A light, tender vanilla cake is covered in silky seven-minute frosting and finished with flakes of coconut for this must-make dessert.
This cloud cake recipe creates a dessert as light as, well, a cloud. The cake flour and superfine sugar are sifted four times and the delicate batter is leavened by 14 beaten egg whites. The result is a light and tender vanilla cake made without butter or egg yolks—similar to an angel food cake.
We bake our cloud cake in a tube pan; then, it’s sliced, filled, and frosted with silky seven-minute frosting that’s the perfect complement. Coconut flakes are the final touch, bringing flavor and a light crunch. It’s a perfect dessert for a birthday or any celebration (and also pairs wonderfully with a cup of tea).
Ingredients
For the Seven-Minute Frosting
3 large egg whites
1 ¼ cups sugar
5 tablespoons cold water
¼ teaspoon cream of tartar
1 teaspoon vanilla extract
For the Cake
1 cup sifted cake flour
1 ½ cups superfine sugar
14 large egg whites (1 ¾ cups), room temperature
1 tablespoon warm water
½ teaspoon salt
1 ½ teaspoons cream of tartar
2 teaspoons vanilla extract
For the Topping
3 to 4 cups flaked coconut
Directions
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