Cloud Cake

A Cloud Cake (often known as a Japanese cotton sponge or soufflé cake) lives up entirely to its name. It combines the lightness of an angel food cake with the rich, melt-in-your-mouth tenderness of a delicate cheesecake, all without being overly heavy.

The Ultimate Fluffy Cloud Cake

• Prep time: 20 minutes
• Bake time: 50-60 minutes (using a water bath)
• Yields: 1 round 8-inch cake

Ingredients

• The Dairy & Flavor Base:
  • 4 oz (115g) cream cheese, softened
  • 1/4 cup (60ml) whole milk
  • 4 large egg yolks (room temperature)
  • 1 tsp vanilla extract
  • 1/4 cup (30g) cake flour (sifted)
  • 2 tbsp (15g) cornstarch (sifted)
• The Meringue (The “Cloud” Maker):
  • 4 large egg whites (room temperature)
  • 1/4 tsp cream of tartar (or a few drops of lemon juice)
  • 1/3 cup (65g) granulated sugar

Step-by-Step Instructions

1. Prep the Oven and Pan: Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper. (Note: If using a springform pan, wrap the outside tightly with heavy-duty aluminum foil to prevent water from leaking in).
2. Make the Cream Cheese Base: In a heatproof bowl set over a pot of simmering water (double boiler), melt the softened cream cheese, whole milk, and butter together, whisking until completely smooth. Remove from heat and let cool slightly, then whisk in the egg yolks one by one, followed by the vanilla extract.
3. Fold in Dry Ingredients: Gently sift the cake flour and cornstarch into the warm cream cheese mixture. Whisk just until combined and lump-free.
4. Whip the Meringue: In a separate clean, dry bowl, beat the egg whites with cream of tartar using an electric mixer until foamy. Gradually add the granulated sugar a little at a time while continuing to whip until you achieve soft-to-medium peaks (glossy peaks that gently curl over like a bird’s beak).
5. Combine Gently: Take 1/3 of your meringue and fold it vigorously into the batter to lighten it. Gently fold in the remaining meringue in two batches using a spatula, being careful not to deflate the air bubbles.
6. Bake in a Water Bath: Pour the batter into your prepared cake pan and tap the pan gently on the counter to release any trapped air bubbles. Place the cake pan inside a larger roasting pan, and fill the outer pan with hot water about 1 inch up the sides. Bake for 50 to 60 minutes until the top is golden and the cake springs back lightly to the touch.
7. Cool and Serve: Turn off the oven and leave the cake inside with the door cracked open for 10 minutes to prevent a sudden temperature drop. Remove, let cool completely, dust with powdered sugar, and slice into heavenly, cloud-like pieces!