Since I saw this Cloud Bread making waves on the internet some time last year, I’ve been wanting to give this super easy 4-ingredient recipe a try. Now, traditionally, one of the crucial ingredients for bread making is flour, yet this recipe calls for none.
The method resembles very much like making a soufflé yet less complicated so there is no really no messing up on this one (I hope). The only thing you’ll want to take note is the whisking of the egg whites. When the instruction states beat egg whites until STIFF peaks, you must really beat them till STIFF peaks. The stiffer the better. That way, your cloud bread will hold their shapes well when you transfer them onto the baking tray.
Smooth and shiny stiff peaks.
To be honest, it tasted like a super light and airy soufflé cheesecake but I’m not complaining! Even though 3 eggs were used, it was not eggy at all. They taste great on their own but you could definitely jazz them up by brushing the top with garlic butter, sprinkling grated cheese or even turn them into a sweet treat by brushing some butter and dusting them with cinnamon sugar.
Cheese flavored could bread.
Ingredients:
3 eggs – yolks and whites separated into 2 large bowls
3 tbsp (45 g) cream cheese – softened at room temperature
1 tbsp (15 g) sugar
¼ tsp cream of tartar
Makes 6 – 8 pieces
Recipe adapted from: Craftsy
The line up.
Separate the yolks and whites into 2 clean bowls.
Preheat oven to 150°C/300°F.
Using a handheld mixer, beat the egg whites and cream of tartar together until foamy.
With the mixer still on, slowly add in the sugar a little at a time and continue beat until stiff peaks formed firmly. This might take about 3 – 4 mins.
Using the same whisk from the handheld mixer, beat the egg yolks and cream cheese together until just combined.
Using a spatula, mix the egg mixture with the meringue and fold together gently until just combined. Do not overmix or the mixture will deflate.
Using a large ice cream scoop or spoon, spoon the batter evenly into dollops onto a baking tray lined with non-stick baking paper. This quantity is good for 6 large pieces or 8 medium pieces of cloud bread.
Bake in preheated oven for 25 mins or until golden brown. Serve like a pancake with whipped cream, fresh fruits or replace as burger buns.
For variation:
– Sprinkle on some grated cheese while still hot
– Brush with melted butter and sprinkle cinnamon and sugar mixture while still hot
Store in air-tight containers or Ziploc bags for up to 3 days to prevent them from drying out.
- 3 eggs – yolks and whites separated into 2 large bowls
- 3 tbsp (45 g) cream cheese – softened at room temperature
- 1 tbsp (15 g) sugar
- ¼ tsp cream of tartar
- Preheat oven to 150°C/300°F.
- Using a handheld mixer, beat the egg whites and cream of tartar together until foamy.
- With the mixer still on, slowly add in the sugar a little at a time and continue beat until stiff peaks formed firmly. This might take about 3 – 4 mins.
- Using the same whisk from the handheld mixer, beat the egg yolks and cream cheese together until just combined.
- Using a spatula, mix the egg mixture with the meringue and fold together gently until just combined. Do not overmix or the mixture will deflate.
- Using a large ice cream scoop or spoon, spoon the batter evenly into dollops onto a baking tray lined with non-stick baking paper. This quantity is good for 6 large pieces or 8 medium pieces of cloud bread.
- Bake in preheated oven for 25 mins or until golden brown. Serve like a pancake with whipped cream, fresh fruits or replace as burger buns.
- For variation:
- - Sprinkle on some grated cheese while still hot
- - Brush with melted butter and sprinkle cinnamon and sugar mixture while still hot
- Store in air-tight containers or Ziploc bags for up to 3 days to prevent them from drying out.
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