Who can resist something called “Cloud Cake”?
Certainly not me.
Best yet, this recipe is ideal whenever you find yourself with extra egg whites on hand.
That’s because the batter gets its lift from four egg whites. And it gets its pale khaki color from the fact that it uses light brown sugar, not white granulated
And the texture? Not as delicate as angel food cake. Maybe a touch firmer than chiffon cake. But definitely soft, fluffy, and downy like a dream.
This easy recipe is from “Loaf Tin Bakes” (Hamlyn), of which I received a review copy.
It was written by Flavie Millet-Joannan, creator of the blog, Il Etait Un Gateau (Once Upon A Cake).
Admittedly, loaf cakes are among my favorite cakes to bake because they are usually no-brainers that don’t require any heavy-lifting to satisfy.
Millet-Joannan’s book features more than 50 recipes, with everything from “Rum and Vanilla” and “Sicilian Pistachio” to “Casablanca Tea” and “Mulled Wine Cake.” Some of the loaf recipes even sport a tunnel of filling within, for which you’ll need a special type of pan with a tube insert. Have one of those, then you can make her “Hazelnut Coffee Cake” with center of hazelnut praline ganache and her “Creme Brulee” one with a center of vanilla mousseline cream.
Her recipes do call for an 8-by-3 1/4-by-3 1/4-inch loaf pan (or 20-by-8-by8-centimeter). My smallest loaf pan is 8-by-4 1/2-by-2 3/4-inch, which is what I used. It worked fine, even baking in the same amount of time, though, ended up a more squat.
Her recipe also gives the measurements in grams and ounces. Where I could, I added cup measurements in the recipe below, for those who don’t have a kitchen scale.
For the “Cloud Cake,” melt butter with seeds of one vanilla bean or grated lemon zest. I used 1 teaspoon of vanilla paste and the lemon zest. Then, whisk the egg whites and light brown sugar until glossy (in between soft and stiff-peak stage, which will take about 4 minutes with a stand mixer on high speed).
Fold the flour into the egg whites, followed by the melted butter. Transfer the batter to a loaf pan that’s been greased and dusted with sugar. Smooth the top. then slide it into the oven. Let the cake cool in the pan for about 10 minutes, then invert onto a rack. Turn the cake right side up again and allow to cool completely.
It’s a very plain looking cake, so I dusted a little powdered sugar on top. But you don’t have to. You could also serve slices with some softly whipped cream or macerated berries. The cake may be soft, but it’s firm enough that you can cut off a slice and just eat it out of hand.
The dusting of sugar in the pan gives the exterior of the cake a wonderful light, crispy coating. The brown sugar in the batter gives this cake an amazing light taste of caramel or toffee.
It’s wonderful for breakfast or brunch, afternoon tea or coffee break, or for a fuss-free dessert.
This may not be the world’s fanciest cake. But it’s a cake that goes above and beyond expectations with its sweet simplicity.
Cloud Cake
(Serves 6 to 8)
75 grams (3 ounces) butter, plus extra for greasing the tin
1 vanilla pod, split lengthways and seeds scraped out, or 1/2 tonka bean, grated or 1 teaspoon of vanilla paste or finely grated zest of 1 lemon
4 egg whites
165 grams (5 1/2 ounces; 1 cup packed) light brown sugar, plus extra for dusting the tin
115 grams (3 3/4 ounces or 1/2 cup plus 1/3 cup) all-purpose flour, sifted
Preheat the oven to 350°F (180°C or Gas Mark 4).
Melt the butter along with the vanilla seeds, grated tonka bean or vanilla paste or lemon zest. Leave it to cool.
In a spotlessly clean bowl, whisk the egg whites with the sugar until you have a smooth, shiny meringue. (If using a stand mixer with the whisk attachment on high speed, it should take about 4 minutes.)
Using a spatula, carefully fold the sifted flour into the meringue, followed by the cooled melted butter.
Butter your loaf tin (8-by-3 1/4-by-3 1/4-inch or 8-by-4 1/2-by-2 3/4-inch one) and dust it with sugar. Transfer the batter to the tin, then bake the cake for 25 minutes.
When the cake comes out of the oven, leave it to cool for a few minutes (about 10) before turning it out onto a wire rack to cool completely.
Adapted from “Loaf Tin Bakes” by Flavie Millet-Joannon
More Delicious Recipes to Use Up Egg Whites: Brown Sugar Angel-Food Cake by Martha Stewart
