Turkish Delight Cloud Cakes

Allergens

Eggs, Nuts

Ingredients

• 1. 4 large eggs, separated 2. 3/4 cup granulated sugar 3. 1 teaspoon rose water 4. 1 teaspoon orange blossom water 5. 1/2 cup all
• purpose flour 6. 1/4 cup cornstarch 7. 1/2 teaspoon baking powder 8. 1/4 teaspoon salt 9. 1/4 cup powdered sugar 10. 1/2 cup chopped pistachios, toasted

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour six 6 ounce ramekins.
2. In a large bowl, whisk together the egg yolks, granulated sugar, rose water, and orange blossom water until smooth.
3. In another bowl, sift together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
5. Divide the batter evenly among the prepared ramekins. Bake for 20 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
6. Allow the cloud cakes to cool in the ramekins for 10 minutes before removing them onto a wire rack. Cool completely.
7. Before serving, dust the tops of each cake with powdered sugar. Garnish with toasted pistachios.

Chef’s Insight

To achieve the perfect texture, be careful not to overmix the batter or overbake the cakes.

Notes

To achieve the perfect texture, be careful not to overmix the batter or overbake the cakes.