Cloud Cake
The texture of this extraordinarily light and fluffy Cloud Cake is like cotton, and it almost melts in your mouth. It produces a delightfully light and distinctive dessert or sweet snack with its gently golden top and snow-white inside sliced neatly.
Ingredients
- 4 large egg whites
- 2 tbsp granulated sugar (or sweetener of choice)
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Optional: A few drops of lemon juice or cream of tartar (to help stabilize the egg whites)
Instructions
- Preheat and Prepare: Line a baking sheet with parchment paper and preheat your oven to 300°F (150°C).
- whisk the Egg Whites: Use an electric mixer to whisk the egg whites in a dry, clean glass or metal bowl until they begin to bubble.
- Add Stabilizer and Sugar: While whipping, add the lemon juice (or cream of tartar) and then gradually add the granulated sugar a small amount at a time.
- Stiff Peaks: Whip until glossy, stiff peaks that maintain their shape when the beaters are raised are formed.
- Fold in Additives: Using a spatula, carefully fold in the cornstarch and vanilla extract without deflating the puffy meringue mixture.
- Shape the Cake: Pile the mixture onto the prepared baking sheet, shaping it into a smooth, dome-like mound or cake shape.
- Bake: Bake for about 25 to 30 minutes, or until the surface is lightly golden brown and set.
- Cool and Serve: Allow it to cool slightly before slicing into wedges and serving.