Lemon Cloud Cake

Ingredients

• 200 ml Fresh lemon juice (about 2 large lemons, freshly squeezed)
• 100 ml Water (for gelée)
• 250 g Granulated sugar (Divided: 125 g for gelée, 120 g for sponge, 80 g for mousse, 150 g for meringue (total 475 g, adjust as needed))
• 10 g Pectin (powder) (Fruit pectin for gelée; use a brand that sets at low sugar)
• 30 g Candied lemon peel, diced (Adds texture and extra lemon flavor)
• 10 g Fresh mint leaves (Finely chopped; optional but recommended)
• 120 g Granulated sugar (for sponge)
• 3 Large eggs (Room temperature)
• 2 tsp Lemon zest (Zest of 2 lemons, finely grated)
• 60 ml Liquid cream (light whipping cream) (Add to sponge batter just to incorporate)
• 120 g All‑purpose flour (Sifted)
• 5 g Baking powder (≈1 tsp)
• 2 Gelatin sheets (Soak in cold water 10 min; about 4 g total)
• 100 g Unsalted butter, cold, diced (Cut into small cubes and kept chilled)
• 300 ml Heavy whipping cream (Very cold for whipping)
• 4 Egg whites (Room temperature, clean bowl)
• 150 g Sugar (for meringue syrup)
• 50 ml Water (for meringue syrup)

Instructions

1. Prepare Lemon‑Mint Gelée

   In a medium saucepan combine 200 ml lemon juice, 100 ml water and 125 g sugar. Heat over medium‑low, stirring, until the mixture reaches at least 60 °C.

   Time: PT5M

2. Add Pectin Mixture

   In a small bowl mix the remaining 125 g sugar with 10 g pectin. When the lemon mixture is hot, whisk the pectin‑sugar mixture in a steady stream, then bring to a boil and cook 3–4 minutes while stirring constantly.

   Time: PT5M

3. Incorporate Candied Lemon and Mint

   Remove the pan from heat, stir in 30 g diced candied lemon peel, return to heat for 1 minute and bring back to a gentle boil. Remove again, add 10 g chopped fresh mint leaves, mix well, then pour the hot gelée into a 16 cm ring lined with plastic wrap. Spread evenly.

   Time: PT4M

4. Freeze Gelée

   Place the ring with gelée in the freezer for at least 3 hours until solid. It must be firm enough to handle without breaking.

   Time: PT0M

5. Make Lemon Sponge Batter

   In a large mixing bowl whisk 120 g sugar, then add 3 eggs. Beat with the electric mixer on high for 8–10 minutes until the mixture is pale, thick and ribbon‑like.

   Time: PT10M

6. Add Flavor and Liquids

   Fold in the zest of 2 lemons, then drizzle in 60 ml liquid cream and mix just to combine. Sift 120 g flour with 5 g baking powder over the batter and fold in gently – do not over‑mix.

   Time: PT3M

7. Bake the Sponge

   Spread the batter evenly in a 20 cm ring placed on a silicone baking mat. Bake in a pre‑heated oven at 180 °C fan‑forced for 12 minutes, or until a skewer comes out clean.

   Time: PT12M

   Temperature: 180°C

8. Cool and Demould Sponge

   Allow the sponge to cool completely on the tray. Run a thin knife around the inner edge of the ring, then lift the ring away. Place the cooled sponge on a serving plate and set the same 20 cm ring back around it for later assembly.

   Time: PT10M

9. Prepare Lemon Mousse Base

   Soak 2 gelatin sheets in a bowl of cold water for 10 minutes. Meanwhile, in a saucepan combine 80 g sugar, the zest of 1 lemon and 120 ml freshly squeezed lemon juice. Heat over medium‑low, stirring, until the mixture thickens (about 5‑7 minutes).

   Time: PT12M

10. Add Gelatin and Butter

    Remove the pan from heat, squeeze excess water from the gelatin sheets and stir them into the warm lemon mixture until fully dissolved. Let the mixture cool to 32 °C, then whisk in 100 g cold butter diced into small cubes until the cream is smooth and glossy.

    Time: PT8M

11. Chill Mousse Base

    Transfer the lemon‑butter cream to a container, cover with plastic wrap (touching the surface to avoid a skin), and refrigerate for 1.5–2 hours until firm.

    Time: PT0M

12. Whip Heavy Cream

    Place a chilled bowl and whisk attachment in the freezer for 10 minutes. Pour 300 ml cold heavy cream into the bowl and whip on medium‑high until soft peaks form (about 5‑6 minutes).

    Time: PT6M

13. Combine Mousse Base and Whipped Cream

    Remove the chilled lemon‑butter cream from the fridge, discard the plastic wrap and give it a quick blend with a hand mixer to smooth. Gently fold the whipped cream into the lemon cream using a spatula until a light, airy mousse forms.

