Cloud Cake

by

☁️ The Ultimate Cloud Cake

  • Prep time: 20 minutes

  • Cook time: 60–70 minutes

  • Servings: 8 slices

Ingredients

  • 7 oz (200g) Cream cheese, softened

  • 3 tbsp (45g) Unsalted butter

  • ¼ cup (60ml) Whole milk

  • ¼ cup (30g) Cake flour (sifted)

  • 2 tbsp (15g) Cornstarch

  • 4 Large eggs (separated into yolks and whites)

  • ½ cup (100g) Granulated sugar

  • 1 tsp Lemon juice

  • 1 tsp Vanilla extract

Instructions

  1. The Base: Melt cream cheese, butter, and milk in a double boiler (or microwave in short bursts) until smooth. Let it cool slightly.

  2. The Yolks: Whisk in the egg yolks, vanilla, and lemon juice. Sift in the cake flour and cornstarch, whisking until no lumps remain.

  3. The Meringue: In a separate clean bowl, beat egg whites until foamy. Gradually add sugar, beating until soft peaks form (the tips should curl over like a wave).

  4. The Fold: Gently fold 1/3 of the meringue into the cheese mixture to lighten it. Add the rest and fold with a spatula using a “figure-8” motion. Do not overmix, or you’ll lose the air.

  5. The Bath: Pour into a lined 6 or 7-inch cake pan. Place the pan into a larger baking tray filled with 1 inch of hot water (water bath).

  6. The Bake: Bake at 320°F (160°C) for 20 minutes, then reduce to 285°F (140°C) for another 40–50 minutes until the top is golden and the center is set.

  7. The Cool: Turn off the oven and leave the door cracked for 15 minutes to prevent the cake from collapsing due to sudden temp changes.

Tips for Success

  • Room Temp Eggs: Cold egg whites won’t whip as well, and cold yolks might curd the butter mixture.

  • The “Soft Peak” Rule: If you beat the whites to “stiff peaks” (where they stand straight up), the cake will likely crack in the oven. Aim for glossy and floppy.

  • No Grease: Ensure your whisk and bowl for the egg whites are bone-dry and oil-free. Even a drop of yolk will kill the fluff.

Nutritional Info (Per Slice)

Calories Total Fat Carbs Protein Sugar
210 kcal 14g 16g 5g 12g

Benefits

  • Lower Sugar: Contains significantly less sugar than traditional frosted cakes or dense cheesecakes.

  • Gluten-Light: Uses minimal flour, making it feel “lighter” on the stomach.

  • Texture Therapy: The high moisture content and airy structure make it a melt-in-your-mouth experience that is easy to digest.

Q&A

Q: Why did my cake shrink?

A: A little shrinkage is normal, but drastic deflation usually means the egg whites were over-beaten or the cake was cooled too quickly. Use the “cracked oven door” method!

Q: Can I use All-Purpose flour?

A: You can, but cake flour has less protein, which is key to that “cloud” texture. If you only have AP flour, replace 1 tbsp of it with 1 tbsp of cornstarch.

Q: Should I eat it hot or cold?

A: It’s a preference! Hot, it’s like a soufflé. Cold, it becomes more “cheesecake-y” and the flavor of the cream cheese deepens.

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