How do you make clouds for a cake?

To make a cloud cake , you whip egg whites to stiff peaks. This creates the light and airy texture that feels like a cloud. The egg whites form a meringue-like structure. Therefore, it’s essential to use the correct techniques.

What are the 5 main ingredients in cake?

Generally, the five main components for a standard cake are flour, sugar, eggs, butter or oil, and some sort of liquid such as milk or water. However, the cloud cake recipe has some differences in components. Specifically, it relies heavily on egg whites, sugar, flour, and flavorings.

How long do cloud cakes last?

Cloud cakes typically last for about two to three days at room temperature, when stored in an airtight container. Due to their high moisture content, it is best to eat them sooner. Refrigeration might alter the texture.

What is angel cake made of?

Angel cake is very similar to cloud cake and consists mostly of egg whites, sugar, and flour. Both cakes rely on the whipped whites to achieve a light and airy texture, however. Angel food cake uses cream of tartar while cloud cakes may use lemon juice.

Cloud Cake Recipe: Light & Airy Dessert

Description

A light and airy cloud cake that feels like eating a fluffy cloud. Perfect for celebrations or when you want a delicate dessert with subtle sweetness.

Ingredients

6 large eggs, separated
¾ cup granulated sugar (preferably caster sugar)
¼ cup cake flour, sifted
½ tsp cream of tartar or 1 tsp lemon juice
1 tsp vanilla extract (or almond/lemon extract)
Pinch of salt

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Instructions

Preheat oven to 300°F (150°C).
Separate eggs carefully; ensure no yolk gets into whites.
Whip egg whites with cream of tartar and salt until soft peaks form.
Gradually add sugar while whipping until stiff glossy peaks form.
Sift flour over the meringue and gently fold in with a spatula.
Fold in vanilla extract (or flavoring of choice).
Pour batter into an ungreased pan.
Bake for 25–30 minutes or until golden and firm.
Let cool completely (preferably upside down) before removing from pan.

Notes

Use room temperature egg whites for maximum volume.

Do not over-whip or the cake may collapse.

Do not grease the pan; the batter must cling to the sides.

Store in an airtight container at room temperature for 2–3 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American