Wow! Now I understand how this got the name”cloud cake” – my second attempt and it was light as a cloud, melt in the mouth smoothness and the cream and strawberry coulis gave this a real lift.
The trick here is to have your oven already heated to 160° C.
Next, use a beater and beat the egg whites with the xylitol until peaks form or if you turn your dish over, the mixture won’t slide off.
I used an ice cream scoop to measure out onto the baking sheet – this gave you 10 cakes. Bake 5 first and 5 thereafter.
Invest in a silicone baking sheet and you won’t have tins to scrub. The recipe says 20 – 25 minutes but mine took 10 minutes. Adjust according to your oven. Then you know you are cooking!
You will need:
3 tbsp. plain yogurt
1/2 tsp. baking powder
1 pinch stevia/xylitol
First separate the eggs. Add the yogurt and stevia/xylitol to your egg yolks and mix well.
Add the baking powder to the egg whites and combine using a mixer.
For all those with arm strength, feel free to use a whisk!
Using a spatula, gently fold the egg yolk mixture into the egg whites.
On a baking tray lined with baking paper, spoon out the the mixture (about 1 tbsp. for each roll).
Put double the quantity for bigger rolls.
Flatten into a patty shape using the back of the spoon.
Now bake for 20-25 minutes at 160°C.
It never hurts to peek into into the oven now and then to make sure the rolls are not burning.
Customize your rolls in whatever way you like!
Create a sandwich using veggies and meat, or add jam and butter – the possibilities are endless!
Whether served sweet or savory, this healthy bread alternative is sure to taste just as good as it looks.
Prepared, tried and tested by: Omi Nair