- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cooling Time: 1 hour (minimum)
- Total Time: 1 hour 50 minutes
- Servings: 4
- Difficulty: Medium (The difficulty lies in mastering the meringue and folding techniques. It’s not hard, but it requires care and attention).
- Slimming World Info: Zero Syns per serving when using the specified sweetener. This is a Free Food on all plans.
Equipment You’ll Need
- 2 Mixing Bowls (one must be completely clean, dry, and grease-free for the egg whites)
- Electric Hand Whisk or Stand Mixer (A balloon whisk will work but requires significant arm strength)
- Spatula
- 6-inch Springform Cake Tin (highly recommended for easy removal)
- Baking Parchment Paper
- Cooling Rack
Ingredients
- 3 large eggs, separated
- ½ tsp Cream of Tartar (essential for stabilising the egg whites)
- 1 tsp Vanilla Extract
- 4 tbsp Granulated Sweetener (ensure it’s a bake-stable variety like Sukrin:1 or similar; adjust to taste)
- A pinch of salt
For the Topping (Optional but Recommended):
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- 200g fat-free Greek yogurt
- 1 tbsp Granulated Sweetener
- ½ tsp Vanilla Extract
- Fresh berries (strawberries, raspberries) for serving
Step-by-Step Instructions
Step 1: Preparation is Key
Begin by preheating your oven to 150°C (300°F / Gas Mark 2). Proper temperature is crucial—too hot and the cake will burn, too cool and it won’t set correctly. Line the base of your springform tin with baking parchment. Do not grease the sides. The cake needs to cling to the ungreased sides to achieve its maximum height.
Step 2: The Yolk Base
In one of your mixing bowls, place the 3 egg yolks, the vanilla extract, and 1 tablespoon of the granulated sweetener. Whisk these together vigorously for 2-3 minutes until the mixture becomes pale, slightly thickened, and creamy. Set this bowl aside.
Step 3: Creating the “Cloud” (The Meringue)
This is the most critical step. Place your 3 egg whites into your impeccably clean and dry mixing bowl. Any trace of grease or yolk will prevent the whites from whipping properly. Add the pinch of salt and the cream of tartar. The cream of tartar is not optional here; it stabilises the protein structure, giving you a sturdy, glossy meringue that won’t collapse.
Using your electric whisk, start on a low speed until the mixture becomes frothy. Then, increase the speed to high. Whisk until you reach the “soft peak” stage—when you lift the whisk, the peak of the egg white will droop back down.
Now, gradually add the remaining 3 tablespoons of sweetener, one spoonful at a time, while continuing to whisk on high speed. Keep whisking until you achieve stiff, glossy peaks. This means when you lift the whisk, the peak stands straight up and doesn’t fall over. Be careful not to over-whisk until it becomes grainy.
Step 4: Gently Does It – The Folding Technique
Using your spatula, take about one-third of the fluffy egg white meringue and add it to the bowl with the egg yolk mixture. Gently fold it in. This first addition helps to loosen the thicker yolk base, making it easier to incorporate the rest without deflating it.
Now, carefully pour the lightened yolk mixture back into the larger bowl containing the remaining two-thirds of the meringue. This is where you must be patient and gentle. Using a figure-of-eight motion, slowly and deliberately fold the mixtures together. Stop as soon as you no longer see streaks of yellow or white. Do not stir or beat, as this will knock out all the precious air you just worked so hard to incorporate.
Step 5: Baking to Perfection
Pour the final, voluminous batter into your prepared springform tin. Gently smooth the top with the spatula. Place it in the centre of the preheated oven and bake for 30 minutes.
CRUCIAL: Do not open the oven door during the first 25 minutes of baking. A sudden drop in temperature can cause your cloud cake to collapse.
After 30 minutes, the top should be a light golden brown and feel firm to the touch. Turn off the oven, but leave the cake inside with the door slightly ajar for another 10-15 minutes. This gradual cooling process helps prevent the cake from sinking drastically.
Step 6: The Cool Down
Remove the cake from the oven. It will be beautifully puffed up but will start to deflate and crack as it cools—this is completely normal and part of its rustic charm. Run a sharp knife around the edge of the tin to loosen it, then carefully release the springform. Let the cake cool completely on a wire rack for at least one hour. It will settle into a stable, but still very light, structure.
Step 7: Preparing the Topping
While the cake cools, make the simple yogurt topping. In a small bowl, mix the fat-free Greek yogurt with 1 tbsp of sweetener and ½ tsp of vanilla extract. Whip it together until smooth. Once the cake is completely cool, spread this yogurt mixture over the top like a frosting.
Step 8: Serving
Decorate with a generous pile of fresh berries. Slice gently with a serrated knife and serve immediately. The contrast between the crisp top, the marshmallowy interior, the tangy yogurt, and the juicy berries is nothing short of divine.
Nutrition & Syn Information (Approximate per serving, without berries)
- Calories: ~60 kcal
- Protein: 8g
-
Carbohydrates: 3g
- of which Sugars: 2g
-
Fat: 2g
- of which Saturated: 0.7g
- Slimming World Syns: 0 Syns (when using a Syn-free sweetener)
Chef’s Notes & Tips for Success
- Room Temperature Eggs: For the best volume, use eggs that are at room temperature.
- Sweetener Choice: The type of sweetener matters. A granulated version like Sukrin:1 or Natvia works best for texture and stability.
- Don’t Rush the Folding: The gentle folding is the secret to the cake’s height. If you deflate the meringue, you’ll end up with a denser, thinner cake.
- Serving Suggestion: This cake is best enjoyed on the day it is made. The structure can become slightly denser and more “marshmallowy” if stored overnight in an airtight container in the fridge, but it is still delicious.
Enjoy your beautiful, homemade Slimming World Cloud Cake—a true testament to the fact that healthy eating doesn’t mean sacrificing the joy of dessert
