Ingredients
For the Cake
- 250 g (9 oz) cream cheese, softened
- 60 g (¼ cup) unsalted butter
- 120 ml (½ cup) whole milk
- 6 large eggs, separated
- 140 g (1 cup + 2 tbsp) cake flour, sifted
- 20 g (2½ tbsp) cornstarch
- 120 g (½ cup + 2 tbsp) granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar (optional, for a more stable meringue)
For Topping
- Powdered sugar
- Fresh whipped cream
- Fresh berries (optional)
Instructions
Step 1: Prepare the Pan
Preheat your oven to 320°F (160°C).
Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Wrap the outside of the pan with two layers of aluminum foil to prevent water from leaking into the cake during baking.
Step 2: Make the Cream Cheese Mixture
In a saucepan over low heat, combine the cream cheese, butter, and milk. Stir continuously until smooth and creamy.
Remove from the heat and allow it to cool for about 5 minutes.
Whisk in the egg yolks one at a time. Add the vanilla extract and lemon juice.
Sift together the cake flour, cornstarch, and salt. Fold them gently into the cream cheese mixture until completely smooth with no lumps.
Step 3: Prepare the Meringue
In a clean mixing bowl, beat the egg whites until foamy.
Add the cream of tartar (if using), then gradually add the sugar while beating.
Continue beating until stiff, glossy peaks form. The meringue should be firm but not dry.
Step 4: Fold the Batter
Add one-third of the meringue to the cream cheese mixture and gently fold to lighten the batter.
Fold in the remaining meringue in two additions, using slow upward motions to preserve as much air as possible.
Do not overmix.
Step 5: Bake
Pour the batter into the prepared pan.
Place the cake pan inside a larger roasting pan and fill the outer pan with hot water until it reaches halfway up the sides of the cake pan.
Bake for 25 minutes at 320°F (160°C).
Without opening the oven, reduce the temperature to 285°F (140°C) and continue baking for 45–55 minutes, or until the top is golden and the center is just set.
Turn off the oven and leave the door slightly open. Allow the cake to cool inside the oven for 15–20 minutes to prevent cracking.
Step 6: Cool Completely
Remove the cake from the water bath and let it cool to room temperature.
Refrigerate for at least 4 hours, preferably overnight, for the best texture and flavor.
Serving Suggestions
Dust generously with powdered sugar just before serving.
Top with whipped cream, fresh strawberries, blueberries, raspberries, or a drizzle of berry sauce, caramel, or lemon curd for an elegant finish.
Tips for Success
- Use room-temperature ingredients for the smoothest batter.
- Fold the meringue gently to keep the cake light and airy.
- Always bake using a water bath to achieve the signature soft, cloud-like texture.
- Avoid opening the oven while baking.
- Chill thoroughly before slicing with a warm, clean knife for neat slices.
Storage
- Refrigerator: Store covered for up to 5 days.
- Freezer: Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
This Cloud Cake is wonderfully fluffy, rich yet delicate, and practically melts on your tongue—making it the perfect centerpiece for birthdays, afternoon tea, or any special occasion.