Cloud Cake Recipe

Cloud Cake is an ultra-light, soft, and airy dessert with a delicate texture that seems to melt in your mouth. It combines the richness of cream cheese with fluffy whipped egg whites, creating a cake that is less dense than traditional cheesecake and lighter than sponge cake. Perfect for afternoon tea, birthdays, brunches, or as a refreshing dessert after a meal.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 50–60 minutes
• Cooling Time: 1 hour
• Total Time: About 2 hours 20 minutes

Servings

• Makes: 8 servings

Ingredients

Wet Ingredients

• 4 large eggs, separated
• 200 g (7 oz) cream cheese, softened
• 60 ml (¼ cup) whole milk
• 50 g (¼ cup) unsalted butter

Dry Ingredients

• 60 g (½ cup) cake flour
• 20 g (2 tbsp) cornstarch
• 80 g (⅓ cup) granulated sugar (divided)
• 1 tsp vanilla extract
• ¼ tsp cream of tartar (or 1 tsp lemon juice)
• Pinch of salt

Optional Toppings

• Powdered sugar
• Fresh berries
• Whipped cream
• Mint leaves

Instructions

Step 1: Prepare the Pan

• Preheat oven to 320°F (160°C).
• Grease an 8-inch round cake pan.
• Line the bottom with parchment paper.
• Wrap the outside with foil if baking in a water bath.

Step 2: Make the Cream Cheese Base

• Melt cream cheese, butter, and milk over a double boiler.
• Stir until smooth.
• Remove from heat.
• Add egg yolks and vanilla.
• Mix well.

Step 3: Add Dry Ingredients

• Sift cake flour and cornstarch.
• Fold gently into the cream cheese mixture until smooth.

Step 4: Prepare the Meringue

• Beat egg whites with salt until foamy.
• Add cream of tartar.
• Gradually add sugar.
• Beat until soft-medium peaks form.

Step 5: Fold

• Fold one-third of the meringue into the batter.
• Fold in the remaining meringue carefully.
• Avoid overmixing.

Step 6: Bake

• Pour batter into prepared pan.
• Place cake pan into a larger pan filled with hot water.
• Bake for 50–60 minutes.
• Turn oven off and leave cake inside for 15 minutes with the door slightly open.

Step 7: Cool

• Remove from oven.
• Cool completely.
• Refrigerate for at least 1 hour.
• Dust with powdered sugar before serving.

Description

Cloud Cake is famous for its incredibly soft, airy crumb and delicate sweetness. It has a silky texture thanks to cream cheese and whipped egg whites, making it feel almost weightless. Unlike dense cheesecakes, Cloud Cake is light, moist, and subtly creamy, making it suitable for any season.

Chef’s Notes

• Use room-temperature eggs.
• Softened cream cheese blends more smoothly.
• Sift flour to prevent lumps.
• Fold gently to preserve air.
• Bake using a water bath for even cooking.
• Chill before slicing for cleaner cuts.

Tips for Success

• Do not overbeat the egg whites.
• Avoid opening the oven during baking.
• Cool gradually to reduce cracking.
• Use cake flour for the softest texture.
• Slice with a warm knife for neat pieces.
• Fresh ingredients produce the best flavor and rise.

Variations

• Lemon Cloud Cake
• Matcha Cloud Cake
• Chocolate Cloud Cake
• Strawberry Cloud Cake
• Blueberry Cloud Cake
• Coconut Cloud Cake

Nutritional Information (Per Serving)

Values are approximate.

Health Benefits

• Good source of protein from eggs.
• Contains calcium from cream cheese and milk.
• Lighter than many traditional cheesecakes.
• Moderate portion size can satisfy dessert cravings.
• Can be served with fresh fruit for added vitamins, fiber, and antioxidants.

Storage

• Refrigerate in an airtight container for up to 4 days.
• Freeze for up to 2 months.
• Thaw overnight in the refrigerator before serving.

Serving Suggestions

• Fresh strawberries or raspberries
• Mixed berry compote
• Lemon curd
• Whipped cream
• Vanilla ice cream
• Hot tea or coffee

Frequently Asked Questions (Q&A)

Q: Why is it called Cloud Cake?
A: Its airy, fluffy texture is so light that it resembles a cloud.

Q: Can I make it without cream cheese?
A: Yes, but the texture and flavor will be different. Mascarpone or ricotta can be substituted, though each gives a slightly different result.

Q: Why did my cake crack?
A: Cracks are usually caused by baking at too high a temperature or cooling the cake too quickly.

Q: Why did the cake collapse?
A: This can happen if the meringue was overmixed, the batter was folded too aggressively, or the cake was underbaked.

Q: Can I prepare it a day ahead?
A: Yes. In fact, the texture often improves after chilling overnight.

Q: Is Cloud Cake very sweet?
A: No. It has a light, balanced sweetness that pairs well with fruit toppings.

Q: Can I add fruit to the batter?
A: It’s better to serve fruit as a topping, since fresh fruit in the batter can weigh it down and affect the rise.

Q: Can I make it gluten-free?
A: Yes. Replace the cake flour with a good-quality gluten-free baking blend designed for cakes.

Q: What is the best way to store leftovers?
A: Keep the cake covered in the refrigerator and enjoy it within 3–4 days for the best texture and flavor.