This cake is incredibly light and airy, just like a cloud! It’s perfect for a light dessert or a special occasion.
Ingredients:
- 4 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting (optional)
Instructions:
- Preheat the oven: Preheat your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper. Do not grease the pan.
- Separate the eggs: Separate the egg whites and yolks into two bowls. Make sure no yolk gets into the whites.
- Whisk the egg yolks: In the bowl with the egg yolks, add 1/2 cup of the granulated sugar and whisk until pale and slightly thickened. Stir in the vanilla extract.
- Whisk the egg whites: In the bowl with the egg whites, add the cream of tartar and a pinch of salt. Beat with an electric mixer until soft peaks form. Gradually add the remaining 1/2 cup of sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Combine the wet and dry ingredients: In a separate bowl, whisk together the flour and cornstarch.
- Fold in the egg yolks: Gently fold the egg yolk mixture into the egg white mixture.
- Fold in the dry ingredients: Gradually fold the flour mixture into the egg mixture, being careful not to overmix.
- Bake the cake: Pour the batter into the prepared pan and gently smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool completely in the pan before releasing it from the springform pan.
- Dust and serve: Dust the cake with powdered sugar, if desired, and serve.
Enjoy your fluffy cloud cake!
Optional additions:
- Add lemon zest or almond extract for flavor.
- Top with whipped cream and fresh berries.
Tips for success:
- Use room temperature eggs for best results.
- Make sure your mixing bowl and beaters are clean and dry when whisking the egg whites.
- Don’t overmix the batter, as this will make the cake tough.
- Let the cake cool completely before removing it from the pan to prevent it from collapsing.