Angel Cloud Cake
Angel Cloud Cake is a light, airy meringue-based dessert with a delicate texture and subtle vanilla flavor, perfect for special occasions or a sweet, cloud-like treat.
Ingredients
Instructions
- Sift together flour and 3/4 cup sugar twice.
- Beat egg whites, cream of tartar, salt, and vanilla until foamy.
- Gradually beat in the remaining sugar until stiff peaks form.
- Gently fold in the flour and sugar mixture into the meringue.
- Pour the batter into a 10-inch tube pan.
- Bake at 375°F (190°C) for 35 minutes.
Tips & Substitutions
For a lighter texture, make sure your egg whites are at room temperature before beating. If you don't have cream of tartar, you can substitute it with lemon juice or white vinegar. When folding the flour mixture into the meringue, be gentle to avoid deflating the egg whites. This cake pairs beautifully with Angel Mallow White Frosting for added sweetness.
Serving Suggestions
Serve this cake plain or with a dusting of powdered sugar for a simple presentation. It also pairs well with fresh fruit like strawberries or peaches, and a dollop of whipped cream. For an elegant touch, serve alongside a scoop of vanilla ice cream or alongside Pineapple Tapioca Cream for a tropical twist.
Storage & Reheating
To store leftovers, wrap the cooled cake in plastic wrap or place it in an airtight container at room temperature. Avoid refrigerating, as it can dry out the cake. If you want to reheat, place slices in a microwave for a few seconds, but enjoy it at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Cloud Cake contains roughly 219 calories, with 7g protein, 17g carbohydrates, and 0g fat. It is a good source of vitamin C (15% of the Daily Value) and protein (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Using whole eggs will change the texture and density of the cake, resulting in a heavier product. Angel Cloud Cake relies on the aeration from egg whites to achieve its light, fluffy structure, so it's best to stick to egg whites for this recipe.
What should I do if my cake collapses after baking?
If your cake collapses, it may be due to underbaking or not beating the egg whites to stiff peaks. Ensure you're baking at the correct temperature for the full time. Also, allow the cake to cool upside down in the pan to maintain its structure.
Can I add flavors to this cake?
Absolutely! You can incorporate flavors like almond extract or citrus zest into the meringue for added depth. However, be cautious with the amount as it can affect the stability of the egg whites.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).