Light As a Feather Cake
Delight in the ethereal charm of the "Light as a Feather Cake," a dreamy dessert that lives up to its name with its soft, airy texture and delicate sweetness. Made with simple yet elegant ingredients like cake flour, whipped egg whites, and a touch of vanilla, this classic sponge cake achieves its feather-light crumb through careful folding techniques and an inversion cooling method. Perfectly golden with a dusting of powdered sugar, it’s an excellent choice for any occasion, whether as a standalone treat or served alongside fresh berries and cream. With just 25 minutes of prep, this versatile, melt-in-your-mouth cake will quickly become a favorite in your dessert repertoire.
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Recipe Information
Ingredients
- 120 grams cake flour
- 150 grams caster sugar
- 5 large eggs
- 40 grams unsalted butter
- 60 ml whole milk
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.5 teaspoon cream of tartar
- 20 grams powdered sugar
Instructions
Preheat your oven to 170°C (340°F). Line the bottom of a 9-inch round cake pan with parchment paper. Do not grease the sides.
Separate the egg whites and yolks into two large bowls. Ensure the egg whites are in a clean, grease-free bowl.
In a small saucepan, melt the butter over low heat. Once melted, add the milk and warm gently. Remove from heat and stir in the vanilla extract. Set aside.
Sift the cake flour and a pinch of salt into the bowl containing the egg yolks. Add half of the caster sugar (75 grams) and whisk until the mixture thickens and turns pale. Gradually pour in the warm butter mixture and whisk until smooth.
Using an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating. Gradually add the remaining 75 grams of sugar a tablespoon at a time, beating until stiff, glossy peaks form.
Gently fold one-third of the beaten egg whites into the yolk mixture to loosen it. Then carefully fold in the remaining egg whites in two additions, using a spatula and making gentle, circular motions to avoid deflating the batter.
Pour the batter into the prepared pan. Tap the pan lightly on the counter to remove any large air bubbles.
Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and immediately invert the pan onto a wire rack (the cake pan should be upside down) to cool completely. This ensures the cake retains its airy structure.
Once cooled, run a knife around the edges of the pan to release the cake. Carefully transfer it to a serving plate.
Dust the top with powdered sugar before serving, if desired. Slice and enjoy your Light As a Feather Cake!
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 21.9 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
