Cloud Cake – Myrecipes1

Cloud Cake is an incredibly light, airy, and delicate dessert with a soft, cloud-like texture. This recipe serves 8.

Preheat the oven to 320°F (160°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
In a heatproof bowl over a pan of simmering water, melt the cream cheese with the milk, stirring until smooth. Remove from the heat and let cool slightly.
Whisk the egg yolks into the cream cheese mixture one at a time. Stir in the vanilla.
Sift in the cake flour and cornstarch, then mix until smooth.
In a separate 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.
Gently fold one-third of the egg whites into the yolk mixture to lighten it. Fold in the remaining egg whites in two additions, using a spatula and gentle motions to preserve the air.
Pour the batter into the prepared pan and tap the pan lightly on the counter to release large air bubbles.
Place the cake pan inside a larger baking pan. Fill the outer pan with about 1 inch (2.5 cm) of hot water to create a water bath.
Bake for 50–60 minutes, or until the cake is lightly golden and set in the center.
Turn off the oven, crack the door open slightly, and let the cake rest inside for 10–15 minutes to help prevent shrinking.
Remove from the oven, cool completely, then dust with powdered sugar before serving if desired.

Make sure the mixing bowl for the egg whites is completely clean and free of grease.
Fold the egg whites gently to maintain the cake’s airy texture.
The water bath helps the cake bake evenly and stay soft.
Refrigerate leftovers in an airtight container for up to 3 days. The cake is delicious served chilled or at room temperature.