This recipe is inspired by my grandmother, who would always whip up cloud cake for family spring dinners. It’s incredibly light, and the perfect close to any mid-day meal.
Vanilla Lavender Cloud Cake
Recipe by Lauren Miller
Total Cooking Time: 1 hour, 30 minutes
Active Cooking Time: 30 minutes
- 6 egg whites
- 1 teaspoon cream of tartar
- 2 cups sugar
- ¼ cup food-grade lavender flower buds
- Butter to coat baking pans
- 2 whole vanilla beans
- 3 cups whipping cream
- Additional food-grade lavender, to garnish
- High-speed blender for combining lavender buds and sugar (TIP: use a coffee or spice grinder to pre-grind buds before mixing if no high speed blender is available).
- Two 9” springform pans (TIP: buttering the removable sides of this pan make removing this very sensitive cake a breeze.)
Butter springform pans and chill a large mixing bowl or the metal bowl of a stand mixer. In blender, pulse sugar and lavender buds and set aside.
Add egg whites and cream of tartar to metal bowl. Whip until soft peaks form. Slowly pour in lavender sugar mixture to egg whites; making sure to not over mix. Divide mixture between the two heavily buttered 9-inch springform cake pans with a silicone spatula. Bake for 1 hour at 300°F.
Remove cakes from oven, and allow to cool completely.
Once cakes are cool, carefully release from their pans. Scrape seeds out of vanilla bean pods and add to whipping cream. Using a hand mixer or a stand mixer, whip mixture until very thick and holds a shape.
Place one cake layer on a serving plate, add half of the whipped cream between layers of cake, and layer second cake on top. Top with remaining whipped cream. Garnish sparingly with remaining lavender buds. Serve immediately.
Photo by Lauren Miller