Cloud Cake
Instructions
1. Prepare the Oven and Pan
Preheat the oven to 160°C (320°F).
Grease a round cake pan and line the bottom with parchment paper. If your pan has a removable bottom, wrap the outside securely with aluminum foil to prevent water from entering during the water bath.
A water bath is highly recommended because it helps the cake bake gently and evenly while maintaining its soft, creamy texture.
2. Prepare the Cream Cheese Mixture
Place the softened cream cheese, butter, and milk into a blender.
Blend until completely smooth and creamy. There should be no visible lumps of cream cheese or butter.
Add the egg yolks and vanilla extract and blend briefly until everything is incorporated.
Do not overblend at this stage. The goal is simply to create a smooth mixture.
3. Prepare the Dry Ingredients
In a separate bowl, sift together the cake flour and cornstarch.
Sifting is important because it removes lumps and helps distribute the starch evenly throughout the batter.
Gradually add the dry ingredients to the cream cheese mixture. Blend very briefly or whisk gently until just combined.
Do not overmix.
4. Whip the Egg Whites
Place the four egg whites in a completely clean, dry mixing bowl.
Beat the egg whites until they become foamy. Gradually add the granulated sugar while continuing to beat.
Continue until you have a glossy meringue that reaches soft to medium peaks.
The egg whites are one of the most important parts of the recipe. They provide the air that gives Cloud Cake its characteristic light texture.
5. Fold Everything Together
Add approximately one-third of the whipped egg whites to the cream cheese batter.
Gently fold them in to loosen the mixture.
Add the remaining egg whites in two additions, folding gently after each addition.
Use a spatula and make slow movements from the bottom of the bowl upward. Avoid stirring aggressively because you do not want to knock the air out of the whipped egg whites.
The finished batter should be smooth, airy, and noticeably lighter than the original cream cheese mixture.
6. Fill the Pan
Pour the batter into the prepared cake pan.
Gently tap the pan once or twice on the counter to release any large air bubbles, but do not knock it forcefully.
Place the cake pan into a larger roasting pan and carefully pour hot water into the roasting pan until it reaches approximately 2–3 cm up the side of the cake pan.
7. Bake Slowly
Place the cake in the preheated oven and bake at 160°C (320°F) for approximately 45–55 minutes, depending on the size and depth of your pan.
The cake should rise beautifully and become lightly golden on top.
Once baked, turn off the oven and leave the cake inside with the door slightly open for approximately 10–15 minutes.
This gradual cooling helps reduce the chance of the cake collapsing suddenly.
8. Cool the Cake
Remove the cake from the oven and carefully take it out of the water bath.
Allow it to cool in the pan for a little while before removing it completely.
Cloud Cake can be served slightly warm, at room temperature, or chilled. Chilling gives it an especially creamy and cheesecake-like texture.
Method
The key method behind this cake is the combination of a smooth cream cheese batter and carefully whipped egg whites.
The cream cheese, butter, milk, and egg yolks create richness and moisture. The cake flour provides enough structure to hold the cake together, while cornstarch keeps the crumb delicate and tender.
The whipped egg whites are then folded into the batter. As the cake bakes, the trapped air expands, creating the light and airy structure that gives Cloud Cake its name.
Finally, gentle baking in a water bath provides moist, even heat and helps prevent the delicate cake from becoming dry.
