TOP BAKING TRENDS!
Cloud bread
This fabulos fluffy cloud bread only speeds five ingredients! The gooey malloway meringuis texture is sure go down treast
SERVES 4
For the cloud bread
3 Dr. Oetker Free Range Egg White Powder Sachets (3 medium free-range egg whites)
30g (1oz) caster sugar
10g (¼ oz) cornflour
5ml (1 tsp) Dr. Oetker Madagascan Vanilla Extract
Dr. Oetker Pink Extra Strong Food Colour Gel
1 Preheat the oven to 150°C/Gas Mark 2 and line a baking tray with greaseproof paper. Make up the egg white powder following the instructions on the pack and pop 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 the egg whites using a handheld 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 cornflour, then 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 and glossy. To check it is ready, tip the bowl upside down; the mixture should not fall out.
4 Dollop the mixture onto the 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.
Serve immediately once it has baked as it will start to collapse slightly as
