Wolkenkuchen (Cloud Cake)

Intensity Key:
⭐ = Very Easy (no mixers)
⭐⭐ = Easy (mixer needed, basic folding)
⭐⭐⭐ = Moderate (multiple components)
⭐⭐⭐⭐ = Challenging (precision baking)
⭐⭐⭐⭐⭐ = Expert

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🥣 Ingredients

For the cake base:

• 4 large eggs, separated (room temperature)

• ¾ cup (150 g) granulated sugar, divided
  (2 tbsp for yolks, rest for whites)

• 1 tsp vanilla extract or vanilla bean paste

• 1 cup (250 g) quark (20% fat)*
  See note for substitutes

• ½ cup (60 g) all-purpose flour, sifted

• ¼ cup (30 g) cornstarch (cornflour)

• 1 tsp baking powder

• Pinch of salt

For the topping (optional but traditional):

• 2 tbsp powdered sugar (for dusting)

• 1 cup fresh berries (raspberries, blueberries, or strawberries)

Ingredient Note – Quark substitute: If quark is unavailable, mix ¾ cup full-fat Greek yogurt + ¼ cup sour cream + 2 tbsp cream cheese. Whisk until smooth.

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🔪 Equipment Needed

• 9-inch (23 cm) springform pan

• Electric hand mixer or stand mixer

• 2 large mixing bowls

• Fine-mesh sieve

• Rubber spatula

• Parchment paper

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⏲️ Step-by-Step Instructions

1. Prepare the pan and oven (5 minutes)

Preheat your oven to 320°F (160°C) (not fan-forced). Line the bottom of the springform pan with parchment paper. Do not grease the sides — the batter needs to cling to the pan to rise properly.

2. Separate eggs (5 minutes)

Carefully separate the eggs. Place whites in a clean, grease-free bowl (even a drop of yolk will prevent stiff peaks). Place yolks in another bowl.

3. Make the yolk base (5 minutes)

To the yolks, add 2 tablespoons of sugar, vanilla extract, and quark. Beat with a mixer on medium speed until pale and creamy, about 2 minutes.

4. Combine dry ingredients (2 minutes)

In a small bowl, whisk together sifted flour, cornstarch, baking powder, and salt.

5. Whip egg whites (8 minutes, intensity building)

Using clean beaters, whip the egg whites on medium-low until foamy. Increase speed to medium-high and gradually add the remaining sugar (about ½ cup + 2 tbsp), one tablespoon at a time. Whip until stiff, glossy peaks form — about 5–6 minutes. Test: Turn the bowl upside down; the whites should not move.

⚠️ Intensity Check: This is the most demanding step. If you’re a beginner, take it slow. Stiff peaks mean the whites hold a firm point when you lift the beater.

6. Fold the batter (5 minutes, delicate intensity)

• Add the dry flour mixture to the yolk-quark mixture. Stir gently until just combined.

• Add ⅓ of the whipped egg whites to the yolk batter. Fold vigorously with a spatula to lighten the mixture.

• Gently fold in the remaining whites in two additions. Use a cut-and-lift motion (down through the center, up the side, rotate bowl). Stop when no white streaks remain — do not overmix or the cake will deflate.

7. Bake (50–60 minutes, low intensity – waiting)

Pour batter into the prepared pan. Smooth the top. Bake for 50–60 minutes until:

• The top is golden brown

• A skewer inserted comes out clean or with a few moist crumbs

• The cake slightly pulls away from the pan edges

8. Cool in oven (1 hour, no intensity)

Crucial step: Turn off the oven, crack the door open (use a wooden spoon handle), and let the cake cool inside for 1 hour. This prevents sudden temperature shock, which causes the cloud cake to collapse.

9. Final cool and serve (30 minutes)

Remove cake from oven. Run a thin knife around the edge, then release the springform. Cool completely on a wire rack. Dust generously with powdered sugar and top with fresh berries.

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🍽️ Serving & Storage

• Serve: Best eaten the same day, at room temperature.

• Store: Refrigerate leftovers in an airtight container for up to 2 days. Texture will become denser — still delicious.

• Freeze: Not recommended (the delicate foam structure breaks down).

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📈 Nutrition Information (per slice, 12 slices)