Introduction
The Sweet Cloud Cake Bowl is the ultimate solution for a sudden, intense craving for comfort dessert. Far removed from the fuss of traditional baking, this recipe delivers a light, fluffy vanilla sponge cake, perfectly portioned and cooked in minutes, topped with a delicate, homemade ‘Cloud Cream.’ Originating from the popular trend of quick, single-serving mug cakes, we elevate the concept by focusing on superior texture and presentation. It’s quick enough for a weeknight treat, yet elegant enough to satisfy your inner pastry chef.
Ingredients
- For the Cake Base:
- 4 tablespoons (60g) All-Purpose Flour
- 4 tablespoons (50g) Granulated Sugar
- ½ teaspoon (2.5g) Baking Powder
- Pinch of Salt
- 3 tablespoons (45ml) Milk (whole or non-dairy)
- 1 tablespoon (15ml) Vegetable Oil or Melted Butter
- ½ teaspoon (2.5ml) Vanilla Extract
- For the Cloud Cream Topping:
- ½ cup (120ml) Heavy Whipping Cream (cold)
- 1 tablespoon (15g) Powdered Sugar (Icing Sugar)
- Optional Garnish: Fresh berries or a dusting of cocoa powder
Step-by-step Preparation
- Combine Dry Ingredients: In a large, microwave-safe bowl (about 12 oz / 350ml capacity), whisk together the flour, granulated sugar, baking powder, and salt until thoroughly combined. This initial mixing ensures the leavening agent is evenly distributed.
- Add Wet Ingredients: Pour in the milk, vegetable oil (or melted butter), and vanilla extract. Use a fork or small whisk to mix until the batter is just smooth. Be careful not to overmix; a few small lumps are okay, but over-stirring develops gluten, resulting in a tougher cake.
- Microwave the Cake: Place the bowl directly into the microwave. Cook on high (1000W) for 60 to 90 seconds. The cake is done when the top looks set, springs back lightly when touched, and no longer appears wet.
Tip: If your microwave is lower wattage, you may need up to 120 seconds. Watch carefully, as overcooking will dry out the sponge. - Cool Slightly: Carefully remove the hot bowl from the microwave and let the cake cool for 5 minutes. This allows the internal structure to set and prevents the hot steam from immediately melting the cream topping.
- Prepare the Cloud Cream: While the cake cools, pour the cold heavy cream and powdered sugar into a separate chilled bowl. Using an electric mixer or whisk, beat on high speed until soft, airy peaks form. Do not over-beat, or you will create butter.
- Assemble and Serve: Spoon or pipe the Cloud Cream generously over the cooled cake base. Garnish immediately with fresh berries, zest, or a light dusting of powdered sugar. Serve warm.
Nutritional Information
This recipe is designed as a rich, single-serving dessert. An estimated serving of the Sweet Cloud Cake Bowl contains approximately 420-450 calories, 25g of total fat (largely dependent on the cream used), and 45g of carbohydrates. While high in sugar, this treat offers quick energy and is a superb source of immediate comfort. Enjoying this dessert in moderation fits well within a balanced diet.
Storage
The Sweet Cloud Cake Bowl is best enjoyed immediately. If you must store leftovers, the cake base should be separated from the Cloud Cream. Store the cake base tightly wrapped at room temperature for up to 1 day, though it will begin to dry out. The Cloud Cream (whipped cream) can be stored in an airtight container in the refrigerator for up to 24 hours. To reheat the cake base, microwave for 10-15 seconds before topping with fresh cream.
Conclusion
The beauty of the Sweet Cloud Cake Bowl lies in its versatility and speed. For variations, try substituting a teaspoon of the flour with cocoa powder for a rich chocolate base, or add a pinch of cinnamon and almond extract for a warming holiday flavor. Serving suggestions include drizzling caramel sauce over the Cloud Cream or adding chopped nuts for crunch. This recipe proves that the most indulgent desserts don’t require hours of effort—just a few simple ingredients and a powerful craving.