Cloud Cake

The name “Cloud Cake” alone evokes a sense of ethereal delight. It promises a dessert that is light, airy, and seemingly floating on a cloud of flavor. But what exactly is it? In the world of baking, this enchanting name can refer to two distinct, yet equally magical, creations.

Perhaps you’re dreaming of a classic, fluffy chiffon cake—a dessert so light and tender it practically dissolves on your tongue. Or maybe you’re searching for the modern, low-carb “cloud bread” that has taken the health-conscious world by storm, a grain-free marvel with a texture reminiscent of a soft, airy roll.

Whichever cloud you’re trying to reach, you’ve come to the right place. This ultimate guide will walk you through both incredible recipes. We’ll explore the classic, delicate cake perfect for celebrations, and the simple, high-protein bread ideal for a keto lifestyle. Get ready to bake something truly spectacular.

Part 1: The Classic Fluffy Cloud Cake (Chiffon-Style)

This is the cake of patisserie dreams. With a crust that is slightly crisp and a crumb that is incredibly moist and airy, it’s the pinnacle of light and fluffy cakes. Unlike butter cakes, it uses oil for moisture, and its rise comes from whipped egg whites, similar to an angel food cake, but richer thanks to the egg yolks.

Why You’ll Love This Classic Cloud Cake

· Ethereal Texture: The combination of oil and whipped meringue creates a cake that is unbelievably soft, moist, and light.
· Incredibly Versatile: This is the perfect base for layer cakes, strawberry shortcakes, or simply served with a dusting of powdered sugar and fresh berries.
· Less Dense than Pound Cake: If you find butter cakes too heavy, this is your perfect alternative.
· Impressive yet Approachable: While it requires some technique, it’s a rewarding bake that will wow your guests.

Ingredients for the Classic Cloud Cake

Dry Ingredients:

· 1 ½ cups (180g) cake flour, sifted
· 1 ½ cups (300g) granulated sugar, divided
· 1 tbsp baking powder
· ½ tsp salt

Wet Ingredients:

· 6 large eggs, separated (yolks and whites)
· ½ cup (120ml) neutral oil (vegetable, canola, or grapeseed)
· ½ cup (120ml) cold water
· 2 tsp vanilla extract
· ½ tsp cream of tartar (or 1 tsp lemon juice) – stabilizes the egg whites

Step-by-Step Instructions for the Classic Cake

Step 1: Preheat and Prepare
Preheat your oven to325°F (160°C). You will need an ungreased 10-inch tube pan (angel food cake pan). Do not grease the pan! The cake needs to cling to the sides to rise properly.

Step 2: Combine Dry Ingredients
In a large bowl,whisk together the sifted cake flour, 1 cup of the sugar, baking powder, and salt.

Step 3: Create the Yolk Batter
In a separate bowl,whisk the egg yolks, oil, cold water, and vanilla extract until smooth. Add this to the dry ingredients and whisk until you have a smooth, thick batter.

Step 4: Whip the Meringue (The Key Step!)
In a spotlessly clean,grease-free bowl, whip the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining ½ cup of sugar, about a tablespoon at a time, while whipping on high speed. Continue until you have stiff, glossy peaks.

Step 5: Fold Gently
Using a large rubber spatula,gently fold about one-third of the meringue into the yolk batter to lighten it. Then, carefully fold in the remaining meringue until just combined. Be gentle to not deflate the air bubbles.

Step 6: Bake and Cool Upside Down
Pour the batter into the ungreased tube pan.Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
This is crucial:Immediately invert the pan onto its legs or over a bottle neck. Let it cool completely upside down for 2-3 hours. This prevents the cake from collapsing.

Step 7: Release the Cake
Run a thin knife or offset spatula around the edges of the pan and the center tube to release the cake.

Part 2: The Modern Low-Carb Cloud Bread (Keto Cloud Cake)

This is the internet sensation! Also known as “Oopsie Bread” or Keto Cloud Bread, this is a grain-free, sugar-free, and low-carb bread alternative. Made with just three core ingredients—eggs, cream cheese, and cream of tartar—it has a soft, chewy, and cloud-like texture. It’s perfect for sandwiches, burgers, or as a side.

Why You’ll Love This Keto Cloud Cake

· 3-Ingredient Wonder: Eggs, cream cheese, cream of tartar. It doesn’t get simpler.
· Keto & Low-Carb Friendly: With only 1-2g net carbs per piece, it’s a staple keto recipe.
· Gluten-Free & Grain-Free: A fantastic alternative for those with dietary restrictions.
· Quick to Make: From bowl to oven in under 10 minutes.

Ingredients for Low-Carb Cloud Bread

· 3 large eggs, separated
· 3 tbsp full-fat cream cheese, softened
· ¼ tsp cream of tartar
· Pinch of salt (optional)
· Optional add-ins: Everything Bagel Seasoning, garlic powder, dried herbs.

Step-by-Step Instructions for Cloud Bread

Step 1: Preheat and Prepare
Preheat your oven to300°F (150°C). Line a large baking sheet with parchment paper.

Step 2: Whip the Egg Whites
In a clean,grease-free bowl, whip the egg whites and cream of tartar on high speed until stiff, glossy peaks form.

Step 3: Blend the Yolk Mixture
In a separate bowl,whisk the egg yolks, softened cream cheese, and salt until completely smooth and creamy.

Step 4: Fold Together
Gently fold the whipped egg whites into the yolk mixture.Be careful not to deflate the whites; a few streaks are okay.

Step 5: Shape and Bake
Spoon the mixture into 6 even rounds on the prepared baking sheet,smoothing the tops gently. Bake for 25-30 minutes, until golden and firm.
Let them cool on the sheet—they will deflate slightly and become more bread-like as they cool.

Expert Tips & Troubleshooting for Both Recipes

For the Classic Cake:

· No Tube Pan? A 9×13 inch pan can work, but the texture and rise will be different. Grease and flour the pan.
· Weeping or Dense Cake? This is usually due to under-whipped meringue or over-mixing when folding.
· Flavor Variations: Add citrus zest (lemon or orange) to the batter, or a teaspoon of almond extract.

For the Cloud Bread:

· Soggy Center? You may need to bake them longer. They should be dry to the touch.
· Cheesy Flavor? The cream cheese flavor mellows significantly after cooling.
· Make it Sweet: Add a packet of stevia or a dash of vanilla extract to the yolk mixture for a sweet version.

Frequently Asked Questions (FAQ)

Q: Can I make the classic cloud cake gluten-free?
A:Yes! Substitute the cake flour with a 1:1 gluten-free baking blend. The texture may be slightly denser.

Q: Why did my cloud bread collapse?
A:This is usually due to under-whipped egg whites or opening the oven door too early during baking.

Q: How do I store these?
A:

· Classic Cake: Store in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days.
· Cloud Bread: Store in an airtight container or bag in the fridge for up to 5 days. It can become moist, so toasting is recommended before eating.

Q: Can I freeze cloud bread?
A:Absolutely! Both the classic cake and the cloud bread freeze beautifully for up to 3 months. Thaw at room temperature.

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No matter which path you choose, you’re in for a delightful baking experience. The classic Cloud Cake offers a taste of patisserie heaven, while the modern Cloud Bread provides a clever and healthy alternative. So, preheat your oven and get ready to taste the clouds!

Have you tried one of these recipes? Which “cloud” are you baking today? Share your results and questions in the comments below!

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