Heavenly Cloud Cake Recipe

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Light, fluffy, and incredibly creamy — this cake is like biting into a sweet cloud. No need for fancy steps — just blend, bake, and fall in love.

Ingredients:

  • 200g (7 oz) cream cheese, softened at room temperature
  • 50g (3 tbsp) unsalted butter, softened
  • 100ml (7 tbsp) whole milk
  • 4 large eggs, separated
  • 70g (⅓ cup) granulated sugar
  • 40g (⅓ cup) cake flour (sifted)
  • 10g (1 tbsp) cornstarch
  • 1 tsp vanilla extract
  • Optional: 1 tsp lemon zest or ½ tsp lemon juice for a citrus note

Instructions:

1. Preheat and Prepare

  • Preheat your oven to 160°C (320°F).
  • Line the bottom and sides of a 6 or 7-inch round cake pan with parchment paper.
  • Optional but recommended: wrap the outside of your pan with aluminum foil if you’re baking in a water bath (to avoid water seeping in).
  • Prepare a larger roasting tray for the water bath — this ensures slow and even baking.

2. Blend the Base Mixture

  • In a blender or food processor, combine:
    • Cream cheese
    • Butter
    • Milk
    • Egg yolks
    • Vanilla extract
    • Sifted cake flour
    • Cornstarch
  • Blend until completely smooth and creamy — no lumps.
  • Let this mixture rest for 5–10 minutes while you prepare the egg whites.

3. Whip the Egg Whites

  • In a large clean bowl, add the egg whites. Start whipping on medium speed until foamy.
  • Gradually add the sugar (a tablespoon at a time), continuing to beat until you achieve stiff, glossy peaks — about 4–6 minutes in total.
  • The meringue should hold its shape but not be overbeaten or dry.

4. Combine with Care

  • Gently fold the egg whites into the blended mixture in three parts. Use a rubber spatula or wooden spoon and fold with slow, circular movements from the bottom up.
  • Be careful not to deflate the mixture — the air in the egg whites is what gives the cake its fluffiness.

5. Pour and Bake

  • Pour the batter into the prepared cake pan.
  • Tap the pan gently on the counter to release any trapped air bubbles.
  • Place the pan inside the larger tray filled with hot water (the water should reach halfway up the cake pan).
  • Bake at 160°C (320°F) for 25 minutes, then lower the heat to 130°C (265°F) and continue baking for 40–45 minutes.
  • The top should be lightly golden, and the cake should have a slight jiggle in the center when moved.

6. Cooling Process (Important!)

  • Turn off the oven and leave the cake inside for 10–15 minutes with the door slightly open — this helps avoid cracks from sudden temperature changes.
  • Afterward, remove from the oven and let the cake cool completely in the pan at room temperature.
  • Once cool, transfer to the refrigerator and chill for 2–3 hours, or preferably overnight, for the best texture.

Serving Ideas:

  • Dust with powdered sugar for a simple finish
  • Serve with fresh berries, a fruit compote, or honey
  • Add a drizzle of chocolate or berry sauce
  • Great with coffee, tea, or a glass of cold milk

Tips for Success:

  • Always use room-temperature ingredients
  • Sift flour and cornstarch to prevent lumps
  • Do not skip the cooling and chilling steps — they help set the texture
  • The water bath is key to a moist, crack-free bake
  • Use a toothpick test: it should come out clean or slightly moist (not wet)

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