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This healthy cake is light, airy and melts in your mouth. It's like eating a cloud. It's a low calorie dessert that is just 2 ingredients. It's easy to make and doesn't require baking. It also doesn't need any flour, eggs, butter, oil or added sugar. It's a fun and unique cake to try. This isn't your typical cake but it does look.
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Grease and line the interior of an 8 inch round springform cake pan with parchment paper. Separate the egg whites and yolks for four of the eggs. Add egg whites to a clean mixing bowl and set aside. Add egg yolks, remaining 2 eggs and sugar to a small mixing bowl.
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Whisk to combine. Place 4 large egg whites in a large bowl and use an electric hand mixer to beat on medium speed until foamy. With the mixer running, gradually beat in the remaining 1 cup granulated sugar. Continue to beat on medium-high speed until soft peaks form, about 8 minutes.
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Step 3: Pour and set. Pour the whipped mixture into a 7-by-11-inch glass pan. Smooth the top with a spatula and place the cloud cake in the fridge to set for at least two hours. Once set, enjoy the cake on its own or slice and top with whipped cream and strawberries.
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Bake 1 hour, then turn off oven and prop open door. Let cool 1 hour. Transfer pan to a wire rack; let cool completely. Cream: In a bowl, whisk together sugar, flour, and salt. In a saucepan, combine buttermilk, yolks, and vanilla pod and seeds; place over medium heat. Gradually whisk in sugar mixture.
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Directions. Step 1 Preheat oven to 350°F with the rack in the middle position. Line the bottom of a 9-inch springform pan with parchment paper. Butter and sugar the sides of the pan. Step 2 Place chocolate in a heatproof bowl and set over a pot of gently simmering water (the bowl shouldn't touch the water).
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Using a whisk attachment, on low speed, whisk together the egg whites and water until foamy. Add the salt, cream of tartar, and vanilla. Beat on medium speed until soft peaks form. Increase the speed to medium-high and sprinkle in the remaining 1/2 cup of sugar, 1 tablespoon at a time.
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Step 4 Fit pastry bag with 1/2-inch round tip. Spoon in 1 cup frosting; set aside for clouds. Transfer 21/2 cups frosting to medium bowl, then tint light blue with food coloring. Keep remaining.
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Add in the strawberry essence and mix well. Reduce oven to 225ºF (100ºC) and divide the whipped meringue into 6 bowls. Add drops of Food Colour Gel to 4 bowls to reach desired red shades and leave 2 bowls white. Prepare the 5 parchment paper with 7-8″ (18-20 cm) diameter circles traced onto a paper.
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Beat egg whites: In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
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Apply cooking spray to a baking sheet before caramelizing. Combine the sugar and corn syrup in a bowl that can withstand microwaves. For 3 minutes on high in the microwave; whisk after each minute. Stir once more, then microwave for an additional 15 seconds or until golden and caramelized.
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Add 1/4 cup of sugar to the mixture and mix until it starts to turn a pale yellow. Slowly add the cooled melted chocolate to the egg mixture while using the mixture so that the eggs do not curdle. To the chocolate egg yolk mixture, add the rum, vanilla extract, instant espresso and a pinch of salt. Mix thoroughly.
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Be careful to not let the mixture get too hot or boil. Remove bowl from stove and let it sit for about 10-15 minutes to cool to room temperature. Pour puree mixture into the bowl of a stand mixer. Using the wire whisk attachment, beat on highest speed for about 13-15 minutes.
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Adjust the oven rack to the lower third of the oven and pre-heat oven to 350˚ F. Spray the bottom only of a 9-inch round spring form pan with non-stick baking spray. Set aside. Melt the butter and chocolate in a double boiler on the stovetop over medium low heat. Stir often until shiny and smooth.
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Melt the chocolate and butter in a microwave safe bowl until everything is melted and glossy. Set aside for now. In a stand mixer, add the 2 eggs, 4 egg yolks, vanilla extract and the brown sugar. Whisk for about 3-4 minutes in a medium high speed. The result should be a very pale yellow and fluffy consistency.
Playing with Flour A special birthday with chocolate cloud cake
Directions. To make the cake, heat the oven to 350°F (175°C), with a rack in the center. Line the bottom of an 8-inch (20cm) springform pan with parchment paper. (Do not butter the pan and parchment.) Melt the chocolate in a heatproof bowl set over but not touching gently simmering water in a saucepan.
