Cloud Cake is a light, airy, and delicious dessert that feels like a sweet, fluffy dream! With a delicate texture, it’s like eating a cloud—soft, sweet, and melt-in-your-mouth good. Often made with whipped cream, meringue, and a touch of fruit or flavoring, this cake can be a showstopper for any occasion. Here’s how you can make it:
Cloud Cake
Ingredients:
For the Cake:
- 4 large eggs, separated
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 tsp cream of tartar (optional, for stability)
- Pinch of salt
For the Cloud Layer:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Optional Toppings:
- Fresh berries (like strawberries, raspberries, or blueberries)
- Shaved chocolate or chocolate curls
- Mint leaves for garnish
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment paper).
2. Prepare the Cake:
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Separate the Eggs: In one bowl, separate the egg whites and egg yolks. Be careful not to get any yolk in the whites as that can affect their ability to whip.
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Whip Egg Whites: In a large bowl, beat the egg whites with a pinch of salt and the cream of tartar (if using) until soft peaks form. Gradually add 1/2 cup of sugar and continue to beat until stiff peaks form. This should take about 3-5 minutes.
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Mix Egg Yolks: In another bowl, beat the egg yolks with the remaining 1/2 cup of sugar and vanilla extract until light and pale, about 2 minutes.
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Fold in Flour: Gently fold the flour into the egg yolk mixture until just combined. Be careful not to deflate the egg whites.
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Combine Egg Yolks and Whites: Gradually fold the whipped egg whites into the egg yolk mixture. Do this gently to keep as much air in the batter as possible. The batter should be light and fluffy.
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Bake the Cake: Pour the batter into the prepared cake pan and spread it out evenly. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
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Cool: Allow the cake to cool in the pan for about 10 minutes, then remove from the pan and cool completely on a wire rack.
3. Prepare the Cloud Layer:
- Whip the Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. You want it to be thick, but still a little billowy—don’t overwhip.
4. Assemble the Cake:
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Layer the Cloud Cream: Once the cake is completely cool, spread the whipped cloud cream generously on top of the cake. Use a spatula to create soft peaks in the cream to mimic the “cloud” effect.
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Decorate: Top with fresh berries, chocolate shavings, or mint leaves for added flavor and a pop of color.
5. Serve:
- Slice and serve immediately, or refrigerate until ready to serve. The cake is best eaten the same day, but it can be stored in the fridge for up to 2 days.
Tips:
- Add Flavor: You can infuse the cream with different flavors by adding a bit of lemon zest, cocoa powder, or even a few tablespoons of fruit puree to the whipped cream for a different twist.
- Berry Compote: If you want a more vibrant fruit topping, try making a berry compote by simmering berries with a little sugar until they break down into a syrupy consistency. Pour over the cake before serving.
- Gluten-Free: To make this cake gluten-free, you can substitute the flour with a gluten-free all-purpose flour blend.
- Make it a Layer Cake: For a fancier version, bake the cake in two pans, slice each cake in half, and layer them with whipped cream and fruit in between.
This Cloud Cake is perfect for those who love light and airy desserts. The fluffy cake with the rich, sweet cloud cream makes for an unforgettable treat that’s as beautiful as it is delicious!