Preparing the ingredients: In a bowl, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, adding a pinch of salt. Egg mixture: In a separate bowl, beat the egg yolks and sugar until light and fluffy. Add the melted butter, mascarpone (or fromage blanc), and vanilla extract. Mix well.
Mixing the ingredients: Gently incorporate the beaten egg whites into the egg yolk mixture, adding it gradually to prevent it from deflating.
Baking: Pour the mixture into a baking tin (preferably 24 cm in diameter) lined with baking paper. Bake in a preheated oven at 160°C for approximately 40 to 45 minutes, until the cake is golden brown and springy to the touch.
Cooling: Allow the cake to cool in its mold so that it takes on its cloudy consistency.
Serving and storage instructions:
Serving: This cake is best served chilled. It can be served with whipped cream, fresh fruit, or dusted with powdered sugar. Light and delicate, it pairs perfectly with tea or coffee.
Storage: Keep the cake in the refrigerator in an airtight container to preserve its freshness. It will keep for 2 to 3 days, but its flavor is best within 24 hours of baking.
Variants:
Chocolate: Add 50g of cocoa or melted chocolate to the egg mixture to create a chocolate version of the cloud cake.
Fruits: Mix in chopped fruits, such as raspberries, blueberries, or strawberries, to give it a fruity flavor and color.
Sugar-free: You can replace the sugar with a natural sweetener (for example, stevia or erythritol) for a lower-calorie version
