This flourless “cloud cake” is more than just a dessert – it’s a light, fluffy, melt-in-your-mouth treat passed down through generations in my family. With no flour, it’s perfect for those avoiding gluten, and its simple ingredients make it an easy yet impressive recipe.
🧾 Ingredients (for a 20 cm / 8-inch round cake pan)
- 6 eggs (whites and yolks separated)
- 150 g (3/4 cup) granulated sugar
- 100 g (1 cup) almond flour (or hazelnut meal for a variation)
- A pinch of salt
- 1 teaspoon vanilla extract (optional)
- Zest of 1 organic lemon (or orange for a twist)
- Powdered sugar for decoration (optional)
👩🍳 Preparation
1. Preheat the oven
- Set the oven to 320°F / 160°C (preferably on convection mode).
- Grease your cake pan and line the bottom with parchment paper.
2. Whip the egg whites
- In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Gradually add half of the sugar (75 g / ~⅓ cup) while beating, until glossy.
3. Mix the yolks
- In another bowl, whisk the yolks with the remaining sugar until light and creamy.
- Add the almond flour, lemon zest, and vanilla extract.
4. Fold in the whites
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