Description
Cloud Cake is a light, fluffy, and airy dessert that melts in your mouth. Often made with whipped egg whites and minimal flour, it’s perfect for a delicate and elegant treat.
Ingredients
Units
Scale
- 6 large egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup cake flour, sifted
- Powdered sugar, for dusting (optional)
- Fresh berries or whipped cream, for topping (optional)
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides.
- In a large bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold in vanilla extract.
- Sift cake flour over the meringue and fold it in gently until fully incorporated, being careful not to deflate the mixture.
- Spoon the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes or until lightly golden and a toothpick inserted in the center comes out clean.
- Turn off the oven and let the cake cool inside with the door slightly ajar for 10 minutes to prevent shrinking.
- Remove from oven and allow to cool completely before removing from the pan.
- Dust with powdered sugar and top with berries or whipped cream if desired.
Notes
- Use room-temperature egg whites for better volume.
- Do not overmix to keep the cake light and airy.
- Can be served chilled for a refreshing treat.
Nutrition
- Serving Size: 1 slice
- Calories: 90
- Sugar: 12g
- Sodium: 35mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg