Cloud Bread

This fabulous fluffy cloud bread only needs 5 ingredients! The gooey mallowy, meringue texture is sure to go down a treat!

about 4 pieces

Easy 15 Minutes

Ingredients

Ingredients

For the recipe  Cloud Bread

For the Cloud Bread:

3 Egg Whites (3 medium egg whites)
30 g Caster Sugar
10 g Cornflour
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Dr. Oetker Pink Extra Strong Food Colour Gel

preparation

Preparation

1

Preheat your oven to 150°C/130°C/Gas Mark 2 and line a baking tray with greaseproof. Pop your egg whites into a large metal or glass bowl – make sure your bowl is free of any grease as this will stop your egg whites whisking up.

2

Whisk up your egg whites using a hand held electric whisk or freestanding mixer until pale and frothy. Gradually add the sugar a spoonful at a time whisking between each addition. 

3

Sieve over the corn flour, add the Vanilla Extract and a few drops of Pink Colour Gel. Continue to whisk the mixture for about 5 minutes until it’s lovely glossy mixture. To check it is ready tip the bowl upside down and the mixture should not fall out.

4

Dollop your mixture onto your lined baking tray and mould into an oval shape using a spatula or palette knife. 

5

Bake for about 30-35 minutes, your cloud bread should turn golden brown on the outside but don’t worry it’ll be lovely and pink inside. 

6

Serve immediately once it has baked as it will start to collapse slightly as it cools.  

Nutritional Information for the recipe Cloud Bread

Per Serving Per 100 g / ml
Energy 239 kJ
57 kcal
578 kJ
138 kcal
Fat 0.01 g 0.04 g
Carbohydrate 10.76 g 26.24 g
Protein 3.26 g 7.95 g
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