The Cloud Cake is a heavenly dessert that lives up to its name with its light, fluffy texture and dreamy taste. This cake is a perfect blend of subtle sweetness and a melt-in-your-mouth feel, making it a favorite for special occasions or as a delightful treat to enjoy any day. Its unique texture comes from carefully whipped egg whites, combined with a perfectly balanced batter, creating an irresistible cloud-like experience. Whether you’re a seasoned baker or a beginner, this recipe will guide you through crafting this elegant masterpiece with ease.
Ingredients:
- 1 cup (125g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 6 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 cup (50g) powdered sugar, sifted
- 1/2 cup (120ml) whole milk
- 1/4 cup (60g) unsalted butter, melted and cooled
- Zest of 1 lemon (optional, for a citrusy touch)
Instructions:
- Prepare Your Tools: Preheat your oven to 325°F (165°C) and lightly grease a 9-inch round cake pan. Line the bottom with parchment paper to ensure easy release.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, and salt. Set aside for later use.
- Whip Egg Whites: In a clean, grease-free bowl, combine the egg whites and cream of tartar. Using an electric mixer, whip the egg whites on medium speed until soft peaks form. Gradually add the powdered sugar while continuing to whip until stiff, glossy peaks develop. This step is crucial for the airy texture of the cake.
- Incorporate Wet Ingredients: In a separate bowl, mix the milk, melted butter, and vanilla extract. If using lemon zest, add it at this stage for a subtle citrus aroma.
- Combine Dry and Wet Mixtures: Gently fold the dry ingredients into the wet mixture, ensuring there are no lumps. Take care not to overmix, as this can deflate the batter.
- Add Egg Whites: Gradually fold the whipped egg whites into the batter in three batches. Use a spatula and a gentle folding motion to preserve the airiness of the batter.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Tap the pan gently on the countertop to remove any large air bubbles. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges to loosen it, then transfer the cake to a wire rack to cool completely.
- Serve and Enjoy: Dust the cooled cake with powdered sugar or serve with a dollop of whipped cream and fresh berries for an elegant touch.
This Cloud Cake is not just a treat for the palate but also a visual delight. Its light, airy structure and subtle flavor make it an exceptional dessert for any occasion. Perfect as a stand-alone cake or paired with toppings of your choice, this recipe promises a cloud-like experience in every bite.