Cloud Cake Recipe
Who doesn't love a light, fluffy cake that melts in your mouth? Today, I'm excited to share with you the secrets of making the perfect cloud cake right in your own kitchen!
Equipment
- 8-inch tube or angel food cake pan (ungreased)
- Electric mixer or stand mixer
- Mixing Bowls
- Sifter
- Rubber spatula
- Cooling Rack
Ingredients
- 1 ¼ cups cake flour sifted
- 1 ¾ cups granulated sugar divided
- ½ teaspoon salt
- 1 ½ cups egg whites about 10 large
- 1 ½ teaspoons cream of tartar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract optional
Instructions
- Preheat oven to 325°F (163°C). Do not grease the cake pan.
- Sift cake flour with 3/4 cup of the sugar and salt. Set aside.
- In a large bowl, beat egg whites until foamy.
- Add cream of tartar and beat until soft peaks form.
- Gradually add remaining sugar while beating until stiff peaks form.
- Fold in vanilla and optional almond extract.
- Gently fold in flour mixture in batches.
- Spoon batter into an ungreased 8-inch tube pan. Smooth the top.
- Bake for 25 minutes or until golden brown and springy to touch.
- Invert pan to cool upside down for 2 hours.
- Loosen edges and remove from pan. Frost or dust with powdered sugar as desired.
Notes
Nutrition Facts (Per Serving):
- Calories: 290 Kcal
- Fat: 0.5g
- Carbohydrates: 64g
- Sugar: 42g
- Protein: 5g
- Fiber: 0.5g