The last time I made this cake (before this weekend) was over 25 years ago…but the memory of it still lives on to this day! It is down to the unique texture of this cake, hence the name….light as a fluffy cloud, upon which you might imagine angels may feast!
I served it with some yoghurt and berries, which kept the feel of it quite light. It would suit being served with something citrussy, like a lemon curd cream or yoghurt as, although it is a fat-free cake, it is quite sweet, and a bit of sharpness would cut through that nicely.
Ingredients: for 6-8 portions
1 loaf tin – I used a silicone one 24 cm x 10 cm which is non stick. This cake has to be baked in a mould that it will come out of easily without greasing, as any fat may cause the cake to collapse.
- 175 g sifted caster sugar
- 65 g sifted plain flour
- 6 egg whites at room temperature
- a pinch of salt
- 3/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Some icing sugar to dust with
- Optional: yoghurt and berries to serve with
1. Preheat the oven to 160 C.
2. Using an electric whisk, beat the egg whites and cream of tartar in a large bowl until foamy, before adding in 100 g sifted caster sugar. Whip to soft white peaks (not stiff peaks) – do not over beat or the cake may collapse in the oven! Briefly beat in the vanilla extract. Using a large spoon, very gradually and gently fold in the rest of the sifted caster sugar and flour, taking care to keep as much volume as possible in the mix.
3. Spread the mix in the (ungreased) cake mould and bake on the middle shelf for 40-45 minutes until an inserted toothpick comes out clean.
4. Remove from the oven and leave to cool completely before unmoulding. I like the silicone mould personally as you can just peel it off. Be very gentle with the cake as it has a very soft texture.
5. Sprinkle with some sifted icing sugar and serve with a dollop of yoghurt and some fresh berries. Enjoy 🙂
Hope you enjoy making this! Leave me a comment if you give it a try. Thank you for reading 🙂