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🔪 Instructions
1. Preheat & Prep
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Preheat oven to 325°F (160°C).
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Line the bottom of a 9-inch round cake pan (do not grease the sides—you want the batter to cling as it rises).
2. Mix Wet Ingredients
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In a large bowl, whisk together egg yolks, half the sugar (about 75g), milk, oil, and vanilla until smooth.
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Sift in the flour and salt. Mix until just combined—don’t overmix.
3. Whip Egg Whites
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In a clean, dry bowl, beat the egg whites until foamy.
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Add cream of tartar, then gradually add the remaining sugar while beating to stiff peaks (glossy and holds shape).
4. Fold Gently
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Fold the egg whites into the yolk batter in 3 additions.
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Be super gentle—use a spatula and fold from the bottom to keep the air in the batter.
5. Bake
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Pour into the pan and tap gently to remove air bubbles.
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Bake for 40–45 minutes, or until golden and the top springs back to the touch.
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Cool upside down (if using a tube pan) or on a rack—this keeps the cake from collapsing.
6. Finish & Serve
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Once cooled, run a knife along the edge to release the cake.
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Top with whipped cream, dust with powdered sugar, or keep it plain and classy.
🌟 Tips
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For extra fluff: Use cake flour and sift it well.
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Don’t open the oven while baking—it can cause the cake to collapse.
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You can flavor this with lemon zest, almond extract, or even swap in matcha for a green tea version!
Want a chocolate cloud cake or one filled with cream? I can hook you up with that dreamy version too 💭🍫
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