Cloud Cake

Light as a cloud and wonderfully airy, this delicate cake has a soft, melt-in-your-mouth texture. Perfect with fresh berries, whipped cream, or a dusting of powdered sugar, it’s an elegant dessert for any occasion.

Ingredients

• 4 large eggs, separated
• ½ cup (100 g) granulated sugar, divided
• 4 oz (115 g) cream cheese, softened
• ¼ cup (60 ml) whole milk
• ¼ cup (55 g) unsalted butter, melted
• ½ cup (65 g) cake flour, sifted
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• ¼ tsp cream of tartar
• Pinch of salt
• Powdered sugar, for dusting

Optional Toppings

• Fresh strawberries or blueberries
• Whipped cream
• Lemon zest
• Berry sauce

Instructions

1. Preheat the oven to 320°F (160°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
2. Wrap the outside of the pan with aluminum foil if using a water bath.
3. In a saucepan over low heat, melt the cream cheese, milk, and butter together, stirring until smooth. Remove from the heat and let cool slightly.
4. Whisk in the egg yolks and vanilla until combined.
5. Sift in the cake flour and cornstarch, then mix until smooth.
6. In a clean bowl, beat the egg whites with the cream of tartar and salt until foamy. Gradually add the remaining sugar and beat until soft to medium peaks form.
7. Gently fold one-third of the egg whites into the batter to lighten it, then carefully fold in the remaining egg whites until no streaks remain.
8. Pour the batter into the prepared pan and gently tap it on the counter to release large air bubbles.
9. Place the cake pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the cake pan.
10. Bake for 55–65 minutes, until the top is lightly golden and the center is just set.
11. Turn off the oven, crack the door open slightly, and let the cake rest inside for 15 minutes to help prevent shrinking.
12. Remove from the oven, cool completely, then dust generously with powdered sugar before serving.

Tips

• Use room-temperature ingredients for a smoother batter.
• Fold the egg whites gently to keep as much air in the batter as possible.
• Avoid opening the oven door during baking.
• For the fluffiest texture, serve the cake the same day it’s baked.

Serving Suggestions

• Fresh berries
• Vanilla whipped cream
• Lemon curd
• Berry compote
• Hot tea or coffee

Storage

• Refrigerator: Store covered for up to 3 days.
• Freezer: Freeze individual slices for up to 1 month. Thaw overnight in the refrigerator before serving.

Prep Time: 20 minutes
Bake Time: 55–65 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 50 minutes
Servings: 8
Calories: Approximately 210 calories per serving