Blueberry Cloud Cake

Blueberry Cloud Cake

Last week I shared with you the Russian Honey Cake (Medovik) recipe which uses 9 egg yolks. So to use up the egg whites, my sister Nastya, recommended this cake from Martha Stewart.

I’ve been trying to make this cake for a few weeks now. The original recipe uses 18 oz of blackberries, and I was having a hard time finding them. Seems like whenever you need them they disappear. All the grocery stores in my city had none, or were at a ridiculous price (almost 4 bucks for 6oz?!) Even costco, and I always, always see blackberries in their fruit section. 

I really needed to use up those whites before they went bad, so I decided to use blueberries instead. They were also on sale (buy one get one free). :) hehe. And it turned out great.

This cake is so fluffy and light, exactly what the title describes it, blueberry cloud cake. And it’s really really easy to make, and also a great looking roll. So If you want to impress your guests, this is it.  

What you’ll need:

2 pints blueberries 

3/4-1 1/2 cups granulated sugar

*update: I used 1 1/2 cups sugar and it was way too sweet. So I recommend using 3/4 cup to 1 cup of sugar.

cooking oil spray, for parchment

8 large egg whites

2 tbsp cornstarch

1 tbsp white-wine vinegar

1 tsp vanilla extract

1 1/4 cups cold heavy cream

1/4 cup confectioners’ sugar, plus extra for dusting

Instructions:

Preheat oven to 325°F. Line a 17X12 inch baking pan with parchment paper, and spray with cooking oil.

Beat egg whites using a whisk on medium speed until soft peaks form, about 2-3 minutes. Add 1 1/2 cups sugar and beat 5 more minutes until stiff peaks form.

meringue 2Add vanilla, white wine vinegar, and cornstarch and beat for another minute.

Spread the meringue as evenly as possible onto the prepared baking pan. Cook for 22 minutes, rotating halfway through.

Puree 3 cups of blueberries, and strain through sieve (sorry no photos). Whisk heavy whipping cream and confectioner’s sugar together until soft peaks form. Add 1/3 cup blueberry syrup and whisk until stiff peaks form.

Dust top of meringue with confectioner’s sugar, and top with parchment paper. Flip the cake upside down and peel off the original parchment. 

Spread the cream on cake, leaving about an inch space on the longer sides and 2 inch space on the side where the end of the cake roll will be. 

Roll it up!  

Refrigerate for an hour before serving. Trim the ends off and decorate cake with remaining syrup, berries, and confectioners sugar. 

Blueberry Cloud Cake

Prep Time: 30 minutes

Cook Time: 22 minutes

Total Time: 1 hour, 52 minutes

Yield: 8 pieces

Blueberry Cloud Cake

Ingredients

  • 2 pints blueberries
  • 1 1/2 cups granulated sugar (3/4-1cup if you don't like your cake too sweet)
  • cooking oil spray, for parchment
  • 8 large egg whites
  • 2 tbsp cornstarch
  • 1 tbsp white-wine vinegar
  • 1 tsp vanilla extract
  • 1 1/4 cups cold heavy cream
  • 1/4 cup confectioners' sugar, plus more for dusting

Instructions

  1. Preheat oven to 325°F. Line a 17X12 inch baking pan with parchment paper, and spray with cooking oil.
  2. Beat egg whites using a whisk on medium speed until soft peaks form, about 2-3 minutes. Add 1 1/2 cups sugar and beat 5 more minutes until stiff peaks form.
  3. Add vanilla, white wine vinegar, and cornstarch and beat for another minute.
  4. Spread the meringue as evenly as possible onto the prepared baking pan. Cook for 22 minutes, rotating halfway through.
  5. Puree 3 cups of blueberries, and strain through sieve. Whisk heavy whipping cream and confectioner's sugar together until soft peaks form. Add 1/3 cup blueberry syrup and whisk until stiff peaks form.
  6. Dust top of meringue with confectioner's sugar, and top with parchment paper. Flip the cake upside down and peel off the original parchment.
  7. Spread the cream on cake, leaving about an inch space on the longer sides and 2 inch space on the side where the end of the cake roll will be.
  8. Roll up the cake.
  9. Refrigerate for an hour before serving. Trim the ends off and decorate cake with remaining syrup, berries, and confectioners sugar.
http://yelenasweets.com/2013/06/26/blueberry-cloud-cake/

 

 

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Comments: 6

  1. Dina June 28, 2013 at 9:39 pm Reply

    sounds nice and refreshing for summer!

    • Yelena June 29, 2013 at 9:05 pm Reply

      Yes it’s great for the hot months, as well as any special occasion.

  2. Hilary June 29, 2013 at 4:22 pm Reply

    this looks great! I might try this with fresh in-season strawberries

    • Yelena June 29, 2013 at 9:08 pm Reply

      Mmm I think that would work great! Let me know how you like it.

  3. Olesya May 25, 2014 at 8:39 am Reply

    Yelena, I made this yesterday, but my meringue part got all deflated while in the fridge. Yours looks nice and puffy, mine ended up very thin. I just went through the recipe again to make sure I followed it correctly and seems like I did. What do you think I may have done wrong? Thanks and I absolutely love your recipies for pumpkin roll and russian honey cake, those are my families favorits now!

    • Yelena May 26, 2014 at 11:55 pm Reply

      Hi olesya! Sorry to hear your meringue deflated! It’s never happened to me, so I’m really not sure. Meringue is so delicate and just a bit of yolk or fat left in a bowl can ruin it. I follow some tips when making meringue that I probably should have mentioned.
      1. Make sure your bowls and whisks are super clean and dry.
      2. The whites whip up better when they are at room temperature.
      3. Make sure you beat the whites first until it becomes white and forms peaks before adding sugar.
      Another thing I should have mentioned is after taking it out of the oven, let it cool off before adding the frosting and rolling it up. Hope this helps, and I’ll keep my ears open if someone else had this problem and found a solution. :)

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