What’s the deal with… Cloud Bread? April 15, 2016

by HelloFresh Eat

With 4 ingredients and claims of “NoFatNoCarbAllGoodAllTheTime!”, cloud bread sounds (and probably is) too good to truly replace your favourite sourdough. In the interests of unbiased scientific research, however, we present it here for you today. Do you dare to consume the cumulonimbus? 

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What is deemed ‘cloud bread’and is blowing up your instagram feed right now is actually the combination of a few tried and tested baking methods. Whipped egg whites in the absence of a rising agent like yeast of bicarb soda will lift a batter, turning it into an airy, fluffy concoction. Cream of tartar, which is actually a acidic substance derived from the wine making process, stabilises egg whites and allows them to better hold their ‘stiff peak’ – that glorious state egg whites reach when whipped into a frenzy for several minutes.

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Finally, cottage cheese or cream cheese offers the bulk of this ‘bread’, lest it float away into thin air. When incorporated with egg yolk, it becomes thinner and more easily combined with the fluffy egg whites. Sweetener is optional in this recipe, but do be sure to only add a teaspoon (more will reduce the batter to a runny mess), and nothing that will be too liquid or heavy in the mix – agave nectar or honey works well.

4 Ingredient Cloud Bread


3 eggs, separated
3 tbsp cottage cheese or cream cheese
1⁄4 tsp cream of tartar
1 tsp sweetener (optional)


  1. Preheat oven to 150°C.
  2. Separate the yolk from the egg whites, and reserve the whites in a clean, dry bowl.
  3. Whisk together egg yolks, the cream cheese and the sweetener (if you're using any).
  4. Add the cream of tartar to the egg whites and beat the whites on high speed until they are fluffy and form stiff peaks.
  5. Using a spatula and using large scooping motions, fold the egg yolk mixture into the egg whites. Only continue until the mixture is just incorporated, taking care to keep as much air in the mixture as you can.
  6. Add grease proof paper to 2 baking trays.
  7. With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of a burger bun; roughly 2cm and 10cm wide).
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  9. Bake for around half an hour, or until the rounds have puffed up and are golden on top.
  10. Remove from the baking tray and cool on a rack.
  11. Enjoy right away for a crunchy, meringue-like texture, or put them in a tupperware container overnight for a more doughy, bread like consistency.

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At HelloFresh HQ, the jury’s still out on this food trend, and it won’t be replacing our morning sourdough toast. As a cheeky snack though, we’re intrigued by this ingenious use of eggs. Will you be giving a cloud bread a try? Be sure to share your final results with us!

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