Cloud Cake Recipe
The cloud cake recipe offers a delightful baking experience with its simple method and elegant outcome.
Ingredients
- 4–6 large Eggs Whites separated from yolks
- 100–150 g Sugar Adjust based on taste and sweetness of variations
- 150 g Greek yoghurt Used in some lighter versions
- 200 g Dark chocolate For chocolate cloud cakes
- 2 tbsp Honey Used in 2-ingredient honey cloud cake
- 1 tsp Lemon zest/vanilla Adds fragrance and complexity
- 1/2 tsp Cream of tartar Stabilises egg whites
- 1 tbsp Cornflour Adds slight structure in flourless recipes
Instructions
- Preheat the oven to 160°C (fan 140°C) and line the base of a springform tin.
- Separate the eggs while cold. Allow them to come to room temperature.4–6 large Eggs
- Whip the egg whites until soft peaks form. Add a pinch of cream of tartar or a few drops of lemon juice to stabilise.100–150 g Sugar, 1 tsp Lemon zest/vanilla, 1/2 tsp Cream of tartar
- In a separate bowl, mix the yolks with sugar until pale and thick. Incorporate yoghurt, melted chocolate, or honey depending on your variation.150 g Greek yoghurt, 200 g Dark chocolate, 2 tbsp Honey, 1 tbsp Cornflour
- Fold the whites gently into the yolk mixture using a metal spoon or silicone spatula. Work in thirds to maintain volume.
- Pour the batter into the prepared tin and level the top.
- Bake for 25–40 minutes, depending on the variation. The centre should be just set and the top lightly browned or cracked.