I named this bicolored cloud cake because, besides being half cocoa and half vanilla flavored, it has a texture that immediately reminds me of a cloud, extremely soft and fluffy!
The uniqueness of its texture is mainly due to the fact that the recipe requires little flour and that the baking in the oven will be similar to steaming; to achieve this, simply pour a couple of glasses of water into the oven tray just before baking.
If I piqued your interest, just follow the simple steps I have detailed below, along with the COMPLETE VIDEO that will be very helpful for any doubts.
Before starting, I’ll also leave you with some other recipes of very soft cakes that might surely interest you:
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: servings for a 20 cm mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the BICOLORED CLOUD CAKE
- 2/3 cup all-purpose flour
- 2 tbsps unsweetened cocoa powder
- 4 medium eggs (at room temperature)
- 1/4 cup milk
- 1/4 cup vegetable oil (I use sunflower oil)
- 1 tsp baking powder (half a packet)
- 1 packet vanillin
- 1/3 cup sugar
- 1 pinch of salt
Tools for making the BICOLORED CLOUD CAKE
- Cake Pan springform 8 inches
- Electric Whisk
- 3 Bowls
Steps for the BICOLORED CLOUD CAKE
First, crack the eggs (at room temperature) and separate the yolks and whites into two different bowls.
Then take the bowl with the yolks, add a pinch of salt, milk, vegetable oil and mix well with a hand whisk, just enough time to blend all the ingredients well.
At this point, you can add the vanillin and the sifted flour.
Once you have a smooth, lump-free mixture, you can also add the sifted baking powder (half a packet, no more, please).
Once you have the mixture, pour half of it into another bowl. Then gradually add, sifting well, the unsweetened cocoa powder to one of the two parts in which you divided the mixture.
Mix well with a hand whisk and, if you notice that the mixture is becoming a bit too dense, add a splash of milk. This might happen if, for example, your eggs are smaller than the ones I used.
At this point, take the bowl with the egg whites and whip them until stiff with the electric whisk, also adding the sugar in two or three times, always continuing to whip. This way, you’ll get a meringue, glossy and fluffy.
Using gentle movements, using a hand whisk or spatula, add half the meringue to the cocoa mixture and the other half to the light mixture. At the end of these steps, the two mixtures should have about the same consistency.
Now cover the 20 cm springform pan with parchment paper and place it on the oven tray; first pour the light mixture, then the cocoa mixture and level well.
Pour a couple of glasses of water into the oven tray, to recreate a kind of steaming of your bicolored cloud cake.
Bake in preheated static oven at 350°F for about 40 minutes, checking the baking with a wooden stick, please do so.
Take it out of the oven and, before opening the springform pan, let it cool for about 15 minutes.
And here is your BICOLORED CLOUD CAKE, with a soft and fluffy texture. A real delight!
Storage and Variations
You can, of course, make the cloud cake entirely with cocoa or entirely light. If you choose to make it entirely cocoa, increase the amount of unsweetened cocoa powder from 2 tbsps to 4 tbsps.
If you like, you can add chocolate chips on top just before baking your cake.
The bicolored cloud cake keeps for a couple of days at room temperature covered on top with plastic wrap or aluminum foil.
FAQ (Questions and Answers)
Is it possible to make this cake gluten-free?
Yes, you can use cornstarch or a pre-made gluten-free flour mix in the same amount as the all-purpose flour you find in the ingredients.
Can this cake be made entirely with cocoa?
Of course, add 4 tbsps of unsweetened cocoa powder to the entire mixture and proceed in the same way.
