremely low.
(Always calculate based on your specific sweetener and WW plan for accuracy.)
💡 Tips for Perfect Cloud Cake
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Make sure the bowl is completely clean and grease-free.
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Don’t overbeat — stop once stiff peaks form.
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Let it cool fully before removing to prevent collapse.
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For extra stability, add 1 tablespoon cornstarch or flour.
🍓 Serving Ideas (Low-Point Friendly)
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Top with fresh berries
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Add a dollop of light whipped topping
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Dust lightly with powdered sweetener
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Serve with sugar-free yogurt
❓ Q & A
Q: Why did my cake collapse?
A: It may have been underbaked, overmixed, or removed from the pan too soon. Cooling completely is key.
Q: Can I use liquid egg whites?
A: Yes, but fresh egg whites whip better and give more volume.
Q: Can I make it chocolate?
A: Yes! Fold in 1–2 tbsp unsweetened cocoa powder (note: this will add slight points).
Q: How should I store it?
A: Store covered at room temperature for 1 day or refrigerate up to 3 days.