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Instructions
- Preheat your oven to 325°F (160°C). Line a 9-inch round cake pan with parchment paper.
- In a large bowl, beat the egg whites with an electric mixer until foamy.
- Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the sugar, beating until the egg whites form stiff peaks.
- Gently fold in the sifted cake flour and salt using a spatula, being careful not to deflate the egg whites.
- Add the vanilla extract and gently mix until just combined.
- Pour batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
- Slice and serve. Enjoy the cloud-like texture!
Chef’s Tips
- Ensure egg whites are at room temperature for better volume.
- Be gentle when folding in the flour to maintain the cake’s airy texture.
- Use cake flour for the lightest possible crumb.
Nutrition (per serving)
Approximate calories: 90, Protein: 4g, Carbs: 18g, Fat: 0g
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