Japanese Cloud Cake

Japanese Cloud Cake

INTRODUCTION

Japanese Cloud Cake is a light and airy dessert that has gained popularity for its unique texture and delightful flavor. Often referred to as "Soufflé Cake," it is perfect for a special occasion or just a sweet treat at home. This cake is not only visually appealing but also incredibly simple to make, making it a favorite for both novice and experienced bakers.

PETITE HISTOIRE GOURMANDE

The origins of the Japanese Cloud Cake can be traced back to Japan, where it was first introduced in modern dessert culture. This cake is influenced by both Japanese and Western baking techniques, and it has a unique fluffiness that sets it apart from traditional cakes. It is celebrated for its ethereal quality, resembling the softness of a cloud. Over the years, the cake has evolved, incorporating various flavors and ingredients, making it a versatile choice for many dessert lovers.

POURQUOI VOUS ALLEZ ADORER CETTE RECETTE

You will love this recipe for several reasons. First, the texture is unbelievably light, almost like biting into a fluffy cloud. Second, the cake is easy to make, with simple ingredients that you probably already have at home. Third, it is incredibly versatile. You can add flavors like matcha, chocolate, or even fruits to tailor it to your taste. Finally, its beautiful appearance makes it a stunning centerpiece for any dessert table.

COMMENT PRÉPARER Japanese Cloud Cake

Ingrédients :

• 4 large eggs
• 100g (½ cup) granulated sugar
• 1 teaspoon vanilla extract
• 60ml (¼ cup) milk
• 40g (⅓ cup) cake flour
• 20g (⅓ cup) cornstarch
• 1/2 teaspoon baking powder
• Pinch of salt
• Optional: flavorings like matcha or cocoa powder

ÉQUIPEMENT NÉCESSAIRE

• Large mixing bowl
• Hand mixer or stand mixer
• Rubber spatula
• Sifter
• 20cm (8-inch) round cake pan
• Parchment paper
• Oven

INSTRUCTIONS ÉTAPE PAR ÉTAPE :

1. Preheat your oven to 160°C (320°F). Prepare your cake pan by lining the bottom with parchment paper.
2. In a mixing bowl, separate the egg whites and yolks. Beat the egg whites with a pinch of salt until soft peaks form.
3. Gradually add granulated sugar to the egg whites, continuing to beat until stiff peaks form.
4. In another bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.
5. Sift together the cake flour, cornstarch, and baking powder. Gradually add this mixture to the egg yolk mixture, stirring gently.
6. Carefully fold in one-third of the beaten egg whites into the yolk mixture to lighten it. Then, fold in the remaining egg whites until just combined.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake in the preheated oven for 30-35 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

COMMENT SERVIR Japanese Cloud Cake

You can serve Japanese Cloud Cake dusted with powdered sugar for a simple presentation. It is also delicious with fresh whipped cream or a fruit coulis on the side. Slice it into wedges and serve with coffee or tea for a lovely afternoon treat. You can even top the cake with seasonal fruits for added freshness.

CONSERVATION & CONGÉLATION : Japanese Cloud Cake

The Japanese Cloud Cake can be stored at room temperature for up to two days, covered to prevent it from drying out. If you wish to keep the cake longer, you can store it in the refrigerator for up to a week. For freezing, slice the cake and wrap it tightly in plastic wrap, then place it in an airtight container. It can last in the freezer for up to three months.

SUGGESTIONS DE SERVICE

For unique serving suggestions, consider pairing the cake with:

• A matcha green tea sauce for an authentic Japanese flavor.
• A drizzle of chocolate ganache for a rich finish.
• A scoop of vanilla ice cream to contrast the fluffy texture.

CONSEILS PRATIQUES ET VARIANTES

• To enhance the flavor, you can add lemon zest or almond extract to the batter.
• Experiment with different flours for a gluten-free version; almond flour works well.
• If you want to create a chocolate version, replace part of the cake flour with cocoa powder.
• Add a bit of fruit puree or compote into the batter for a fruity twist.

FAQ

1. Can I make Japanese Cloud Cake ahead of time?
   Yes, you can prepare the cake a day before and store it covered to keep it fresh.

2. Is the cake gluten-free?
   The traditional recipe is not gluten-free, but you can substitute the flour with gluten-free alternatives.

3. Can I use different flavors?
   Yes, you can add flavors like chocolate, vanilla, or matcha to personalize your cake.

4. How do I know when the cake is done?
   The cake is done when it is golden and a toothpick inserted in the center comes out clean.

5. Why is my cake not rising?
   Ensure that you beat the egg whites well to stiff peaks, and be careful not to deflate the mixture when folding.

ASTUCES POUR PRÉPARER Japanese Cloud Cake À L’AVANCE

• Prepare your ingredients in advance, and have everything ready before you start mixing.
• You can separate the eggs the night before and let them come to room temperature for better volume when whipped.
• If you want to save time, you can bake the cake a day in advance and store it in an airtight container until serving. Enjoy your baking session with this delightful Japanese Cloud Cake!

Japanese Cloud Cake

A light and airy dessert reminiscent of a fluffy cloud, perfect for special occasions or an everyday treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 pieces

Course: Dessert

Cuisine: Asian, Japanese

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 large large eggs Separate whites and yolks
• 100 g granulated sugar
• 1 teaspoon vanilla extract
• 60 ml milk
• 40 g cake flour
• 20 g cornstarch
• 1/2 teaspoon baking powder
• 1 pinch salt
• Optional: flavorings like matcha or cocoa powder To customize the flavor

Method

 

Preparation

1. Preheat your oven to 160°C (320°F). Prepare your cake pan by lining the bottom with parchment paper.
2. In a mixing bowl, separate the egg whites and yolks. Beat the egg whites with a pinch of salt until soft peaks form.
3. Gradually add granulated sugar to the egg whites, continuing to beat until stiff peaks form.
4. In another bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.
5. Sift together the cake flour, cornstarch, and baking powder. Gradually add this mixture to the egg yolk mixture, stirring gently.
6. Carefully fold in one-third of the beaten egg whites into the yolk mixture to lighten it. Then, fold in the remaining egg whites until just combined.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake in the preheated oven for 30-35 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Serve dusted with powdered sugar or accompanied by fresh whipped cream or fruit coulis. For added flavor, consider pairing with matcha sauce or chocolate ganache.