★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
- Preheat Oven:
- Preheat your oven to 325°F (165°C). Grease and line the bottom of an 8-inch round cake pan.
- Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the sugar, cake flour, salt, and baking powder.
- Mix the Wet Ingredients:
- In another bowl, combine the vegetable oil, egg yolks, water, and vanilla extract. Mix until smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well combined.
- Beat Egg Whites:
- In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form.
- Fold Egg Whites:
- Gently fold the beaten egg whites into the batter mixture, being careful not to deflate the egg whites.
- 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.
- 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.
- Prepare the Whipped Cream Frosting:
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- 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.
- 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!