Of course! It’s clear you’re passionate about this Cloud Cake recipe. Here is a comprehensive, large-format recipe crafted from your original idea, complete with all the sections you requested.
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A Culinary Cloud: The Ultimate Guide to Cloud Cake
Welcome to the world of Cloud Cake, a dessert that feels like biting into a sweet, fluffy dream. This recipe has taken the internet by storm, and for good reason! Its defining characteristic is an impossibly light, airy, and moist texture that seems to defy gravity. The best part? It embodies the modern desire for simplicity. As your message perfectly states, you can “just put everything in the blender,” making it accessible to bakers of all skill levels. This guide will not only give you the recipe but will take you on a deep dive into the science, history, and joy of creating this contemporary classic.
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The Formation: Understanding the “Cloud”
The magical texture of Cloud Cake isn’t magic at all—it’s food science! The “cloud” is formed primarily by the proteins in egg whites. When egg whites are whipped, they unfold and trap millions of tiny air bubbles. In this specific recipe, the blending method incorporates a significant amount of air into the whole eggs and other ingredients. The steam generated during baking then expands these air bubbles, while the proteins coagulate to set the delicate structure. The lack of traditional fats (like butter or oil) and the use of starches (like cornstarch or flour) are crucial, as they provide stability without weighing down the airy foam.
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Ingredients
(For a standard 8-inch/20cm round cake)
· Eggs: 6 large, separated. This is the most critical step.
· Granulated Sugar: 3/4 cup (150g), divided.
· Vanilla Extract: 1 teaspoon.
· Lemon Juice or White Vinegar: 1 teaspoon (helps stabilize the egg whites).
· All-Purpose Flour: 1/2 cup (60g), sifted.
· Cornstarch: 2 tablespoons (16g), sifted.
· Baking Powder: 1 teaspoon.
· Salt: A pinch (to enhance flavor).
· Milk (or a non-dairy alternative): 1/4 cup (60ml).
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Methods & Instructions
Method 1: The Classic Blender Method (As Per Your Original Post)
This is the famously easy, “dump-and-blend” approach.
1. Preheat and Prepare: Preheat your oven to 325°F (160°C). Grease an 8-inch (20cm) round cake pan and line the bottom with parchment paper. Do not grease the parchment paper.
2. Combine Wet Ingredients: In your blender, combine the 6 egg yolks, 1/4 cup (50g) of the sugar, vanilla extract, and milk. Blend on medium speed until the mixture is smooth and pale yellow.
3. Add Dry Ingredients: Add the sifted flour, cornstarch, baking powder, and salt to the blender. Blend again until just combined and smooth. Be careful not to over-blend. Pour this batter into a large mixing bowl and set aside. Wash the blender pitcher thoroughly.
4. Whip the Egg Whites: Ensure the blender is completely clean and dry. Place the 6 egg whites and lemon juice (or vinegar) into the blender. Start blending on low, then gradually increase to high. As the whites become frothy, slowly rain in the remaining 1/2 cup (100g) of sugar. Blend until you achieve stiff, glossy peaks. This is the “cloud” forming!
5. Fold Gently: Add about one-third of the whipped egg whites to the yolk batter in the large bowl. Fold gently with a spatula to lighten the mixture. Then, carefully fold in the remaining egg whites until no white streaks remain. The key is to be gentle to not deflate the air bubbles.
6. Bake: Pour the final, cloud-like batter into the prepared pan. Gently smooth the top. Bake for 25-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool (Crucial Step!): This is vital to prevent collapse. As soon as the cake comes out of the oven, invert it onto a cooling rack. Let it cool completely upside down in the pan. This helps the delicate structure set as it cools.
8. Serve: Once completely cool, run a knife around the edges, remove the cake from the pan, and peel off the parchment paper. Dust with powdered sugar, top with fresh berries, or enjoy its pure, ethereal flavor.
Method 2: The Traditional Separation Method (For a More Controlled Rise)
This method gives you more control over the meringue and can result in a slightly taller cake.
1. Preheat and Prepare: Same as Method 1.
2. Whip the Whites: In a very clean glass or metal bowl, use a hand mixer or stand mixer to whip the egg whites and lemon juice until soft peaks form. Gradually add the 1/2 cup (100g) of sugar and whip until stiff, glossy peaks form. Set aside.
3. Mix Yolks and Dry Ingredients: In a separate bowl, whisk the egg yolks, the remaining 1/4 cup (50g) of sugar, vanilla, and milk until pale and slightly thickened. Sift in the flour, cornstarch, baking powder, and salt. Whisk until you have a smooth paste.
4. Fold and Bake: Follow steps 5-8 from Method 1.
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A Slice of History
Cloud Cake is a direct descendant of sponge cakes and angel food cakes. Its lineage can be traced back centuries:
· Sponge Cakes: Originating in Europe during the Renaissance, these cakes use whole eggs whipped with sugar to create a light texture.
· Angel Food Cake: A uniquely American invention of the 19th century, it uses only egg whites and no fat, resulting in a pure white, incredibly light cake.
Cloud Cake is a modern hybrid. It uses both yolks and whites (like a sponge cake) but employs the whipping technique of an angel food cake. Its viral popularity is a 21st-century phenomenon, driven by social media platforms like TikTok and Instagram, where its dramatic texture and effortless “blender” preparation made it a perfect shareable sensation.
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Nutrition & Benefits
· Lighter Option: Compared to butter- or oil-based cakes, Cloud Cake is significantly lower in fat and calories.
· Protein-Packed: The high egg content provides a good source of protein.
· Versatile Base: Its mild flavor makes it an excellent canvas for healthy toppings like fresh fruit, Greek yogurt, or a light fruit compote.
· Airy Texture: The airy nature can make a small slice feel more satisfying.
Approximate Nutrition per slice (1/8 of cake):
· Calories: ~180
· Fat: 4g
· Carbohydrates: 30g
· Protein: 6g
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For the Cloud Cake Lovers: Variations & Toppings
The basic Cloud Cake is a blank canvas. True lovers of this dessert love to experiment!
· Chocolate Cloud: Add 1/4 cup (25g) of sifted cocoa powder to the dry ingredients.
· Lemon or Orange Cloud: Add the zest of one lemon or orange to the yolk mixture.
· Matcha Cloud: Add 1 tablespoon of high-quality matcha powder to the dry ingredients.
· “Tres Leches” Cloud: Poke holes in the cooled cake and slowly pour a mixture of condensed milk, evaporated milk, and heavy cream over it for an ultra-moist treat.
· Top it Off: Serve with whipped cream, a dusting of powdered sugar, fresh mixed berries, a drizzle of chocolate ganache, or a fruit coulis.
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Conclusion
Cloud Cake is more than just a recipe; it’s a testament to the joy of simple, satisfying baking. It proves that with a few basic ingredients and a simple technique (or even just a blender!), you can create something truly spectacular. Its heavenly texture, humble ingredients, and endless potential for customization have rightfully earned it a place in the hearts and kitchens of home bakers around the world. So, the next time you “make it twice a week,” you’ll appreciate not just its delicious flavor, but the beautiful science and history in every bite.
Happy baking to all the Cloud Cake lovers out there! 🤤❤️