Eggnog Cloud Cake with Spiced Whipped Cream and Candied Cranberries

This light, airy cake captures the classic flavors of eggnog, with a hint of spice and the sweetness of whipped cream and candied cranberries. It’s a favorite dessert for my friends and family of all ages. It combines the richness of eggnog and the fluffiness of meringue.

Ingredients

• 6 large eggs, separated

• 1/2 teaspoon cream of tartar

• 1/2 cup granulated sugar, divided

• 1 teaspoon vanilla extract

• 1/2 teaspoon rum or rum extract (optional for eggnog flavor)

• 1/4 cup all-purpose flour

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon ground cinnamon

• 1/8 teaspoon ground cloves (optional, for a holiday flavor boost)

For the Spiced Whipped Cream:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon ground nutmeg

For the Candied Cranberries:

• 1 cup fresh cranberries

• 1/2 cup water

• 1/2 cup granulated sugar, plus more for rolling

Instructions

1. Preheat and Prep: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.

2. Make the Cake Batter: In a large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff, glossy peaks form. In another bowl, whisk the egg yolks, remaining sugar, vanilla, and rum extract until light and creamy. Sift flour, nutmeg, cinnamon, and cloves together, then gently fold into the egg yolk mixture until combined. Carefully fold the egg whites into the egg yolk mixture in batches, being careful not to deflate the batter.

3. Bake the Cloud Cake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan, then gently remove it and place it on a serving plate.

4. Prepare the Spiced Whipped Cream: In a cold bowl, whip the heavy cream, powdered sugar, vanilla, and nutmeg until soft peaks form. Keep chilled.

5. Make the Candied Cranberries: Bring water and 1/2 cup sugar to a simmer in a small pot. Add the cranberries and stir to coat them evenly in the syrup. Remove from heat and transfer to a cooling rack, letting excess syrup drip off. Roll the sticky cranberries in extra sugar to coat, then set aside to dry for a sparkly finish.

6. Assemble the Cake: Top the cooled cake with the spiced whipped cream, spreading it evenly over the surface. Garnish with candied cranberries and a light dusting of ground nutmeg for a festive touch. I also added fresh Sage from my garden as a decorative color accent.