The whipped cream cloud cake is a simple and fragrant dessert perfect for breakfast or a snack. Very easy to make, thanks to the whipped cream that adds air to the mixture, you will get a cake as soft as a cloud. One of my favorite cakes along with the super soft apple and almond cake, truly fantastic!
The ingredients you need are few and easily available, the preparation of the dessert is really simple and furthermore, it contains little fat but the process makes it extremely soft.
I flavored the cake with vanilla, lemon, and orange and it came out perfect both in consistency and taste. As I always say, the aromatic part of a dessert is very personal, so use the aromas you prefer, although in my opinion, vanilla should never be missing.
The eggs must be at room temperature otherwise they will not whip properly, while the cream must be very cold. These are the only precautions you need to take to make my whipped cream cloud cake. If you’d like, try it and send me your photos.
Also try the other soft cakes:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 293.46 (Kcal)
- Carbohydrates 37.03 (g) of which sugars 19.81 (g)
- Proteins 3.93 (g)
- Fat 15.28 (g) of which saturated 1.44 (g)of which unsaturated 3.48 (g)
- Fibers 0.45 (g)
- Sodium 15.49 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup potato starch
- 2 eggs (medium, at room temperature)
- 3/4 cup sugar
- 1 cup heavy whipping cream
- 1 packet baking powder
- 2 tbsps vegetable oil (or melted and cooled butter)
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated or other aromas to taste)
- 1 tsp orange zest (grated or other aromas to taste)
- 2 tsps butter
- 1 tbsp all-purpose flour
- as needed vanilla powdered sugar
Tools
- 1 Bowl large
- 2 Bowls
- 1 Electric whisk
- 1 Spatula
- 1 Cake pan springform, 9 inches in diameter
Procedure
Place the cold cream from the fridge in a bowl and whip it well, being careful not to churn it. Place it in the fridge while you prepare the mixture.
In a large bowl, beat the eggs with the sugar until they are light and frothy (they should triple in volume, this will take about 7/8 minutes); it is essential to use eggs at room temperature.Sift the flour with the potato starch and baking powder, then add them to the whipped eggs, mixing gently from top to bottom.
Add the citrus zest, vanilla, and vegetable oil, then add the whipped cream, incorporating it gently so as not to deflate it.
Grease and flour the mold, pour the mixture inside and level it.
Bake the cake in a preheated static oven at 350°F for about 40 minutes, do the toothpick test to check if it’s done, if necessary, extend the baking time by a few minutes.
Remove the cake from the oven and let it cool slightly before removing it from the mold, it is so soft that you risk breaking it.
The whipped cream cloud cake is ready, transfer it to a serving plate, dust it with powdered sugar and serve. It’s perfect for filling as well.
Tips
Storage
The whipped cream cake can be stored at room temperature for 3 days under a glass dome.
If you want to fill the cake, let it cool first at room temperature and then in the fridge, being very soft, if it’s not well chilled, you risk breaking it while cutting.
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