Cloud Cake

To make the cloud cake, first prepare the base by following our Sponge cake recipe. Pour the eggs into the bowl of a stand mixer fitted with a whisk attachment, add the seeds of the vanilla bean and a pinch of salt 1. Then start the mixer at medium speed and begin to work the mixture, slowly adding the sugar while the mixer is running: you should work the mixture for about 15-20 minutes 2. Meanwhile, butter and flour a 9-inch diameter cake pan and preheat the oven to 320°F in static mode. As soon as the mixture becomes fluffy and foamy, stop the mixer 3.

Sift both the flour and the cornstarch into the bowl of the stand mixer 4 and gently fold everything together with a spatula using upward strokes, so as not to deflate the mixture. Pour everything into the mold and use a spatula to level the surface 5. Bake the Sponge Cake in a preheated static oven at 320°F on the lowest rack for about 50 minutes (perform the toothpick test at the end of cooking to verify that the cake is well-cooked). Then take it out of the oven 6 and let it cool completely.

In the meantime, prepare the cream: pour the milk into a saucepan and heat it over low heat. Once hot and still on the burner, add the granulated sugar 7, the seeds of a vanilla bean 8, and the cornstarch 9.

Mix everything with a hand whisk 10 to avoid forming lumps, and as soon as it starts to thicken, turn off the heat (or remove the pan from the heat) and stir vigorously with a spatula 11. Pour the cream into a bowl 12, cover with cling film in contact with the surface, and let it cool first at room temperature and then in the refrigerator.

At this point, pour the fresh liquid cream into a bowl and whip it with an electric whisk 13 until stiff peaks form 14. When the milk cream is thoroughly chilled, add the whipped cream 15

and gently fold it in with a spatula, always using upward strokes, until completely incorporated 16. Transfer the cream into a piping bag with a plain nozzle 17 and set it aside in the refrigerator. Now proceed with the preparation of the Swiss meringue, which will serve as the cloud cake's topping: fill a saucepan three-quarters full with water and heat it over low heat 18.

Place a bowl on top and pour in the egg whites 19; whisk the egg whites with a hand whisk, gradually adding the sugar 20. At this stage, it's necessary to use a food thermometer to monitor the temperature of the egg whites. Once the egg whites reach 140°F, remove the bowl from the saucepan, place it on a work surface, and continue to beat them with an electric whisk at medium and consistent speed 21 until cool.

You should whip them to very stiff peaks; the meringue should be glossy and firm 22. Transfer the meringue into a disposable piping bag with a plain nozzle. Meanwhile, the Sponge Cake will be baked and cooled 23, and you can unmold it. Use a knife to remove the top layer, the darker part 24, trying to minimize waste.

Then divide it into 3 equal discs: for this operation, we recommend consulting our guide How to cut Sponge Cake. With a long serrated knife, make a scoring along the circumference to define the first line to cut, then insert the knife and cut the first disc, trying to keep the blade always parallel to the base 25. Repeat this operation for the second disc. Place the base on a serving plate 26, fill the first layer with the milk cream 27

Spread evenly with the spatula 28, then place the second sponge cake disc, fill again with cream, and complete the cake with the third disc 29. Now proceed with the meringue covering: distribute the meringue with the piping bag using a plain nozzle both on the cake's edge 30

and on the surface. Spread on both the top 31 and the edge 32 to create a wavy decorative effect 33. Your cloud cake is ready to be enjoyed!