Cloud Piece Cake Recipe
Make Cloud Piece Cake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Base
Cloud Meringue Topping
Finishing & Assembly
Method
Cake Base
- 1
Prepare oven and pan
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper; grease the paper as well.
- 2
Dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
- 3
Wet ingredients
In a large bowl, whisk the eggs and granulated sugar for about 1 minute to combine. Add the milk, melted cooled butter, and vanilla extract; whisk until smooth.
- 4
Combine batter
Add the dry ingredients to the wet in two additions, folding gently with a rubber spatula until just combined and no streaks of flour remain. Do not overmix to keep cake light.
- 5
- 6
Cloud Meringue Topping
- 7
Prepare egg whites
Ensure the mixing bowl and beaters are clean and completely dry. Bring egg whites to room temperature (about 20–30 minutes out of the fridge) — this helps them whip to greater volume.
- 8
Whip whites with cream of tartar
Place the egg whites and cream of tartar in the clean bowl. Using an electric mixer on medium speed, beat until foamy. Increase speed to medium-high and gradually add the superfine sugar, one tablespoon at a time, continuing to beat.
- 9
Beat to stiff peaks
Once all sugar is incorporated, continue beating until the meringue holds stiff, glossy peaks (when you lift the beater peaks should stand straight with slightly curving tips). Beat in the vanilla extract and optional lemon zest for brightness.
- 10
Top the cooled cake
Using a large spoon or offset spatula, mound the meringue onto the cooled cake to create a voluminous "cloud" — swirl and peak the surface to create soft billows. The meringue should fully cover the top and come slightly over the edge if desired for a dramatic look.
- 11
Brown the meringue
Option A - Oven: Increase oven temperature to 425°F (220°C). Return the cake to the oven for 3–5 minutes, watching closely, until the meringue develops light golden-brown tips. Option B - Torch: Use a handheld kitchen torch to carefully brown peaks and ridges until evenly toasted. Whichever method, watch closely to avoid burning.
Finishing & Assembly
- 12
Chill briefly
Allow the meringue-topped cake to sit at room temperature for 10 minutes after browning, then chill in the refrigerator for 20–30 minutes to let the meringue set slightly for cleaner slices.
- 13
Garnish and serve
Dust the surface lightly with powdered sugar, top with fresh berries and mint leaves if using. Slice with a warm, clean knife (wipe between cuts) to produce neat portions.