True to its name, cloud bread is lighter than air and absolutely delicious. It’s a delicate, gluten- and carb-free substitute for bread made with eggs, cream cheese and cream of tartar (other flavourings can be added too). Lovely with various sweet or savoury crowning glories (think bruschetta toppings for inspiration).
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
- 3 eggs, separated
- 55g cream cheese, softened
- pinch salt
- 1,25ml (¼ tsp) cream of tartar
- mixed frozen berries, defrosted
- double-thick cream
- olive tapenade
- roasted vine tomatoes
- buffalo mozzarella/fior di latte, torn
- crème fraîche
- smoked salmon
- fresh herbs, to garnish
Preheat the oven to 180°C and line a large baking sheet with baking paper.
Combine the egg yolks, cream cheese and salt in a medium bowl and mix until smooth.
In another medium bowl, add the egg whites and cream of tartar and beat with an electric beater on high until they are fluffy, and stiff peaks form.
Gently fold the egg whites into the yolk mixture, trying to combine the mixture well, but not breaking down the fluffiness of the whites too much.
Spoon the mixture into even rounds (heaped tablespoon in quantity) on the prepared baking sheet. Bake in the preheated oven until slightly golden and puffy, about 35 minutes.
Top the rounds with toppings of your choice (some ideas include: defrosted frozen berries and double-thick cream; olive tapenade, roasted vine tomatoes and buffalo mozzarella or fior di latte; or crème fraîche and smoked salmon).
Garnish with sprigs of fresh herbs.