Cloud Cake Recipe
Ingredients
- 6 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh berries
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat oven to 350°F and line a 9x13 inch pan with parchment paper.
- In a large bowl, beat egg yolks with 1/2 cup sugar until pale and thick.
- Sift flour and cornstarch together.
- Fold flour mixture into egg yolks until just combined.
- In another bowl, beat egg whites with cream of tartar until foamy.
- Gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
- Gently fold egg whites into egg yolk mixture in three additions.
- Pour batter into prepared pan and smooth the top.
- Bake for 25-30 minutes until golden and springy to touch.
- Cool completely in pan, then remove to wire rack.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks.
- Spread whipped cream over cooled cake and top with fresh berries.
- Dust with powdered sugar before serving.
Special Notes
This ethereal cloud cake recipe creates an incredibly light and airy dessert that lives up to its name. The combination of whipped egg whites and a delicate flour mixture creates a sponge-like texture that's both tender and substantial. The cake is perfect for those who prefer lighter desserts without heavy butter or oil. The fresh berries and whipped cream topping add sweetness and visual appeal. This cake is perfect for spring and summer gatherings when you want something refreshing and elegant. The cake can be made ahead and assembled just before serving for the best texture.