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Cloud Bread Pastel Swirl Loaf

Delight in Cloud Bread Pastel Swirl Loaf – A Fluffy Experience

The Cloud Bread Pastel Swirl Loaf is a gluten-free showstopper that elevates brunch with its light texture and appealing pastel swirls.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 10 slices
Course: Gluten-Free
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 4 large Egg Whites Essential for achieving the light, fluffy texture.
  • 4 large Egg Yolks Do not mix with egg whites.
  • 8 oz Cream Cheese Can be substituted with ricotta.
  • 1/4 tsp Salt Enhances overall taste.
  • 1/2 tsp Cream of Tartar Stabilizes egg whites; can use lemon juice instead.
  • 1 Tbsp Sugar or Honey Optional, for sweetness.
  • Gel Food Coloring Optional for pastel swirls.

Equipment

  • Loaf pan
  • electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C) and line a loaf pan with parchment paper.
  2. Carefully separate the egg whites from the yolks into two clean bowls.
  3. Add cream of tartar to the egg whites and beat until stiff peaks form (2-4 minutes).
  4. In the yolk bowl, combine softened cream cheese, salt, and sugar or honey. Mix until smooth.
  5. Gently fold the whipped egg whites into the yolk mixture in batches.
  6. Divide the batter and add gel food coloring, mixing well to incorporate color.
  7. Spoon dollops of the colored batters into the prepared pan to create a marbled effect.
  8. Bake for 30-40 minutes or until golden and springy in the center.
  9. Cool for 5-10 minutes in the pan, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 100kcalCarbohydrates: 2gProtein: 5gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 100mgSodium: 150mgPotassium: 100mgSugar: 1gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Ensure no egg yolk mixes with the whites, and be gentle when folding to maintain fluffiness. Store any leftovers in an airtight container for up to 3 days or freeze for later use.

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