★ DIGITAL EXCLUSIVE ★
Cloud bread
This aos ffy co rea ony nees e inreients The gooey m a llowy, meringue texture is sure to go down a treat.
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. 6 Serve immediately once it has baked as it will start to collapse slightly as it cools.
Tip If you are using egg whites, make sure they are at room temperature before whisking. Why not try adding other colours to make different coloured cloud breads, or adding different flavours to flavour your cloud bread.
Get creative with the kids!
Cake pops
These cake pops are a great way to use leftover cake trimmings!
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September 2021
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