Name: Cloud Cake Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: Japanese
Ingredients: 200g (7 oz) cream cheese, softened; 50g (3 tbsp) unsalted butter, softened; 100ml (7 tbsp) milk; 4 large eggs, separated; 70g (⅓ cup) granulated sugar; 40g (⅓ cup) cake flour, sifted

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Introduction

Cloud Cake is a light, fluffy dessert that melts in your mouth with its delicate texture. This Japanese-inspired cheesecake combines cream cheese and whipped egg whites for a subtly sweet treat perfect for any occasion.

A creamy cheesecake is shown with three main layers: the top layer is a shiny, golden-brown baked surface with a smooth texture, dusted lightly with white powdered sugar; the middle layer is thick, soft, and white with a fluffy, rich cream texture; the bottom layer is a thin, crumbly light brown crust. A slice is being lifted above the rest of the cheesecake with a spoon, showing the soft cream dripping slowly down, while the remaining cheesecake sits on a white plate with powdered sugar around it, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g (7 oz) cream cheese, softened
50g (3 tbsp) unsalted butter, softened
100ml (7 tbsp) milk
4 large eggs, separated
70g (⅓ cup) granulated sugar
40g (⅓ cup) cake flour, sifted

Instructions

Step 1: Preheat your oven to 160°C (320°F). Line a cake pan with parchment paper, covering both the bottom and the sides. Wrap the outside of the pan with foil to prevent water from seeping in during the water bath baking.
Step 2: In a heatproof bowl placed over a pot of simmering water, combine the softened cream cheese, butter, and milk. Stir gently until the mixture is smooth and melted. Remove from heat and let it cool slightly before whisking in the egg yolks one at a time.
Step 3: Sift the cake flour into the batter and whisk gently until just combined, avoiding lumps.
Step 4: In a clean bowl, beat the egg whites until frothy. Gradually add the granulated sugar and continue beating until the mixture forms glossy stiff peaks.
Step 5: Fold the whipped egg whites into the cream cheese batter in three portions using a rubber spatula. Take care to fold gently to preserve the airiness of the meringue.
Step 6: Pour the combined batter into the prepared cake pan. Lightly tap the pan to remove any large air bubbles. Place the cake pan into a larger roasting pan filled halfway with hot water and bake for 45–50 minutes. Lower the oven temperature to 150°C (300°F) and bake for an additional 10–15 minutes. Turn off the oven and let the cake rest inside for 15 minutes with the door slightly open.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and better incorporation.
For added flavor, gently fold in a teaspoon of vanilla extract with the dry ingredients.
Make sure to fold the meringue carefully to keep the cake light and airy.
If you don’t have cake flour, substitute with all-purpose flour minus 1 tablespoon per 40g, then sift well.

Storage

Store the Cloud Cake in an airtight container in the refrigerator for up to 3 days. It can be served chilled or at room temperature. To reheat, warm gently in a low oven or microwave for a few seconds to regain softness, but avoid overheating to keep its delicate texture.

How to Serve

The image shows a three-layer cheesecake on a white plate with powdered sugar dusted on top. The bottom layer is a thin, light brown crust. The middle layer is thick, creamy, and white with a smooth texture. The top layer is a thin, golden-brown baked surface that is shiny and slightly caramelized. A woman's hand is holding a slice of the cheesecake, lifting it above the rest, with creamy filling dripping down. The background features another cheesecake in a pan on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of cream cheese?

Cream cheese provides the signature creamy texture and mild tang, so it’s best to use it as directed. Using other cheeses like ricotta or mascarpone will change the texture and flavor significantly.

Why do I need to bake the cake in a water bath?

Baking in a water bath helps regulate the heat around the cake, allowing it to cook evenly and preventing the edges from drying out. It also contributes to the cake’s moist, delicate texture.