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Cloud Cake Recipe

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★★★★★

4.4 from 119 reviews

This delicate and airy Cloud Cake recipe combines the tangy creaminess of cream cheese with the lightness of whipped egg whites for a fluffy, melt-in-your-mouth treat. Baked gently in a water bath to maintain moisture and softness, this cake offers a subtle sweetness and tender crumb, perfect for afternoon tea or a special dessert.

Ingredients

Scale

Wet Ingredients

  • 200g (7 oz) cream cheese, softened
  • 50g (3 tbsp) unsalted butter, softened
  • 100ml (7 tbsp) milk
  • 4 large eggs, separated

Dry Ingredients

  • 70g (⅓ cup) granulated sugar
  • 40g (⅓ cup) cake flour, sifted

Instructions

  1. Preheat & Prepare: Preheat your oven to 160°C (320°F). Line your cake pan with parchment paper on the bottom and sides, then wrap the outside of the pan with foil to prevent water from seeping in during the water bath baking process.
  2. Make the Base: In a heatproof bowl placed over a pot of simmering water, combine the softened cream cheese, unsalted butter, and milk. Stir continuously until the mixture is smooth and fully melted. Remove from heat and let it cool slightly before whisking in the egg yolks one at a time, ensuring each is well incorporated.
  3. Add Dry Ingredients: Sift the cake flour into the cream cheese mixture and gently whisk until just combined, avoiding lumps to maintain a smooth batter.
  4. Whip the Egg Whites: In a clean bowl, beat the egg whites until they become frothy. Gradually add sugar while continuing to beat until the mixture forms glossy stiff peaks, which will help create the cake’s signature light texture.
  5. Combine Gently: Carefully fold the whipped egg whites into the cream cheese batter in three additions using a rubber spatula. Be gentle and use folding motions to preserve the airiness of the meringue for a fluffy final cake.
  6. Bake in a Water Bath: Pour the batter into your prepared cake pan and gently tap it to remove any large air bubbles. Place the cake pan inside a larger roasting pan and fill the roasting pan halfway with hot water. Bake at 160°C (320°F) for 45–50 minutes, then reduce the oven temperature to 150°C (300°F) and continue baking for another 10–15 minutes. Once done, turn off the oven and let the cake rest inside for 15 minutes with the door slightly ajar to cool slowly and maintain moisture.

Notes

  • Using a water bath helps the cake bake evenly and keeps it moist and soft.
  • Ensure egg whites are whipped to stiff peaks for the cake to rise properly and be fluffy.
  • Folding the meringue gently is key to retaining air for the cloud-like texture.
  • Wrapping the pan with foil prevents water from seeping in during baking.
  • This cake is best served the same day or next day for optimal softness.

Keywords: Cloud Cake, Japanese Cheesecake, Soft Cake, Cream Cheese Cake, Water Bath Cake, Fluffy Cake Recipe

Find it online: https://nayabaker.com/cloud-cake-recipe/