Japanese Cloud Cake Recipe

Eggs: Essential for structure and moisture in the cake. Separate the yolks and whites for different stages of the recipe.

Sugar: Adds sweetness and helps with the cake's texture. Divided into two portions for different steps.

Cake flour: Provides a finer, lighter texture compared to all-purpose flour.

Vanilla extract: Adds a subtle, aromatic flavor to the cake.

Butter: Adds richness and moisture. Melted for easy incorporation.

Milk: Adds moisture and helps create a tender crumb.

When folding the egg whites into the yolk mixture, use a gentle hand to avoid deflating the batter. A good technique is to use a rubber spatula and cut through the center of the mixture, then lift and fold the batter over itself, rotating the bowl slightly with each fold. This ensures that the egg whites are evenly incorporated without losing their volume, which is crucial for achieving the light and airy texture of the Japanese cloud cake.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit for a few minutes to thicken. This works well as a binding agent in baking.

• sugar - Substitute with honey: Use ¾ cup of honey for every cup of sugar. Honey adds moisture and a slightly different flavor profile.

• cake flour - Substitute with all-purpose flour: For every cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch. This mimics the lower protein content of cake flour.

• vanilla extract - Substitute with almond extract: Use half the amount of almond extract as you would vanilla extract. It provides a different but pleasant flavor.

• melted butter - Substitute with coconut oil: Use an equal amount of melted coconut oil. It adds a subtle coconut flavor and is a good dairy-free alternative.

• milk - Substitute with almond milk: Use an equal amount of almond milk. It is a good dairy-free alternative and adds a slightly nutty flavor.

• Allow the Japanese cloud cake to cool completely before storing. This prevents condensation, which can make the cake soggy.

• Wrap the cake tightly in plastic wrap to maintain its moisture and prevent it from absorbing any odors from the fridge.

• Place the wrapped cake in an airtight container for an extra layer of protection. This helps keep the cake fresh for up to 3 days when stored in the refrigerator.

• For longer storage, consider freezing the cake. First, wrap it in plastic wrap, then in a layer of aluminum foil to prevent freezer burn.

• Label the wrapped cake with the date before placing it in the freezer. This ensures you know how long it has been stored.

• When ready to enjoy, thaw the cake in the refrigerator overnight. This gradual thawing helps maintain the cake's delicate texture.

• If you prefer to freeze individual slices, cut the cake into portions and wrap each slice in plastic wrap followed by aluminum foil. This makes it easy to grab a single serving without defrosting the entire cake.

• To refresh the cake after thawing, you can warm it slightly in the oven at 150°c (300°f) for about 10 minutes. This step helps restore its light and fluffy texture.

• Avoid storing the cake near strong-smelling foods like onions or garlic in the fridge, as the cake can absorb these odors.

• If you notice any changes in texture or smell, it's best to discard the cake to ensure food safety.

• Oven Method:

  1. Preheat your oven to 150°C (300°F).
  2. Wrap the Japanese Cloud Cake in aluminum foil to prevent it from drying out.
  3. Place the wrapped cake on a baking sheet.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Remove from the oven and let it sit for a few minutes before unwrapping and serving.

• Microwave Method:

  1. Slice the cake into individual portions.
  2. Place a slice on a microwave-safe plate.
  3. Cover with a microwave-safe lid or another plate to retain moisture.
  4. Heat on medium power for 20-30 seconds.
  5. Check the temperature and heat in additional 10-second intervals if needed.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Bring water to a gentle simmer.
  3. Place the cake on a heatproof plate and cover with foil.
  4. Steam for about 5-7 minutes or until warmed through.
  5. Carefully remove from the steamer and let it cool slightly before serving.

• Toaster Oven Method:

  1. Preheat the toaster oven to 150°C (300°F).
  2. Wrap the cake in aluminum foil.
  3. Place the wrapped cake on the toaster oven tray.
  4. Heat for about 10 minutes or until warmed through.
  5. Let it sit for a few minutes before unwrapping and serving.

• Oven: Preheat to 160°C (320°F) for baking the cake.

• Cake pan: Grease and line this to hold the batter while baking.

• Mixing bowl: Use one for whisking egg yolks and sugar, and another for beating egg whites.

• Whisk: Essential for whisking egg yolks and sugar until pale and creamy.

• Spatula: Useful for folding in the cake flour and egg whites gently.

• Sifter: Sift the cake flour to ensure a smooth batter.

• Measuring cups: Measure out the milk and melted butter accurately.

• Measuring spoons: Measure the vanilla extract precisely.

• Electric mixer: Beat the egg whites until stiff peaks form.

• Wire rack: Cool the cake completely after baking.

• Skewer: Check if the cake is baked through by inserting it into the center.

Prepare ingredients in advance: Measure and separate eggs, sugar, cake flour, butter, and milk before starting.

Use a stand mixer: A stand mixer can quickly whisk egg whites to stiff peaks, saving you time and effort.

Room temperature ingredients: Ensure eggs and butter are at room temperature for easier mixing and better texture.

Sift flour ahead: Sift the cake flour before starting to avoid lumps and ensure a smooth batter.

Preheat oven early: Preheat your oven while preparing the batter to save time.