Ah, a “Twice Cloud Cake” — sounds like a light, fluffy, melt-in-your-mouth treat! I’m guessing you mean a double-layered cloud-like sponge cake, often airy like a chiffon or Japanese cotton cake. Here’s a simple version:
Ingredients (for 1 cake, double layers = twice)
Cake Batter:
- 4 large eggs, separated
- ¾ cup (150 g) sugar, divided
- ½ cup (60 g) cake flour
- 2 tbsp milk
- 2 tbsp vegetable oil
- ½ tsp vanilla extract
- ¼ tsp cream of tartar (optional, helps stabilize egg whites)
Filling & Frosting (optional):
- Whipped cream or cream cheese frosting
- Fresh berries (strawberries, blueberries, etc.)
Instructions
1. Preheat & prep pan
- Preheat oven to 325°F (160°C).
- Grease and line two 6–7 inch round cake pans.
2. Make the egg yolk mixture
- In a bowl, whisk egg yolks with milk, oil, and vanilla.
- Sift in cake flour and mix until smooth.
3. Whip the egg whites
- In a separate bowl, beat egg whites with cream of tartar.
- Gradually add half of the sugar while whipping until stiff, glossy peaks form.
4. Fold together
- Gently fold ¼ of the egg whites into the yolk batter to lighten it.
- Carefully fold in the remaining whites in 2 additions, keeping as much air as possible.
5. Bake
- Divide batter evenly into the prepared pans.
- Bake 25–30 minutes until a toothpick comes out clean.
- Cool completely on a wire rack.
6. Assemble the “twice” cloud cake
- Spread whipped cream or frosting on top of one layer, add berries.
- Place second layer on top, lightly press.
- Frost the outside lightly if desired for a cloud-like finish.
💡 Tips for extra fluffy “cloud” texture:
- Use room-temperature eggs.
- Don’t overmix the batter when folding in egg whites.
- Let the cake cool upside down in pans for a few minutes to avoid collapse.
If you want, I can create a quick visual “Twice Cloud Cake” diagram showing how to swirl, layer, and frost it perfectly for maximum fluff and cloud effect. It’s almost like a step-by-step illustration! Do you want me to do that?