The cloud sponge cake is a simple and very soft cake, without flour and without yeast, easy to prepare.
With simple ingredients, similar to sponge cake, it is perfect for filling with creams, jams or preserves, as a base for cakes or even to enjoy plain, simple and light, according to your tastes.
Read how to make the cloud sponge cake with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Bain-marie, Oven
- Cuisine: Italian
Ingredients
- 5 eggs
- 5.3 oz sugar
- 1/4 cup vegetable oil
- lemon juice (from half a lemon)
- lemon zest (zest from two lemons)
- 7.1 oz potato starch
Preparation of the Cloud Sponge Cake
For the preparation of the cloud sponge cake, it is necessary to whisk the eggs in a bowl over a bain-marie: heat the water in a saucepan on which the bowl can be placed and wait for it to come to a boil.
Lower the heat so that the water continues to simmer and cover the saucepan with the bowl in which you have placed the eggs.Add the sugar and beat with an electric mixer until the mixture is very light and fluffy.
Remove the bowl from the saucepan and add the oil in a thin stream, the lemon juice, and the grated zest, mixing with a spatula and gentle movements from bottom to top to prevent the mixture from deflating.
Also add the sifted potato starch, mixing in the same way, until the mixture is smooth and without lumps.Pour the mixture into a 9-inch diameter cake pan lined with parchment paper and bake in a preheated static oven at 350°F for about forty-five minutes, performing the toothpick test to check its doneness no earlier than half an hour from the start of baking itself.
Turn off the oven and let the cloud sponge cake cool in the turned-off oven, then transfer it to a serving plate.
Fill it as desired or decorate it only with a bit of powdered sugar, according to your tastes.
Notes
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