DIY Cloud Cake Handmade Charlotte
Servings: 8 slices. Prep Time: 10 minutes. Cook Time: 45 minutes. Total Time: 55 minutes. Course: Dessert. Cuisine: American, Portuguese. This honey cloud cake is airy, light and fluffy and tastes like you are eating a cloud. It is just 2 ingredients and doesn't require any flour, butter or oil. 4.46 from 11 votes.
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Add the vanilla yogurt and blend again. Step 2. Pour the cake batter into a pan (22 cm/9 inch) lined with parchment paper. Step 3. Place the halved strawberries on top of the batter, cut side down. Step 4. Bake at 180°C/360°F for 40 minutes. Dust with powdered sugar. Remove from the cake pan and serve.
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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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To make the cake: Beat the butter, sugar, and oil until the mixture lightens in color and texture, 2 to 3 minutes at medium speed. Beat in the baking powder, salt, cake enhancer, and vanilla extract. Add the egg whites and the whole egg, beating until the mixture is fluffy. Scrape the bottom and sides of the bowl.
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Flecked with vanilla bean, this lightly sweet cake is the perfect end note to an indulgent meal. Finish each serving with a light dusting of powdered sugar, a dollop of whipped cream, and fresh seasonal fruit—or toast slices on the stovetop for an incredible French toast the next morning. Like a soufflé or angel food cake, egg whites are.
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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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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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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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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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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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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.
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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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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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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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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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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.
