Instructions:
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Prepare the Dry Ingredients:
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Mix the Wet Ingredients:
- In a separate large bowl, whisk together the egg yolks, 1/2 cup of granulated sugar, milk, vegetable oil, and vanilla extract until smooth and well combined.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix; the batter should be smooth but not overworked.
Beat the Egg Whites:
- In another large bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining 1/2 cup of sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
Fold in Egg Whites:
- Gently fold the beaten egg whites into the batter in three parts, using a spatula. Be careful not to deflate the mixture; the goal is to maintain as much air as possible to ensure a light and fluffy cake.
Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Cool the Cake:
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges of the cake to loosen it, invert it onto a wire rack, and peel off the parchment paper. Allow the cake to cool completely.
Serve:
- Once cooled, dust the top of the cake with powdered sugar for a simple finish. Alternatively, top the cake with fresh berries, fruits, or a dollop of whipped cream for added flavor and presentation.
Tips for Making the Perfect Fluffy Cloud Cake
- Egg Whites: Beating the egg whites to stiff peaks and gently folding them into the batter is crucial for achieving the cake’s airy texture. Ensure no traces of yolk are in the whites, as even a small amount of fat can hinder the beating process.
- Baking: Avoid opening the oven door during baking, as sudden temperature changes can cause the cake to collapse. The cake is done when it springs back when lightly touched and has a light golden color.
- Serving: This cake pairs wonderfully with light toppings like fruit and whipped cream, which complement its delicate flavor and texture. It’s best enjoyed on the day it’s made, but it can also be stored in an airtight container for up to 2 days.
