Taiwanese Snow Cloud Cake
80% authentic · Taiwanese
A fluffy, moist cake with a distinctive airy texture, often flavored with pandan or other local essences, and known for its soft crumb.
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Ingredients
- Eggs5
- Granulated sugar120g
- Cake flour70g
- Vegetable oil50ml
- Milk60ml
- Pandan extract1 tsp
- Cream of tartar1/2 tsp
- Salt1/4 tsp
Steps
- 1
Preheat oven to 150°C (300°F). Do not grease the cake pan.
- 2
Separate egg yolks and whites. In a bowl, whisk egg yolks with half of the sugar, vegetable oil, milk, pandan extract, and salt until smooth.
- 3
Sift cake flour into the yolk mixture and whisk until just combined.
- 4
In a separate clean bowl, beat egg whites with cream of tartar until foamy. Gradually add the remaining sugar and beat until stiff, glossy peaks form.
- 5
Gently fold the meringue into the yolk batter in three additions until fully incorporated, maintaining the airy texture.
- 6
Pour the batter into an ungreased 7-inch tube pan or chiffon cake pan.
- 7
Bake for 50-60 minutes, or until the cake springs back when lightly touched and a skewer inserted comes out clean.
- 8
Immediately invert the pan onto its legs or a bottle to cool completely. This prevents the cake from collapsing.
- 9
Once completely cool, run a thin knife around the edges to release the cake.
