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Cloud Cake

Prep Time:2 Hours
Cook Time:40 Minutes

Nutritional Information

This is called a cloud cake because when it bakes it puffs up like a pillowy cloud.


  • For the Cake:
  • 9 ounces white chocolate, chopped
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 4 large eggs, separated
  • 1/2 cup powdered sugar
  • 2 teaspoons lemon zest
  • For the Topping:
  • 2 cups whipping cream
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 fresh mango, peeled and pitted
  • 2 tablespoons gelatin
  • 1/2 cup cold water
  • For the Sauce:
  • 1/2 cup passionfruit puree
  • 1/2 cup reisling


  • 1. For cake, preheat the EGG to 350 °F using indirect heat and line the bottom of an ungreased 9-inch springform pan with parchment paper.
  • 2. Melt the chopped white chocolate in a microwave on medium heat, stirring every 10 seconds until melted. Cut butter into pieces and set on top. Cover dish and allow to melt in while preparing eggs. Whip whole eggs, egg yolks and ¼ cup powdered sugar with electric beaters until pale and fluffy. Stir chocolate mixture to incorporate butter and fold into egg mixture. Stir in lemon zest. In a separate bowl, whip whites with remaining powdered sugar until they hold a medium peak. Fold a third of the whites into chocolate mixture and then fold in remaining two thirds. Spread into prepared pan and bake for 35 to 45 minutes, until top of cake is an even golden brown color. Let cake cool completely. Don’t worry if the cake falls in the center – it’s supposed to (leaves more room for cream!). To remove from pan, gently run a knife around the outside edge of the cake and loosen pan. Peel off parchment and place on a platter.
  • 3. For cream whip cream with powdered sugar until it holds a medium peak. Bloom the gelatin in the water for a few minutes until all of the water has been absorbed. Put in the microwave for 10 seconds at a time until all of the gelatin mixture has melted. With the machine running, slowly drizzle the gelatin into the whipped cream until all of it has been incorporated. Top the cake with the cream and refrigerate for 2 hours until set.
  • 4. Preheat the EGG to 400º using direct heat and a cast iron grate. Grill the mangoes until char marks form, a few minutes per side. Remove from the grill and chop.
  • 5. Preheat a sauce pot. Pour in the reisling and let it simmer for a few minutes. Add the puree and stir to combine. Let simmer for a few minutes until it thickens. Remove from the grill and serve the cake with the grilled fruit and the sauce.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828