This is not a difficult recipe so please don't be discourage by the amount of time it takes to bake. Usually when I make this and it's in the oven, I do other things.
I have made this recipe for over 40 years for special guests, holidays and my family only. It never fails to please and get praises. I have kept it sceret all these years.
This is a recipe you need to read first. *I only use the freshest eggs and and the purest ingredients.* Plus, I would advise either baking this the day before or in the early morning as it does take time to bake.
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- xlarge, room temp, fresh organic egg whites
- 1 c
- white baking sugar..or regular sugar or vanilla sugar
- 1 c
- powdered sugar..do not sift before measuring
- 2 tsp
- pure vanilla extract omit if you are using vanilla sugar
- 2 tsp
- fresh cream of tartar
- 2 tsp
- organic cider vinegar
- 1 pt
- organic heavy whipping cream
- 1 box
- fresh berries, my favorite is raspberries, but i have use other fresh fruit. you can use frozen, but drain them
- 1 Tbsp
- powdered sugar or to your taste
1You must preheat the oven to 275* And you must have a kettle of hot water, but not boiling. I can't give you the exact amount of water as I don't know what size pans you will be using. The baking instructions will give the amount of hot water in inches you will need.
Dust a bundt pan with white flour. Shake out any access. And set aside away from the stove and/or heat source.
2Beat the egg whites in a large clean, dry, bowl until you have peaks, but are not dry.
3Beat in gradually each sugar, alternating between each sugar until all is thoroughly incorporated. DO NOT over beat. I perfer to hand whip the sugars in, but you don't have to.
I sift my powdered sugar, but you don't have to do this either.
4Add the vinegar, tartar and vanilla. Don't worry about the vinegar smell. There is no taste or smell of vinegar when it is done. The vinegar is use to activate the Tartar.
5Spoon mixture with a wooden spoon into a bundt pan evenly. Scrap the bowl clean. Gently with the back of the spoon smooth the Cloud out. Do NOT shake or bang the bundt pan...it will settle on it's own in the over.
*You can use wooden chopsticks to help release any large air bubbles you think you might have by gently poking through the egg white mixture a few times.*
6Ok..now this is where I will explain the hot water. You will need a pan that is deep, but not as tall as your bundt pan and larger then your bundt pan. I use an insert pan, but you could use your roasting pan or a large deep pyrex dish.
7Place the pan you are going to use for the hot water in the warm oven. Pour about an inch of hot water in the pan. Place your bundt pan in the middle of the pan of hot water. Make sure the sides of the pans don't touch each other. There should be 2" of hot water, if there isn't..add more hot water carefully and slowly so not to splash the hot water till you have 2 inches. Don't go crazy and use a ruler...EYE IT. It's about the full lenght of your thumb.
8Bake in a slow oven at 275* for 3 1/2 hours to 4 hours. Depending if you live in high altitude and/or how much hymidity you have. DO NOT OPEN THE DOOR!!!
The top of the Cloud will have a light golden color to it when it is done.
Remove from oven. Let cool on a rack. Run a clean cold knife around the edges. Place a serving dish over the top of the Cloud and invert. Shake gently to loosen onto serving plate.
Refrigerate till completely chilled.
9Whip the cream and gently add 1 Tablespoon of powdered sugar and a splash of extract. The powdered sugar will prevent the whipped cream from separating. Now fold in your fruit in gently. Saving a few berries for the top to decorate with. Frost the top and sides with the whipped cream. Refrigerate until ready to serve. I like to use mint leaves on the top with the fruit for color, adding them at the last minute before I serve it.
Chill until ready to serve.
I use powdered sugar when I make Whipped cream..it keeps the cream from separating or running.
I have used different flavored extacts and flavored sugars when making this..rose, lavendar, violet, lemon, orange, maple..you name it have use it. Including spices.
11If you are baking this the day before I wouldn't frost it. I personally detest the flavor of whipped cream the next day.
The way to get the best results when whipping cream is to place the bowl you are going to use to whip the cream in, in a bowl of ice.