Cloud Cake – recipeifrajob

Prep Time: 30 minutes
Bake Time: 35-40 minutes
Cooling Time: 1 hour (inverted, essential!)
Total Time: Approximately 2 hours 10 minutes
Intensity: Moderate. This recipe is all about technique. Whipping egg whites to the perfect stage and gently folding in the dry ingredients are the key skills. It’s not difficult, but it requires patience and a gentle hand.
Yield: One 10-inch cake (serves 12-16)

Make sure all ingredients are at room temperature for the best volume.

For the Cake:

For Serving (Optional but Recommended):

This is where the magic happens. Follow these steps carefully for a perfect Cloud Cake.

Preheat and Prepare: Position a rack in the center of your oven and preheat to 325°F (163°C). Do not grease your 10-inch tube pan. The batter needs to cling to the sides of the ungreased pan to climb to its full height.
Sift, Sift, Sift: In a medium bowl, sift together the cake flour, 3/4 cup (150g) of the sugar, and the salt. Sift it at least twice. This aerates the flour and ensures a lighter crumb. Set aside.

Start the Meringue: In the impeccably clean, grease-free bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and a hand mixer), add the egg whites. Beat on medium-low speed until they become foamy, like a bubble bath.
Add the Cream of Tartar: Once foamy, sprinkle in the cream of tartar. This stabilizes the egg whites and helps them achieve maximum volume.
Gradual Sugaring: Increase the speed to medium-high and start adding the remaining 3/4 cup (150g) of sugar, one tablespoon at a time. This slow addition is crucial for a stable meringue. Continue beating until the egg whites form stiff, glossy peaks. This means when you lift the whisk, the peaks stand straight up and don’t flop over. The mixture should look smooth and satiny, not dry or clumpy.
Flavor it: Beat in the vanilla and almond extracts (if using) just until combined.

Incorporate the Flour: This is the most critical step. Remove the bowl from the mixer. Sift about one-third of the flour mixture over the beaten egg whites.
Folding Technique: Using a large, flexible rubber spatula, gently fold the flour into the egg whites. Cut down through the center of the mixture, scrape along the bottom of the bowl, and bring the spatula up and over the top, turning the bowl as you go. The goal is to incorporate the flour without deflating the precious air bubbles you just created.
Repeat: Sift in half of the remaining flour mixture and fold again just until combined. Finally, sift in the last of the flour and fold gently until no streaks of flour remain. The batter will be light, airy, and billowy—just like a real cloud.

Transfer to Pan: Gently spoon the batter into your ungreased 10-inch tube pan. Use the spatula to spread it evenly. Run a long, thin knife or skewer gently through the batter to release any large air pockets.
Bake: Bake for 35-40 minutes, or until the top is golden brown, feels dry to the touch, and springs back when lightly pressed.
The Magic Inversion: This step is non-negotiable. As soon as you remove the cake from the oven, you must turn the pan upside down. If your pan has little feet on the rim, let it rest on those. If not, invert the pan over the neck of a wine bottle or a heatproof funnel. This prevents the delicate cake from collapsing under its own weight as it cools. Let it cool completely, upside down, for at least 1 hour.

Remove the Cake: Once the cake is completely cool, it’s time to release it. Run a long, thin, flexible knife or an offset spatula gently around the outer edge of the pan and the inner tube.
Unmold: Tap the pan firmly on the counter to help loosen the cake, then lift it out. If your pan has a removable bottom, use a knife to carefully separate the cake from the bottom base. Invert the cake onto a serving platter.
Serve: Slice with a serrated knife using a gentle sawing motion to avoid crushing the cake. Serve immediately with your choice of toppings, or store in an airtight container at room temperature for up to 3 days.

No Fat Allowed: Any trace of fat (like a speck of yolk) in your egg whites will prevent them from whipping properly. Separate your eggs carefully, and ensure your bowl and whisk are perfectly clean.
Room Temperature is Key: Room temperature egg whites whip to a much greater volume than cold ones. Separate your eggs while they’re cold (it’s easier), then let the whites sit out for 30 minutes before beating.
Don’t Overbake: The cake is done when it’s golden and springs back. Overbaking will dry it out.

Serving size: 1 slice (based on 16 slices)