Absolutely! Let’s turn your Cloud Cake into a full, detailed recipe guide—with everything from introduction to history, methods, and a little “love” for the dessert. Here’s the expanded version:
☁️ Cloud Cake – Fluffy, Light, and Dreamy
If you’ve ever wished you could bite into a cloud, this Cloud Cake is the answer. Ultra-light, soft, and airy, this Japanese-inspired cheesecake melts in your mouth and leaves a subtle, creamy sweetness. Unlike traditional cheesecakes, it’s not dense—it floats. And the best part? It’s simple enough to make at home with just a blender.
Perfect for tea time, birthdays, or impressing guests with something elegant yet effortless. Once you taste it, you’ll find yourself making it over and over… maybe twice a week like I do!
📝 Ingredients
- 200 g (7 oz) cream cheese, softened
- 50 g (3 tbsp) unsalted butter, softened
- 100 ml (7 tbsp) milk
- 4 large eggs, separated
- 70 g (⅓ cup) granulated sugar
- 40 g (⅓ cup) cake flour
- 10 g (1 tbsp) cornstarch
- 1 tsp vanilla extract
Optional toppings: powdered sugar, fresh berries, or a drizzle of chocolate for extra love.
🍰 Instructions
1. Preheat and Prepare
- Preheat your oven to 160°C (320°F).
- Line a 7–8 inch round cake pan with parchment paper and lightly grease it.
- Set up a water bath by filling a larger pan with a bit of hot water—you’ll bake the cake in this for the perfect soft texture.
2. Blend the Base
- In a blender, combine cream cheese, butter, milk, and egg yolks. Blend until smooth and creamy.
- Add vanilla extract and blend again.
- Sift in cake flour and cornstarch, and pulse briefly until just combined.
3. Whip the Egg Whites
- In a clean bowl, beat the egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.
4. Fold Gently
- Take 1/3 of the whipped egg whites and blend quickly into the cream cheese mixture to lighten it.
- Gently fold in the remaining egg whites by hand using a spatula, in a slow folding motion, to maintain the airy texture.
5. Bake
- Pour the batter into the prepared cake pan.
- Place the pan in the water bath.
- Bake for 50–60 minutes or until the top is lightly golden and a skewer comes out clean.
6. Cool
- Remove from oven and let it cool in the pan for 15 minutes.
- Transfer to a wire rack and cool completely.
- Chill in the fridge for 2–3 hours for the softest, cloud-like texture.
🏺 Method Notes & Tips
- Blender trick: Using a blender for the yolk mixture ensures super smooth texture.
- Egg whites: Folding gently is key; overmixing will deflate the airy structure.
- Water bath: Moist heat prevents cracking and gives the cake that melt-in-your-mouth softness.
- Serving: Dust with powdered sugar or serve with berries. Optional: drizzle a little caramel or chocolate for extra indulgence.
📜 History & Formation
The Cloud Cake draws inspiration from Japanese Cheesecake, which originated in the 1960s. Unlike New York cheesecake, it combines a meringue with cream cheese, resulting in a soufflé-like structure. Its airy texture symbolizes lightness and comfort—a cake designed not to weigh you down, both literally and emotionally.
💖 Conclusion
Cloud Cake is not just dessert—it’s an experience. Each bite is soft, creamy, and fleeting, leaving a delicate sweetness that makes you smile. Its simplicity makes it perfect for busy bakers, but its elegance makes it worthy of special occasions.
Once you make it, you’ll understand why lovers of fluffy desserts swear by it. It’s light enough for a second slice, and irresistible enough to share… or not!
Lovers of Cloud Cake
- Ideal for tea parties, cozy nights in, or as a show-stopping centerpiece.
- Pairs beautifully with green tea, fresh fruit, or a light latte.
- Every bite is a testament to how simple ingredients, when combined with care, create something extraordinary.
If you want, I can also create a step-by-step illustrated version showing each stage of folding and baking to make your twice-a-week routine even easier and fail-proof.
Do you want me to do that?