Description:
Cloud Cake is a light, fluffy, and airy dessert that feels like biting into a soft cloud. It combines the sweetness of a cake with the delicate texture of a meringue, making it a perfect treat for any occasion. This cake is often made with whipped egg whites, making it both light and incredibly delicious.
Whether served as a snack, for a party, or as a sweet treat after a meal, Cloud Cake is sure to impress with its melt-in-your-mouth texture.
Ingredients:
1 ½ cups (180g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
5 large eggs (separate yolks and whites)
1 cup (200g) granulated sugar
1 teaspoon vanilla extract
½ cup (120ml) milk
½ cup (120ml) vegetable oil
1/2 teaspoon cream of tartar
Powdered sugar for dusting (optional)
Instructions:
Preheat the oven to 350°F (175°C).
Grease and line a 9-inch round cake pan with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Prepare egg yolk mixture: In a large mixing bowl, beat the egg yolks with half of the granulated sugar (1/2 cup) until pale and fluffy.
Add in the vanilla extract, milk, and vegetable oil.
Beat until well combined.
Add dry ingredients: Gradually fold the flour mixture into the egg yolk mixture, stirring until smooth.
Whip egg whites: In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form.
Slowly add the remaining sugar (1/2 cup) and continue to beat until stiff peaks form.
Fold in the egg whites: Gently fold the whipped egg whites into the batter, being careful not to deflate them.
This will help keep the cake light and airy.
Bake: Pour the batter into the prepared cake pan.
Bake in the preheated oven for 30-35 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Dust with powdered sugar if desired.
Tips:
Be sure to beat the egg whites until stiff peaks form.
This step is crucial for achieving the light, fluffy texture.
When folding the egg whites into the batter, use a gentle hand to avoid deflating the mixture.
If you don’t have cream of tartar, you can substitute it with lemon juice or vinegar, but the cake might not be as light.
For an extra touch of flavor, consider adding a small amount of almond extract or lemon zest to the batter.
Variations:
Chocolate Cloud Cake: Add ¼ cup of cocoa powder to the flour mixture to create a rich, chocolate version of the cloud cake.
Fruit Cloud Cake: Add fresh berries or diced fruit to the cake batter before baking for a fruity twist.
Lemon Cloud Cake: Add a teaspoon of lemon zest to the egg yolk mixture for a refreshing citrus flavor.
Coconut Cloud Cake: Add ½ cup of shredded coconut to the batter for a tropical variation.
Corrections:
If the cake falls or is too dense, it could be due to overmixing the batter or not folding the egg whites in gently enough.
Always fold, never stir, to keep the texture light.
Make sure the egg whites are whipped to stiff peaks before folding into the batter.
This ensures the cake rises properly.
Enjoy:
Now that you’ve made a delicious Cloud Cake, it’s time to enjoy! Whether you serve it as a light dessert after dinner or for a special occasion, its airy texture and delicate sweetness are sure to delight everyone.
Enjoy with a cup of tea or coffee, and share with friends and family for a truly enjoyable experience!