Poppy’s recipes: Cloud Cakes

These cloud cakes have the most insane light and airy texture, they are sweet but not too sweet and are best eaten warm.

What you will need

5 eggs, separated

60g vegetable oil

75g milk

68g cake flour (low protein, approximately 8%)

60g granulated sugar

1 Tbsp lemon juice

1 tbsp vanilla extract

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Directions

1. Separate the eggs. Place whites in fridge

2. In a separate bowl, mix the vegetable oil and milk until combined. Sift in the cake flour and mix until smooth. Add the egg yolks and blend thoroughly. Set this mixture aside.

3. Preheat your oven to 140°C (284°F). Prepare a brownie pan or cupcake tin by lining it with parchment paper or cupcake liners.

4. Remove the egg whites from the fridge. Add lemon juice, vanilla extract, and sugar. Beat with a mixer until soft peaks form.

5. Gently fold a scoop of the whipped egg whites into the yolk-flour mixture until just combined. Then fold the remaining batter into the whipped whites gently but thoroughly.

6. Pour the batter into the prepared cups, filling each one. Tap the tin lightly to settle the batter and remove air pockets by running a toothpick through the batter.

7. Place a baking tray in the lower rack of the oven and pour in enough hot water to create a water bath. Set the cake tin in the oven and bake for 60 minutes or until the cakes are golden brown.