Name: Light & Fluffy Cloud Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Japanese
Ingredients: 150 g cream cheese; 50 g unsalted butter; 100 ml milk; 60 g cake flour; 20 g cornstarch; 5 eggs, separated; 100 g sugar; 1 tsp lemon juice (optional); 1 tsp lemon zest (optional); 1 tsp vanilla extract

Imagine slicing into a cake so airy, it feels like a sweet, edible cloud. The Light & Fluffy Cloud Cake is a Japanese-inspired cheesecake that marries the elegance of souffle with the comfort of a classic sponge cake. With its delicate crumb, subtle sweetness, and melt-in-your-mouth texture, this cake is perfect for impressing guests or treating yourself to something extraordinary.

What makes this cake truly magical is its simplicity—just a few humble ingredients transform into a showstopper. Topped with a dusting of powdered sugar and fresh berries, it’s as beautiful as it is delicious. Whether you’re a novice baker or a seasoned pro, you’ll love the gentle process of whipping, folding, and baking this dreamy dessert.

Why You’ll Love This Light & Fluffy Cloud Cake

Feather-light texture: Each bite dissolves on your tongue.
Not overly sweet: A perfect balance that pairs beautifully with fruit or whipped cream.
Simple ingredients: You likely have everything you need in your pantry.
Impressive look: Golden top, fluffy inside, snowy sugar dusting.
Versatile: Enjoy it plain, with berries, or a drizzle of lemon glaze.

Preparation Phase & Tools to Use

To bring this cloud cake to life, you’ll need:

Springform pan (8 or 9-inch): Essential for easy release and maintaining the cake’s shape.
Hand mixer or stand mixer: Vital for whipping the egg whites to glossy peaks.
Mixing bowls: Use separate bowls for yolks and whites to avoid deflating the batter.
Spatula: For gentle folding—crucial to keep the batter airy.
Baking tray with water (water bath): Helps control the oven humidity and prevent cracks.

Each tool plays a role in achieving the signature fluff and smooth top of this cloud-like delight.

Ingredients for the Light & Fluffy Cloud Cake

Cream cheese: Brings a mild tang and creamy richness to the base.
Eggs: The heart of the structure; yolks add tenderness, while whipped whites give lift.
Sugar: Adds subtle sweetness and stabilizes the meringue.
Milk: Lightens the batter and helps create a smooth texture.
Cake flour: Provides delicate structure without heaviness.
Cornstarch: Ensures a fine, tender crumb.
Lemon juice/zest (optional): A bright note that cuts through richness.
Butter: Adds melt-in-your-mouth softness.
Vanilla extract: Rounds out the flavor with a warm aroma.

How To Make the Light & Fluffy Cloud Cake

Step 1: Prepare the Ingredients

Gather all ingredients at room temperature. Line the bottom of a springform pan with parchment and preheat the oven to 320°F (160°C).

Step 2: Make the Cream Cheese Mixture

Melt cream cheese, butter, and milk over a double boiler or gently in the microwave. Stir until smooth and let cool slightly.

Step 3: Whip the Egg Whites

In a clean bowl, beat the egg whites until foamy. Gradually add sugar and whip to soft peaks—glossy and airy, but not stiff.

Step 4: Combine and Fold

Whisk egg yolks into the cooled cream cheese mixture. Sift in cake flour and cornstarch, add vanilla and lemon zest. Gently fold the whipped egg whites in thirds, being careful not to deflate the batter.

Step 5: Bake in a Water Bath

Pour the batter into the pan. Place the pan into a larger tray filled with hot water. Bake for about 60 minutes, until the top is golden and the cake jiggles slightly.

Step 6: Cool and Decorate

Cool the cake gradually in the oven with the door slightly open. Once fully cool, dust with powdered sugar and top with fresh berries or mint.

Serving and Storing Your Light & Fluffy Cloud Cake

Serve the Light & Fluffy Cloud Cake slightly chilled or at room temperature. It pairs beautifully with fresh berries, a drizzle of honey, or a dollop of whipped cream. For a refreshing twist, try it with lemon curd or a dusting of matcha powder.

To store, wrap the cake in plastic wrap or place it in an airtight container and refrigerate for up to 3 days. Avoid freezing, as the delicate texture may be compromised when thawed.

Frequently Asked Questions

How do I prevent the cake from cracking?

Bake the cake in a water bath and cool it slowly inside the oven with the door ajar to prevent sudden temperature changes.

Can I use all-purpose flour instead of cake flour?

You can, but the cake may be slightly denser. For best results, use cake flour or make a DIY version by replacing 2 tablespoons of all-purpose flour with cornstarch per cup.