Coffee-Nut Cloud Cake with Whipped Coffee Cream
A tall, feather-light coffee-and-nut cake made with separated eggs and finished with a soft whipped coffee cream. The coffee gives the cake warmth and depth while the ground nuts add old-fashioned family-bakery flavor. The texture should be airy and springy rather than dense.
Ingredients
Equipment
Method
- Prepare the coffee. Dissolve 1 tablespoon instant coffee in 1 cup boiling water. Set aside until it cools to warm or room temperature.
- Preheat the oven. Heat the oven to 350°F / 175°C. Position a rack in the lower-middle part of the oven so the tall tube pan has room to rise.
- Do not grease the pan. Use a clean, dry 10-inch tube or angel-food pan. Leave the bottom, sides, and center tube ungreased. The batter needs to cling to the pan as it rises.
- Mix the dry ingredients. Whisk together the flour, baking powder, and salt. Set aside.
- Separate the eggs. Place the egg whites in a completely clean, grease-free bowl and the yolks in a second large bowl. Do not let any yolk get into the whites.
- Start the egg whites. Beat the whites on medium speed until foamy. If using the optional cream of tartar, add it now.
- Add the first sugar. Gradually add 1/2 cup / 100 g of the granulated sugar to the whites while beating. Do not dump it in all at once.
- Beat to stiff glossy peaks. Increase to medium-high speed and beat until the whites are glossy and a lifted peak stands upright. Stop as soon as they reach stiff peaks; do not beat until dry or clumpy.
- Beat the yolks. In the second bowl, beat the egg yolks until blended.
- Add the remaining sugar. Gradually beat the remaining 1 1/2 cups / 300 g sugar into the yolks. Beat until the mixture becomes thicker and paler.
- Add the vanilla. Mix in the vanilla extract.
- Add flour and coffee alternately. On low speed, add the dry ingredients in about 3 additions, alternating with the cooled coffee. Begin and end with the dry ingredients. Mix only until incorporated after each addition.
- Add the nuts. Fold the finely ground walnuts or pecans into the yolk batter until evenly distributed.
- Lighten the batter. Add about one-quarter of the yolk batter to the whipped whites. Fold gently with a large rubber spatula.
- Fold in the rest. Add the remaining yolk batter in about 3 additions, folding gently after each. Cut down through the center, sweep under the batter, and lift it over itself while rotating the bowl.
- Stop folding. Stop as soon as no large white streaks remain. Extra stirring knocks out the air that makes the cake light.
- Fill the pan. Gently transfer the batter to the ungreased tube pan and smooth the top.
- Release large air pockets. Run a thin skewer or knife gently through the batter once in a circular motion. Do not aggressively tap or bang the pan.
- Bake. Bake at 350°F / 175°C for 60-70 minutes. Avoid opening the oven during the first 45 minutes.
- Check for doneness. The cake should be tall and golden, the top should spring back when lightly touched, and a tester inserted in the thickest part should come out clean or with a few dry crumbs.
- Invert immediately. As soon as the cake comes out of the oven, turn the entire pan upside down. Rest it on its cooling feet, or place the center tube over the neck of a sturdy heat-safe bottle.
- Cool completely upside down. Leave the cake inverted for at least 1 hour; about 2 hours is ideal. Do not try to remove it while warm.
- Loosen the cake. Once completely cool, run a thin knife around the outside edge and around the center tube. If the pan has a removable bottom, lift the cake out and then loosen the bottom.
- Transfer to a serving plate. Turn the cake right-side up and place it on a serving plate before adding the cream.
- Make the Whipped Coffee Cream – Dissolve the coffee. Stir 1 teaspoon instant coffee into 1 teaspoon hot water until smooth. Let it cool completely.
- Start the cream. Pour the very cold non-dairy whipping cream into a cold mixing bowl and beat until it begins to thicken.
- Sweeten. Add 1/4 cup / 30 g confectioners’ sugar and continue beating.
- Flavor. Add the cooled dissolved coffee and the vanilla.
- Beat to medium-firm peaks. Stop when the cream is fluffy and holds its shape. Taste and add more confectioners’ sugar, up to 1/2 cup / 60 g total, if you want it sweeter.
- Finish the cake. Spread the coffee cream over the completely cooled cake shortly before serving. A relaxed, family-style finish is perfect; it does not need to look bakery-perfect.
- Chill. Refrigerate the finished cake because of the whipped topping.
Notes
Cream of Tartar
Cream of tartar is optional. It helps stabilize the whipped egg whites. If you do not have it, leave it out; use a clean, grease-free bowl and beat the whites carefully to stiff, glossy peaks.
Make Ahead, Storage & Freezing
- Make ahead: Bake the plain cake 1 day ahead. Cool completely before covering.
- Finished cake: Refrigerate once the whipped coffee cream is added.
- Refrigerator: Best within about 3 days.
- Freezer: Freeze the plain, unfrosted cake tightly wrapped for up to 2 months. Thaw completely, then make the coffee cream fresh.
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