Whipped egg whites bake into a soft, sweet mound with a lightly golden shell. Cornstarch steadies the foam while the middle stays airy and springy.
The lift in Cloud Bread comes entirely from air beaten into egg whites. A little sugar helps the foam hold its shape, and cornstarch gives the baked center more body without turning it into a flour loaf.
Use a spotless bowl and keep yolk out of the whites. The mound will settle as it cools; serve it warm and freshly torn for its lightest texture, rather than treating it like sandwich bread.
Method
Heat the oven to 300°F (150°C). Line a sheet pan with parchment. Put egg whites in a clean, dry mixing bowl.
Beat with an electric mixer until foamy. Gradually add sugar while beating, then sift in cornstarch and add vanilla extract. Continue beating until glossy, stiff peaks stand upright when the beaters are lifted.
Spoon the foam onto the pan in one rounded mound about 6 inches across. Smooth the surface gently without pressing out the air.
Bake for until pale golden, set throughout and springy when lightly touched; the center should reach 160°F. Cool for , then tear into portions and serve warm.
Forkue tips
- Stop beating once the peaks hold; a dry, clumpy foam is harder to shape and loses volume when handled.
Storing and reheating
Eat warm for the airiest center. Keep leftovers covered in the fridge for up to 1 day and warm briefly at 250°F (120°C); the texture becomes denser after chilling.
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Kitchen gear
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Photo: bluebudgie, CC0, via Wikimedia Commons (cropped and enhanced)
Cloud Bread: FAQ
Why did my cloud bread collapse?
Some settling is normal, but a major collapse usually means the whites were under-whipped or the center was underbaked. Look for stiff peaks before shaping and a set, springy center.
Is this a low-carb sandwich bread?
No. This sweet egg-white version includes sugar and has a delicate, foam-like crumb. It is meant to be torn and eaten as a snack rather than filled like a sandwich.
How do I store and reheat Cloud Bread?
Eat warm for the airiest center. Keep leftovers covered in the fridge for up to 1 day and warm briefly at 250°F (120°C); the texture becomes denser after chilling.
How long does Cloud Bread take?
About 45 min in total: 15 min prep and 30 min cooking.
What do I need to make Cloud Bread?
The key ingredients are egg whites, cornstarch and vanilla extract, plus pantry basics.
Any tips for Cloud Bread?
Stop beating once the peaks hold; a dry, clumpy foam is harder to shape and loses volume when handled.
