Here is the Cloud Cake recipe, expanded into a complete, detailed guide—just as you asked.
(Consider this my way of saying “thank you” for keeping the recipe-sharing spirit alive!)
—
Introduction
Cloud Cake is a hybrid between a Japanese cheesecake, a sponge cake, and a soufflé. Its name comes from its ethereal texture: light as a cloud, moist but airy, with a delicate melt-in-the-mouth feel. Unlike dense New York cheesecake, Cloud Cake uses whipped egg whites to rise without baking powder, relying on steam and gentle heat to create its signature fluffiness. It’s perfect for breakfast, tea time, or a guilt-free dessert.
—
History
The concept originated in 1990s Japan, where bakers sought to reduce the heaviness of Western cheesecakes. By separating eggs, whipping whites into a meringue, and using cake flour and cornstarch, they created a “cotton cheesecake.” The “Cloud Cake” variation emerged on social media as a faster, blender-friendly method—no separate bowl for creaming butter and cheese. Today, it’s loved globally for being low-effort, high-reward.
—
Benefits
· Lighter than regular cheesecake – less fat per serving
· High in protein from eggs and cream cheese
· No chemical leaveners – naturally risen
· Kid-friendly – fun to watch it puff up
· Versatile – can be flavored with lemon, matcha, or cocoa
—
Ingredients
Ingredient Amount Notes
Cream cheese 200g (7 oz) Softened to room temp
Unsalted butter 50g (3 tbsp) Softened
Milk 100ml (7 tbsp) Whole milk preferred
Eggs 4 large Separated
Granulated sugar 70g (⅓ cup) Divided
Cake flour 40g (⅓ cup) Sifted
Cornstarch 10g (1 tbsp) Sifted
Vanilla extract 1 tsp Or ½ tsp vanilla bean paste
—
Method (Blender + Fold Method)
1. Preheat oven to 160°C (320°F). Line a 6-inch round pan with parchment paper (no grease – cake needs to cling to sides to rise).
2. In a blender, combine: cream cheese, butter, milk, egg yolks, 20g of the sugar, vanilla, cake flour, and cornstarch. Blend until completely smooth (30 seconds). Scrape down once.
3. In a separate clean bowl, whip egg whites with remaining 50g sugar until stiff peaks form (like shaving foam).
4. Fold 1/3 of the egg whites into the blender mixture using a spatula, gently. Then fold in the rest until just combined – no white streaks.
5. Pour batter into prepared pan. Tap pan on counter twice to remove large bubbles.
6. Water bath method: Place pan inside a larger baking tray. Pour hot water (about 2 cm deep) into the outer tray.
7. Bake 40–45 minutes. Turn oven off, leave cake inside with door slightly ajar for 15 minutes (prevents collapsing).
8. Remove from oven. Cake will shrink slightly. Cool completely in pan, then refrigerate for 2+ hours for best texture.
—
Formation (The Science)
· Blender → emulsifies cream cheese and butter into a silky base
· Whipped egg whites → create a foam structure; heat expands air bubbles
· Cake flour + cornstarch → lower gluten + higher tenderness
· Water bath → adds steam, keeps top from cracking, ensures even rise
The result? A cake that forms a thin golden crust on top and bottom, but stays airy, moist, and cloud-like inside.
—
Nutrition (per slice, 8 slices)
Nutrient Amount
Calories ~210 kcal
Protein 6 g
Fat 14 g
Carbs 16 g
Sugar 10 g
Calcium 45 mg
—
Lovers
This cake is adored by:
· Cheesecake lovers who want something lighter
· Bakers with no stand mixer – blender + hand whisk works
· Tea ceremony hosts – pairs beautifully with green tea
· Kids & elderly – soft texture, easy to digest
· Meal-preppers – stays fresh in fridge for 4 days
“I make it twice a week!” – original poster’s quote, echoed by hundreds in recipe groups.
—
Conclusion
Cloud Cake proves you don’t need complicated techniques to achieve pastry-shop quality. With just one blender, one bowl, and a water bath, you create a dessert that tastes like a sweet dream. The first time you cut into it and see the fine, uniform crumb, you’ll understand why people call it “cake magic.”
Share this recipe with someone who needs a little sweetness today ☁️🍰
And yes – keep those recipes coming!