You can make this cake in an 8 inch square pan or 9 inch square pan.It must be lined with something otherwise you will not be able to remove the cake from the pan because it is so delicate. If you don't have parchment paper, you can also line the interior of your cake pan with plastic wrap.I also like how the airy whipped cream complements the light texture of the cake. I did it mainly to make the cake look nicer for the photos. I added some whipped cream to the top of the cake, but it is completely optional.You only need to mix a few minutes until the gelatin is dissolved, the applesauce turns liquidy again and is warm to the touch.
Be careful to not let the mixture boil or get too hot. Stir applesauce mixture with whisk to dissolve the gelatin as the mixture begins to heat up. Once the water is heated, place your mixing bowl on top.
The bowl should also fit snugly so that the heat steam from the saucepan doesn't escape. You want to be able to put the mixing bowl on top of your saucepan without the bowl hitting the water. Make sure you are using a saucepan that is smaller than your mixing bowl. For the stove method: add 1/2 inch of water to a medium saucepan and bring to a simmer. I used the double boiler method on the stove, but if you are used to dissolving gelatin with other methods (using the microwave at low wattage or heating up the applesauce and dissolving it in there), that will also work. This is important because if the gelatin is not fully dissolved, the batter will not whip up to soft peaks. Uneaten cake should also be stored in the fridge.ĭissolve the gelatin in the applesauce. While the cake can sit out for a few hours, it will start to get a little too moist if it sits out at room temperature too long. The cake should be kept in the fridge until ready to eat. Cloud bread resembles regular bread in texture but a much lighter and airier version of it.
If you’ve ever made or eaten cloud bread, I think it’s a similar idea. So you do get a little bit of the sensation of eating cake but a much lighter cake. When you bite in, you do get the mouthfeel of cake crumbs, but then the cake crumbs almost immediately melt in your mouth. But you are probably wondering if it actually has the same texture as cake. You can see from the photos how much this cake looks like a regular cake. This process is similar to how marshmallows are made which explains why you are able to create a light cake-like structure with the gelatin. The gelatin is whipped with the applesauce until soft peaks form. I do not know if it will work with gelatin sheets. Unflavored gelatin powder: The key to this recipe working is unflavored gelatin powder. I have not tried this with other fruits but I have used flavored unsweetened applesauce with my berry cloud cake. Unsweetened applesauce: This cake will only work with unsweetened applesauce. It is perfect for when you are craving something a little sweet but don’t want anything heavy. It is very fun to eat as it just melts in your mouth. This isn’t your typical cake but it does look very similar to a regular cake. It also doesn’t need any flour, eggs, butter, oil or added sugar. It’s easy to make and doesn’t require baking. It’s a low calorie dessert that is just 2 ingredients. This healthy cake is light, airy and melts in your mouth.
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