Honey Cloud Cake
This honey cloud cake is airy, light and fluffy and tastes like you are eating a cloud. It is just 2 ingredients and doesn’t require any flour, butter or oil
- 5 large egg whites
- 3 oz (89 ml) honey
Check out : magic ricotta cake with lemon zest
Honey Cloud Cake Instructions
Preheat oven to 350°F (177°C). Grease the interior of a 6 cup bundt pan with cooking oil spray.
Add egg whites to a large mixing bowl. Beat at highest speed with whisk attachment until light and frothy. Without turning off your mixer, gradually add in the honey and continue to beat until stiff peaks form. You can also do this with a handheld mixer but I prefer a stand mixer because that makes it easier to pour in the honey gradually.
Add your batter to the bundt pan. You want to add your batter in layers. Add enough batter to cover the bottom of your pan and use a spatula to spread it evenly across, while also applying light pressure so that the batter will take the form of the cake pan.
When you are done with one layer, add more batter, and repeat. Doing it this way will also prevent any large air pockets in the middle of your cake. Bang the bottom of your cake pan against your counter a few times to remove any remaining air pockets from the batter.
The Honey Cloud Cake is going to be cooked in a water bath. To do this, place your cake pan into a larger baking pan. I used a 9 x 13 baking pan. Pour 1/2 inch of water into the larger pan. Then put your cake pan inside the larger pan.
Bake for about 15 minutes at 350°F (177°C). Check on your cake after 15 minutes but don’t open the oven door. It is very important that you don’t open the oven door because you need the heat to continue to cook the cake. The top of your cake should have risen slightly above the cake pan and be a medium brown color.
You do want to be careful not to overbake the Honey Cloud Cake while the oven is on. Without opening the oven door, turn off the oven and let the cake continue to cook for 30 minutes with the oven door shut. Your cake will continue to rise once the oven is turned off.
It should rise to double the volume of the original batter before starting to sink down a little.
After 30 minutes, you can remove the cake from the oven. Let the cake cool in the water bath for 10 minutes, then remove from the water bath and let the cake continue to cool in the pan. The cake will shrink a little more as it cools.
Once the Honey Cloud Cake has cooled, flip cake over onto a plate. If desired, drizzle with more honey before serving. The cake looks and tastes best the day it is made so I don’t recommend making the dessert a day ahead of time.
Leftovers can be stored in fridge in an airtight container
Enjoy your Honey Cloud Cake
Recipe credit : kirbiecravings