Prep Time: 15 minutes
Bake Time: 60–70 minutes
Servings: 8–10
Ingredients
500 g (17.5 oz) cream cheese, softened
4 large eggs, separated
1 cup (240 ml) whole milk
½ cup (115 g) unsalted butter, melted
¾ cup (150 g) granulated sugar, divided
½ cup (65 g) all-purpose flour
¼ cup (30 g) cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, for a fresh flavor)
¼ teaspoon salt
Powdered sugar, for dusting
Whipped cream (optional, for serving)
Step-by-Step Instructions
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friendsStep 1: Prepare the Pan
Preheat your oven to 320°F (160°C).
Grease an 8-inch (20 cm) springform pan.
Line the bottom and sides with parchment paper.
Wrap the outside of the pan with aluminum foil to prevent water from leaking in during baking.
Step 2: Blend the Batter
In a blender, combine:
Cream cheese
Egg yolks
Milk
Melted butter
Flour
Cornstarch
Half of the sugar
Vanilla extract
Lemon juice
Blend for 1–2 minutes until completely smooth.
Step 3: Whip the Egg Whites
In a clean mixing bowl, beat the egg whites with the salt until foamy.
Gradually add the remaining sugar.
Continue beating until soft to medium peaks form. The meringue should be glossy and hold its shape without becoming stiff.
Step 4: Fold Together
Add one-third of the whipped egg whites to the blended mixture and stir gently.
Fold in the remaining egg whites using a spatula until no white streaks remain.
Be careful not to overmix to keep the batter light and airy.
Step 5: Bake
Pour the batter into the prepared pan.
Place the cake pan into a larger roasting pan.
Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
Bake for 60–70 minutes, or until the top is golden and the center has a slight jiggle.
Step 6: Cool
Turn off the oven and leave the cake inside with the door slightly open for 15–20 minutes.
Remove from the oven and let cool completely.
Refrigerate for at least 4 hours, preferably overnight, for the creamiest texture.
Step 7: Serve
Dust generously with powdered sugar.
Top with whipped cream if desired.
Slice with a warm knife, wiping it clean between each cut for neat slices.
Tips for Success
Bring all ingredients to room temperature before mixing.
Do not overbeat the egg whites.
Fold the batter gently to preserve its airy texture.
The water bath helps prevent cracks and creates an ultra-creamy texture.
Chilling overnight makes the cake even richer and easier to slice.
Enjoy this soft, fluffy Cloud Cake with a cup of coffee or tea for the perfect dessert!
