Quick Angel Cloud Cake
70% authentic · Fusion
A simplified, quicker version of cloud cake, focusing on achieving a light and airy texture with fewer steps, suitable for beginners.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Eggs4
- Granulated sugar100g
- All-purpose flour50g
- Baking powder1 tsp
- Milk50ml
- Vegetable oil30ml
- Vanilla extract1 tsp
- Salt1/4 tsp
Steps
- 1
Preheat oven to 170°C (340°F). Grease and flour a 7-inch round cake pan.
- 2
Separate egg yolks and whites. In a bowl, whisk egg yolks with half of the sugar, milk, vegetable oil, vanilla extract, and salt until combined.
- 3
Sift flour and baking powder into the yolk mixture and whisk until smooth.
- 4
In a separate clean bowl, beat egg whites until foamy. Gradually add the remaining sugar and beat until stiff peaks form.
- 5
Gently fold the meringue into the yolk batter in two additions until just combined.
- 6
Pour the batter into the prepared cake pan and spread evenly.
- 7
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
