Coffee Cloud Cake Recipes

CHOCOLATE CLOUD CAKE

Steps:

• Preheat the oven to 350 degrees F. Line the bottom of the cake pan with baking parchment.
• Melt the chocolate either in a double boiler or a microwave, add the butter and let melt in the warm chocolate.
• Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the orange-flavored liqueur and the orange zest.
• In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the center is no long wobbly. Cool the cake in its pan on a wire rack; the middle will sink as it cools.
• When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the sides of the pan from the cake. Don't worry about cracks or rough edges, it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and orange-flavored liqueur and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

QUICK COFFEE CAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
• In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
• Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
• In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

COFFEE CLOUD CAKE

Steps:

• Stir coffee into water until dissolved. Cool. Heat oven to 350 degrees. Sift together flour, salt and baking powder. In large bowl, beat egg whites with cream of tartar until mounds begin to form, then add 1/2 c. sugar, 2 tablespoons at a time, continuing to beat until very stiff and straight peaks are formed. Do not underbeat. In large bowl, beat egg yolks until blended. Gradually beat in 1 1/2 cups sugar and vanilla. Now beat at high speed until thick and lemony colored. To this mixture, add flour mixture alternately with coffee. Fold in 1 cup nuts. Fold in stiff egg whites, 1/4 at a time, using no more than 15 strokes each time. Pour into ungreased 10-inch tube pan. Bake 60 to 70 minutes.

COFFEE SPONGE CAKE

Steps:

• Butter side and bottom of a 9" round pan; line bottom with parchment paper.
• Sift flour, baking powder and salt together; set aside.
• Heat milk in a small saucepan over low heat until 150°F (pretty hot, but don't let milk boil); remove from heat.
• While milk is heating, beat eggs in a large bowl until yolks and whites are well-combined.
• Add sugar, then beat on high speed for about 4 mins until mixture is light, fluffy and thickened.
• Turn to low speed and beat in vanilla and dissolved coffee.
• Add in flour mixture, mixing until just incorporated.
• Slowly add in hot milk, continue mixing (low speed) until mixture is smooth (batter will be thin).
• Turn the batter into prepared pan.
• Bake in the middle rack of a preheated oven at 350°F for 25 mins until the top feels firm when touched lightly, and a toothpick inserted in the center of cake comes out with just a few crumbs clinging to it.
• Cool cake for 5 mins in the pan.
• Loosen the side of the cake from the pan using a small knife, and invert the cake onto a wire rack.
• Remove the parchment paper from the bottom of the cake and replace it loosely on the cake.
• Let the cake cool thoroughly, top side down.
• To make the syrup: Dissolve coffee granules and sugar in warm water (mix in a small bowl), then stir in the Kahlua/brandy.
• Assembly: Cut the sponge cake into 2 layers with a long serrated knife; set bottom layer onto a cake board/lazy susan.
• Brush top of 1st layer generously with syrup, and fill with the desired filling/frosting.
• Brush the 2nd layer of cake with syrup and set it on top of the filling, syrup side down.
• Brush the top of the cake with remaining syrup and frost the top and side as desired.

HEAVENLY CLOUD CAKES

Steps:

• In a mixing bowl, beat eggs until they are thick and lemony colored.
• Gradually stir in sour cream until well blended.
• In another bowl, sift the flour, baking powder, and salt.
• Gradually add the dry ingredients to the liquid ingredients; stir well after each addition.
• Heat a griddle or large skillet over medium heat until a drop of water sizzles.
• Coat with a thin film of oil or spray with non-stick cooking spray.
• Pour 1/4 cup batter onto griddle; lower heat to medium-low.
• Cook until tops of pancake are covered with little bubbles; flip pancake and cook until bottom is golden brown.
• Repeat with the remainder of the batter.
• Serve with your favorite topping.

A CUP OF COFFEE CAKE

Steps:

• Place walnuts and chocolate chips in a small plastic bag. Whisk together flour, salt and baking soda. Transfer to a 1-qt. glass jar. Layer with brown sugar and walnut mixture. Cover and store in a cool dry place up to 3 months., To prepare coffee cake: Preheat oven to 350°. Whisk egg, coffee and canola oil. Add flour and brown sugar mixture; mix until combined. Pour batter into a greased 8-in. square baking pan. Sprinkle with nuts and chocolate chips. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool on a wire rack.