SUPER SOFT CLOUD CAKE Those who have been following me for a long time know that I love donuts and cakes, and I always make different ones to please my daughters and the whole family. I don’t like snacks and pre-packaged products that, as they should, solve many time problems, and I often use them too, but for a healthy breakfast or snack, I prefer to always have a simple and light cake at home that we can all enjoy without too much guilt. Today I’ll tell you about a cake so delicate that it’s called a cloud, it takes a few minutes to prepare and I assure you it will disappear just as quickly, it is really very light and super soft, perfect for a sweet break for both kids and adults. But now follow me to the kitchen, I’ll explain how to prepare the cloud cake!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 213.07 (Kcal)
- Carbohydrates 32.46 (g) of which sugars 17.09 (g)
- Proteins 4.55 (g)
- Fat 8.04 (g) of which saturated 4.48 (g)of which unsaturated 2.72 (g)
- Fibers 0.46 (g)
- Sodium 24.15 (mg)
Indicative values for a portion of 50 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 for the cloud cake
- 3 eggs
- 3/4 cup sugar
- 1/3 cup butter (or 1/2 cup of vegetable oil)
- 2 cups all-purpose flour
- 1 packet baking powder
- A few drops vanilla essence
- 1/4 cup chocolate chips
- as needed powdered sugar
Useful tools for preparing the cloud cake
- 1 Bundt pan
- 1 Spatula
Preparation of the cloud cake
As you will read, the preparation of this cake is very quick and simple, the only thing you need to pay attention to is that the eggs are at room temperature. Eggs that are too cold won’t whip well, and the cake won’t rise properly. If you decide to prepare it at the last minute and the eggs are still in the fridge, I recommend cracking them and letting them sit for 5 minutes at room temperature.
Combine the eggs with the sugar and, using electric beaters or a stand mixer, whip well until you have a very light, frothy, and fluffy mixture.
Continue beating and add the vanilla essence and the cooled melted butter (or vegetable oil), then put the beaters aside and with the aid of a spatula start incorporating the sifted flour together with the baking powder.
Add the flour mixed with baking powder a little at a time, mix well always from top to bottom (this way the mixture won’t deflate), and when it is absorbed, add the chocolate chips and give a final mix.
Grease your bundt pan with the melted butter (keep some aside) and then flour it well, pour the mixture, level it, and bake in a static oven at 356°F for about 30 minutes.
I recommend keeping an eye on the baking as times may vary depending on your oven’s characteristics, to be sure, always do the toothpick test. When the cake seems cooked, insert a toothpick in the center, and if it comes out dry, you can take it out of the oven; otherwise, continue baking for a little longer.
Let the cloud cake cool, and when it has warmed down, gently remove it from the pan (if you do it while hot, it will break) and once cold, sprinkle generously with powdered sugar.
Do not cover the cake until it is completely cold; we can also enjoy it warm (I did, and it’s divine), now you just have to try it and let me know what you think!
Frequently Asked Questions
In this section, you will find the most frequently asked questions about the preparation of the cloud cake; if you do not find what you are looking for here, do not hesitate to write to me!
I don’t have a bundt pan, how can I replace it?
With these quantities, you can replace it with a cake tin with a maximum diameter of 8.5 inches.
What can I substitute the chocolate chips with?
The chocolate chips were actually an addition to please a daughter; you can make it plain or add chocolate flakes or nuts to your liking.
How do I store it?
In a well-covered cake tin (only when it is completely cold) and it stays soft for 3/4 days.
