Description
This Light & Fluffy Cloud Cake recipe is the ultimate Japanese cheesecake, known for its airy, souffle-like texture. Perfect for dessert lovers seeking a delicate, not-too-sweet treat, it’s ideal for celebrations, brunch, or a cozy afternoon indulgence. Learn how to bake this cloud cake with easy steps and impress your guests!
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
Instructions
1. Preheat the oven to 320°F (160°C) and line the bottom of an 8 or 9-inch springform pan with parchment paper.
2. Melt the cream cheese, butter, and milk together over a double boiler or in the microwave until smooth; let cool slightly.
3. Beat the egg whites until foamy, then gradually add sugar and whip to soft, glossy peaks.
4. Whisk egg yolks into the cooled cream cheese mixture, sift in the cake flour and cornstarch, and add vanilla and lemon zest.
5. Gently fold the whipped egg whites into the batter in thirds to keep it light and airy.
6. Pour the batter into the prepared pan, place the pan into a larger tray with hot water (water bath), and bake for 60 minutes until golden and slightly jiggly.
7. Cool gradually in the oven with the door slightly open, then dust with powdered sugar and decorate with fresh berries or mint.
Notes
Use room-temperature ingredients for smoother mixing and better texture.
Fold gently to avoid deflating the batter and losing the fluffy lift.
Let the cake cool slowly in the oven to prevent cracking on top.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 105 mg