Turkish Delight Cloud Cake

Allergens

Eggs - Dairy

Ingredients

• 1 cup granulated sugar
• 3/4 cup water
• 2 cups heavy whipping cream
• 1 1/2 teaspoons rosewater
• 1 teaspoon vanilla extract
• 4 large eggs, separated
• 3/4 cup all
• purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Confectioners' sugar for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease and flour an 8 inch round cake pan, then line the bottom with parchment paper.
2. In a small saucepan, combine granulated sugar and water cook over medium heat until the sugar dissolves, stirring occasionally. Increase the heat to high, and without stirring, bring the mixture to a boil until it reaches 248°F (120°C) on a candy thermometer.
3. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt set aside.
4. In another large bowl, beat egg yolks gradually add the hot sugar syrup, beating until fully combined. Add vanilla extract and rosewater to the mixture.
5. In a separate clean bowl, using an electric mixer on high speed, beat egg whites until stiff peaks form.
6. Stir 1/3 of the beaten egg whites into the egg yolk mixture to lighten it. Fold in the remaining egg whites carefully but thoroughly.
7. Gently fold in the dry ingredients until just combined. Pour the batter into the prepared cake pan, and smooth the top with a spatula.
8. Bake for 30 35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
9. In a large bowl, whip heavy cream until soft peaks form. Gently fold in rosewater and vanilla extract.
10. Remove the cake from the pan, place it on a serving plate, and spread the whipped cream evenly over the top. Dust with confectioners' sugar for an elegant finish.

Chef’s Insight

The secret to this cake lies in the perfect balance between sweet and aromatic Turkish Delight flavors and rich chocolate sponge.

Notes

Be sure to use pure rosewater for the authentic flavor of Turkish Delight.