Chiang Mai Cloud Cake

The Chiang Mai Cloud Cake is a delightful dessert that hails from the beautiful city of Chiang Mai in Northern Thailand. This cake is known for its light, fluffy texture reminiscent of the soft clouds that hover over the Thai mountains. The cake celebrates the rich culture and culinary heritage of the region, combining local ingredients and techniques to create a truly unique dessert experience.

History of Chiang Mai Cloud Cake

Chiang Mai, renowned for its stunning temples and culinary diversity, has inspired many traditional and modern recipes. The Chiang Mai Cloud Cake is a modern twist on classic Thai cakes, drawing from local flavor profiles while incorporating a Western-style cake's airy, moist texture. This fusion dessert echoes the charm of Chiang Mai's hospitality and its indulgence in sweet treats during festivals and special occasions.

Ingredients

• Cake Flour - 1 cup
• Cornstarch - 2 tablespoons
• Baking Powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Unsalted Butter - 1/2 cup, softened
• Coconut Sugar - 3/4 cup
• Eggs - 3 large, at room temperature
• Coconut Milk - 1/2 cup
• Vanilla Extract - 1 teaspoon
• Lemongrass - 1 stalk, finely chopped
• Lime Zest - 1 tablespoon
• Fresh Coconut - for topping, shredded

Preparation

Preparing the Ingredients

Before you start, ensure that all your ingredients are ready and measured. This includes having your coconut milk and eggs at room temperature, as this will affect the texture of your cake. Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.

Mixing the Batter

Begin by sifting together the cake flour, cornstarch, baking powder, and salt into a medium bowl. In a separate large mixing bowl, cream the unsalted butter and coconut sugar until light and fluffy, about 5 minutes with an electric mixer. Beat in the lemongrass and lime zest, bringing a burst of tropical aroma to the mix.

Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Gradually add the dry ingredients in three parts, alternating with the coconut milk and vanilla extract. Be sure not to over-mix; stir until just combined.

Cooking Process

Baking the Cake

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If at any point you're unsure about the baking time, consider using a cooking timer to keep track and prevent over-baking.

Cooling and Topping

Once baked, let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. While the cake cools, prepare the fresh coconut for topping by finely shredding it. Optionally, toast some of the shreds to add a crispy texture and added depth of flavor.

Enjoying Your Cloud Cake

Once your Chiang Mai Cloud Cake has cooled and been topped with the shredded coconut, slice and serve it at room temperature or slightly chilled. The cake pairs wonderfully with a hot cup of Thai tea or a light herbal infusion, allowing the tropical flavors to shine through. Whether enjoying alone or sharing with friends and family, this cake will surely bring the essence of Chiang Mai to your table.