Cloud Cake #2 Recipe
Make Cloud Cake #2 Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Layers
Cloud Meringue Frosting
Optional Finishes
Method
Cake Layers
- 1
Prep
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. Lightly grease and flour the sides.
- 2
Dry Ingredients
In a medium bowl whisk together 2 cups flour, 2 tsp baking powder and 1 tsp salt until evenly combined. Set aside.
- 3
Cream Butter and Sugar
In a large bowl or stand mixer fitted with the paddle attachment, beat 1 stick softened unsalted butter and 1 cup granulated sugar on medium speed until pale and fluffy, about 3–4 minutes.
- 4
Add Eggs and Vanilla
Add the 3 large eggs one at a time, beating briefly after each addition until incorporated. Scrape the bowl, then add 2 tsp vanilla and mix until combined.
- 5
- 6
Bake
Divide the batter evenly between the two prepared pans (about 2 cups batter per pan). Smooth the tops. Bake in the center of the oven for 22–28 minutes or until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
- 7
Cool
Let cakes cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto the rack, remove parchment, and cool completely (about 1 hour) before frosting.
Cloud Meringue Frosting
- 8
Prepare Equipment and Ingredients
Ensure the mixing bowl and whisk attachment are completely clean and free of grease. Have a candy or instant-read thermometer on hand if possible. Place a large heatproof bowl over a pot of simmering water to create a double boiler if using the classic Swiss meringue method.
- 9
Whisk Egg Whites and Sugar (Swiss Meringue Method)
Combine 1.5 cups granulated sugar, 5 large egg whites, 1 tsp cream of tartar and a pinch of salt in the heatproof bowl. Whisk constantly over simmering water until the sugar is dissolved and mixture reaches 160°F (70°C) on a thermometer, and the mixture feels warm and smooth between your fingers (about 3–4 minutes).
- 10
- 11
Stabilize and Taste
Check that the meringue is glossy and holds firm peaks. If it seems loose, continue whipping a minute more. Taste and adjust vanilla or add a pinch more salt if desired.
- 12
Assembly and Finishing
- 13
Level and Layer
If needed, level the cooled cake layers with a serrated knife so they are even. Place one layer on a cake plate or turntable.
- 14
Fill
Pipe or spread a thin layer of meringue frosting onto the first cake layer to act as a crumb coat (about 1/2 cup). Chill 10 minutes to set the crumb coat if desired.
- 15
Finish Frosting
Pile the remaining meringue onto the top layer and spread outward toward the edges, then down the sides to fully cover the cake. For a cloud-like look, use a spatula to create soft peaks and swoops in the meringue surface.
- 16
Torching (Optional)
For a toasted cloud effect, gently brown the meringue surface with a kitchen blowtorch in quick sweeping motions until golden in spots. Keep the torch moving to avoid burning.
- 17
Garnish
Decorate the top and sides with fresh berries and edible flowers as desired. Lightly dust with 1 tbsp confectioners' sugar just before serving for a soft, sky-like finish.
- 18
Serve
Slice with a hot, dry knife for clean cuts. Serve within 6 hours at room temperature or store refrigerated for up to 24 hours (bring to room temperature before serving for best texture).