Cooling: Let the cake cool in the tin to form a cloudy texture.
Serving and storage tips:
Serving: This cake is best served cold. It can be served with whipped cream, fresh fruit or icing sugar. It is light and delicate, so it goes perfectly with tea or coffee.
Storage: Store the cake in an airtight container in the refrigerator to maintain freshness. It will keep for 2-3 days, but tastes best within the first 24 hours of baking.
Variations:
Chocolate: Add 50g of cocoa or melted chocolate to the egg mixture for a chocolate version of the cloud cake. Fruit: Mix chopped fruit such as raspberries, blueberries or strawberries into the batter for a fruity flavour and colour.
Sugar-free: You can replace the sugar with a natural sweetener (e.g. stevia or erythritol) for a low-calorie version.
Frequently asked questions:
1. Can I use a different type of cheese instead of the mascarpone?
Yes, you can use cottage cheese or cream cheese, but make sure it is well drained so the cake does not become too soggy.
2. What should I do if the cake sinks after baking?
This is a natural process, especially with gluten-free cakes. If it sinks, it will still be delicious and airy inside.
