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Cloud Cake Recipe image – soft fluffy dessert

Cloud Cake Recipe

This *Cloud Cake* is the ultimate melt-in-your-mouth cheesecake. With a light, airy texture and balanced sweetness, it’s perfect for special occasions or a midweek indulgence. Made with cream cheese, eggs, butter, and just a few pantry staples, this is a crowd-pleaser that looks fancy but is deceptively easy to make.
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Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients
  • * 200g 7 oz cream cheese, softened
  • * 50g 3 tbsp unsalted butter, softened
  • * 100ml 7 tbsp milk
  • * 4 large eggs separated
  • * 70g 1/3 cup granulated sugar
  • * 40g 1/3 cup cake flour
  • * 10g 1 tbsp cornstarch
  • * 1 tsp vanilla extract

Equipment

  • Equipment:
  • Blender or food processor
  • Mixing bowls
  • Electric mixer
  • Spatula
  • * Springform pan (8-inch recommended)
  • - Oven
  • - Parchment paper

Method
 

  1. Instructions
  2. **Preheat and prepare pan**: Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch springform pan with parchment paper.
  3. **Blend base**: In a blender or food processor, combine the softened cream cheese, unsalted butter, and milk. Blend until completely smooth.
  4. **Mix yolks**: Add the egg yolks, cake flour, cornstarch, and vanilla extract to the cream cheese mixture. Blend again until well combined.
  5. **Whip egg whites**: In a clean bowl, whip the egg whites using an electric mixer until soft peaks form. Gradually add the granulated sugar and beat until stiff peaks form.
  6. **Fold gently**: Gently fold the egg white mixture into the cream cheese batter in 3 batches using a spatula. Take care not to deflate the batter.
  7. **Pour and bake**: Pour the batter into the prepared pan. Tap the pan lightly to release air bubbles. Place the pan into a larger pan filled with hot water (water bath method).
  8. **Bake**: Bake for 60 minutes, or until the top is lightly golden and the cake has risen.
  9. **Cool gradually**: Turn off the oven and leave the cake inside for 15 minutes with the door slightly ajar to avoid sudden collapse.
  10. **Chill**: Remove the cake and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight before serving.

Notes

Notes
* Make sure the cream cheese and butter are softened for a smoother blend.
* The water bath ensures even baking and prevents the cake from cracking.
* Dust with powdered sugar before serving for a delicate finish.