    Time: PT4M

14. Assemble Cake – Gelée Layer

    Take the frozen lemon‑mint gelée (still in its 16 cm ring) and place it in the centre of the 20 cm ring that is already surrounding the sponge. Ensure it sits flat.

    Time: PT2M

15. Add Lemon Mousse

    Spoon the lemon mousse over the gelée, spreading evenly to the edges of the 20 cm ring with a spatula. Smooth the top.

    Time: PT4M

16. Chill Assembled Cake

    Cover the cake with plastic wrap and refrigerate for at least 4 hours (or overnight) so the mousse firms up.

    Time: PT0M

17. Make Italian Meringue – Sugar Syrup

    In a clean saucepan combine 150 g sugar and 50 ml water. Heat over medium‑high, without stirring, until the syrup reaches 121 °C on an instant‑read thermometer.

    Time: PT8M

    Temperature: 121°C

18. Whip Egg Whites

    While the syrup is heating, place 4 egg whites in a clean, dry mixing bowl and beat on medium speed until soft peaks form.

    Time: PT5M

19. Combine Syrup and Egg Whites

    When the syrup hits 121 °C, remove it from heat. With the mixer on medium‑high, slowly stream the hot syrup into the egg whites through the whisk bowl opening. Continue beating until the meringue has cooled to room temperature and is glossy and stiff (about 5‑7 minutes).

    Time: PT7M

20. Prepare Cake for Meringue

    Using a kitchen torch, gently heat the outer edge of the 20 cm ring for a few seconds to loosen it, then carefully lift the ring away, leaving the chilled cake exposed.

    Time: PT2M

21. Pipe Italian Meringue

    Transfer the Italian meringue to a pastry bag fitted with a star tip. Pipe swirls or waves over the entire surface of the cake, covering it completely.

    Time: PT5M

22. Torch the Meringue

    Using the kitchen torch, lightly brown the meringue peaks until golden. Rotate the torch to achieve an even color.

    Time: PT3M

23. Serve

    Allow the cake to sit at room temperature for 5 minutes before slicing. Use a hot, wet knife for clean cuts.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Fresh lemon juice: store‑bought lemon juice (adjust sugar)
• Instead of Granulated sugar: coconut sugar, caster sugar
• Instead of Pectin (powder): agar‑agar (use less)
• Instead of Candied lemon peel, diced: zest of 1 fresh lemon + a pinch sugar
• Instead of Fresh mint leaves: lime zest, basil
• Instead of Large eggs: egg replacer for vegans (but texture changes)
• Instead of Lemon zest: lemon extract (1 ml)
• Instead of Liquid cream (light whipping cream): whole milk (less rich)
• Instead of All‑purpose flour: cake flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Gelatin sheets: agar‑agar (use 1 g)
• Instead of Unsalted butter, cold, diced: margarine
• Instead of Heavy whipping cream: chilled half‑and‑half (less stable)
• Instead of Egg whites: aquafaba (≈60 ml)
• Instead of Sugar (for meringue syrup): corn syrup (adjust)

Equipment Needed

• Medium saucepan
• Large mixing bowl
• Electric hand mixer
• Whisk
• Silicone baking mat
• 16 cm (6‑inch) ring mold
• 20 cm (8‑inch) ring mold
• Oven
• Kitchen torch
• Pastry bag with star tip (St. Honoré)
• Instant‑read thermometer
• Plastic wrap (cling film)
• Spatula
• Knife
• Microplane or fine grater
• Scale

Critical Steps — Do Not Skip

• Gelée must reach at least 60 °C before adding pectin.
• Egg whites must be completely clean and dry before whipping.
• Sugar syrup must reach 121 °C for a stable Italian meringue.
• Mousse must be chilled sufficiently before assembling.
• Meringue must be fully incorporated and cooled before piping.

Chef Tips from the Video

• Use organic lemons for the brightest flavor and zest the peel before juicing.
• Sift the flour and baking powder together to avoid lumps.
• For extra shine on the meringue, finish beating until the peaks form a glossy “bird’s beak”.
• A hot, wet knife (dip in hot water and wipe dry) cuts the cake cleanly without tearing the delicate layers.

Troubleshooting

Storage

Refrigerator: Cover tightly with plastic wrap; keep for 2–3 days.

Freezer: Not recommended; meringue loses texture.

Room temperature: Serve within 2 hours after torching; otherwise keep refrigerated.

Make-Ahead Tips

• Gelée can be prepared 2 days ahead and kept frozen.
• Biscuit sponge can be baked a day early; store wrapped at room temperature.
• Lemon mousse base can be chilled up to 24 hours before folding in whipped cream.
• Italian meringue is best made just before serving for optimal texture.