Cloud Cake

This cake is famously light, airy, and fluffy—almost like eating a sweet cloud. It’s made with cream cheese, eggs, and a little flour, creating the perfect balance between cheesecake and sponge cake.

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🛒 Ingredients

• 200 g (7 oz) cream cheese (softened)

• 50 g (3 tbsp) unsalted butter (softened)

• 100 ml (7 tbsp) milk

• 4 large eggs, separated

• 70 g (⅓ cup) granulated sugar

• 40 g (⅓ cup) cake flour (sifted)

• 10 g (1 tbsp) cornstarch

• 1 tsp vanilla extract

• Powdered sugar (for dusting, optional)

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👩‍🍳 Instructions

Step 1: Prep the Oven

• Preheat oven to 160°C (320°F).

• Line the bottom of a 7-inch (18 cm) round cake pan with parchment paper.

• Wrap the outside of the pan with foil (to prevent water from seeping in during baking).

Step 2: Make the Cream Cheese Base

1. In a medium heatproof bowl, combine cream cheese, butter, and milk.

2. Place the bowl over a pot of simmering water (double boiler method).

3. Stir until smooth and lump-free. Remove from heat and let it cool slightly.

Step 3: Add the Dry Ingredients

• Whisk in egg yolks, one at a time.

• Add vanilla extract.

• Sift in cake flour and cornstarch, then whisk until smooth.

Step 4: Beat the Egg Whites

1. In a clean mixing bowl, beat egg whites until foamy.

2. Gradually add sugar, continuing to beat until you get soft peaks (shiny and thick but not overly stiff).

Step 5: Fold the Mixtures Together

• Gently fold the egg white mixture into the cream cheese batter in three parts.

• Use a spatula and fold carefully to keep the batter airy.

Step 6: Bake in a Water Bath

1. Pour the batter into the prepared cake pan.

2. Place the cake pan into a larger baking dish filled with hot water (about 1 inch deep).

3. Bake at 160°C (320°F) for 25 minutes.

4. Lower the heat to 110°C (230°F) and bake for another 55–60 minutes until the cake is set and golden on top.

Step 7: Cool Slowly

• Turn off the oven, leave the door slightly open, and let the cake cool inside for 15 minutes (prevents cracking).

• Remove from oven and let cool fully before unmolding.

Step 8: Serve

• Dust with powdered sugar if desired.

• Slice gently with a sharp knife (wipe knife clean after each cut).

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🌟 Tips for Success

• Room temperature ingredients → ensures smooth mixing.

• Do not overbeat egg whites → soft peaks give the best texture.

• Water bath baking → keeps the cake moist and prevents cracks.

• Cooling gradually → avoids sudden collapse.

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🍽️ Serving Suggestions

• Enjoy warm for a melt-in-the-mouth soufflé texture.

• Chill in the fridge for a firmer, cheesecake-like bite.

• Serve with fresh berries, whipped cream, or a drizzle of honey.