Fluffy cloud cake

★Ingredients

For the cake:

1 cup (200g) granulated sugar

1 1/2 cups (180g) cake flour, sifted

1/4 teaspoon salt

1/2 cup (120ml) vegetable oil

5 large eggs, separated

1 1/2 teaspoons baking powder

1/4 cup (60ml) water

1 teaspoon vanilla extract

1/2 teaspoon cream of tartar

For the whipped cream frosting:

2 cups (480ml) heavy whipping cream

1/4 cup (30g) powdered sugar

1 teaspoon vanilla extract

Meat broth with frozen vegetables

Quick and delicious chocolate fudge

★Instructions

1. Preheat Oven:

• Preheat your oven to 325°F (165°C). Grease and line the bottom of an 8-inch round cake pan.

1. Prepare the Dry Ingredients:

• In a large mixing bowl, whisk together the sugar, cake flour, salt, and baking powder.

1. Mix the Wet Ingredients:

• In another bowl, combine the vegetable oil, egg yolks, water, and vanilla extract. Mix until smooth.

1. Combine Wet and Dry Ingredients:

• Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well combined.

1. Beat Egg Whites:

• In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form.

1. Fold Egg Whites:

• Gently fold the beaten egg whites into the batter mixture, being careful not to deflate the egg whites.

1. Bake:

• Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

1. Cool:

• Let the cake cool in the pan for 10 minutes, then remove from the pan and let it cool completely on a wire rack.

1. Prepare the Whipped Cream Frosting:

• In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

1. Assemble the Cake:
   • Once the cake is completely cool, frost the cake with the whipped cream frosting. You can add additional decorations like fresh fruit or edible flowers if desired.
2. Serve:
   • Slice and serve the fluffy cloud cake, enjoying its light and airy texture!

Tips:

• Make sure the egg whites are beaten to stiff peaks for maximum fluffiness.
• Folding the egg whites gently into the batter is crucial to maintain the airy texture.
• This cake is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days.

Enjoy!