Cloud cake
Cakes
I got started in pastry, probably when I was about three or four years old, with my grandmother and my father baking pies. I always had a love for getting my hands into what I was doing, and seeing the product from raw ingredients to a final result—and then being able to eat it. This Japanese cloud cake uses a made-from-scratch yogurt (it's easier than you think!) that requires just two ingredients: organic dairy milk and yogurt starter culture. The yogurt adds a gentle tang, while the French meringue gives this light, fluffy cake its signature airy texture. Once it's baked through and chilled (it needs at least four hours in the fridge), top it with your favorite preserve or fresh fruit, and enjoy!
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