Coffee Cloud Cake
Coffee Cloud Cake is a light, airy sponge flavored with coffee and walnuts, perfect for coffee lovers and special occasions seeking a delicious, elegant dessert.
Ingredients
- 2 Tbsp. instant coffee granules, divided ⓘ
- 1 c. boiling water ⓘ
- 2 c. all-purpose flour ⓘ
- 1 Tbsp. baking powder ⓘ
- 1/2 tsp. salt ⓘ
- 6 large eggs
- 2 c. sugar, divided ⓘ
- 1 tsp. vanilla extract ⓘ
- 2 1/2 c. chopped walnuts, divided ⓘ
- 1/2 tsp. cream of tartar ⓘ
- 1/4 c. milk ⓘ
- 1 (16 oz.) pkg. powdered sugar, sifted ⓘ
- 1/4 c. plus 2 Tbsp. butter or margarine, softened ⓘ
Instructions
- Dissolve 1 tablespoon of instant coffee granules in boiling water and set aside.
- Combine flour, baking powder, and salt; set aside.
- Beat egg yolks in a large mixing bowl until thick and pale.
- Gradually add 1 1/2 cups of sugar; beat until blended.
- Beat an additional 5 minutes at high speed.
- Add reserved flour mixture to egg yolk mixture, alternately with reserved coffee mixture, beginning and ending with flour mixture, mixing after each addition.
- Stir in vanilla extract and 1 cup of chopped walnuts.
- Beat egg whites and cream of tartar at high speed until foamy.
- Gradually add remaining 1/2 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves.
- Fold one-fourth of the egg white mixture into the egg yolk mixture; carefully fold in remaining egg white mixture.
- Pour batter into an ungreased 10-inch tube pan.
- Bake at 350°F (175°C) for 60 to 70 minutes or until the cake springs back when lightly touched.
- Invert the pan, using a narrow metal spatula, and remove from the pan.
- Place the cake on a serving plate.
Nutrition & Diet Analysis (per serving)
974
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).