How to make cloud bread – fluffy and easy-to-make cloud sponge cake

How to make Cloud Bread – Cloud Sponge Cake

• 1

  Whip the egg whites

  Put 3 egg whites and 1g of salt into a large bowl, use a mixer to beat on low speed until the eggs froth like soap bubbles.

  Divide 30g of sugar into 3 parts, gradually add each part one at a time and beat until dissolved. Beat each sugar portion for about 30 seconds on low speed before adding the next portion.

  When adding the last portion of sugar to the eggs, increase the mixer speed to high, beat the eggs until soft peaks form, the mixture is thick, shiny, and smooth. Lift the whisk to create peaks that bend downwards, which indicates it is done.

  Note:

  • Divide the sugar into 2 or 3 parts and add slowly, avoiding adding all at once.
  • The egg whites should be at room temperature before whipping.

  
• 2

  Mix the cake batter

  Line the baking tray with parchment paper and then preheat the oven to 150 degrees Celsius for 10 minutes.

  Add 1 teaspoon of vanilla and 10g of cornstarch into the whipped egg whites. Use a flat spatula to gently mix the ingredients from the bottom up. Bring the spatula down to the bottom of the bowl, lift the heavier ingredients up, and fold them to the side. Continue this process until the mixture becomes smooth.

  Note: You should not stir or mix too vigorously as it will break the small air bubbles, preventing the cake from rising after baking.

  
• 3

  Baking the cake

  Take the preheated baking tray out, then use a scoop to place the batter onto the parchment paper.

  Finally, bake the cake for 25 – 26 minutes at 150 degrees Celsius. After baking, remember to let the cake cool before serving!

  
• 4

  Final product

  Meringue bread has a fluffy and soft texture similar to sponge cake; you can serve it with fruit jam or whipped cream to enhance its deliciousness!