Cloud Cake

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☁️ Cloud Cake Recipe

A soft, fluffy, melt-in-your-mouth cake that’s light like a cloud — also known as Japanese Cotton Cheesecake or Soufflé Cheesecake.

✨ Ingredients:

For an 8-inch (20 cm) round cake pan:

Cream Cheese Mixture:

  • 250g (9 oz) cream cheese (room temp)

  • 50g (1.7 oz) unsalted butter (room temp)

  • 100ml (3.4 fl oz) milk

Dry Ingredients:

  • 60g (½ cup) cake flour (sifted)

  • 20g (2 tbsp) cornstarch

  • 1/4 tsp salt

Egg Yolks:

  • 6 large egg yolks

  • 1 tsp vanilla extract

  • 1 tsp lemon juice (optional, for flavor)

  • Zest of 1 lemon (optional)

Egg Whites (Meringue):

  • 6 large egg whites (cold)

  • 1/4 tsp cream of tartar (or 1 tsp lemon juice)

  • 130g (2/3 cup) granulated sugar

🍰 Instructions:

1. Prep:

  • Preheat oven to 150°C (300°F).

  • Grease and line the bottom and sides of the 8-inch cake pan with parchment paper.

  • Wrap the bottom of the pan with aluminum foil to make it waterproof (for the water bath).

2. Make the Cream Cheese Base:

  • In a heatproof bowl, combine cream cheese, butter, and milk.

  • Place the bowl over a pot of simmering water (double boiler method).

  • Stir until smooth and fully melted. Remove from heat and let cool slightly.

3. Mix in the Yolks:

  • Whisk in the egg yolks, one at a time.

  • Add vanilla, lemon juice, and zest (if using).

  • Sift in cake flour, cornstarch, and salt. Mix until smooth and lump-free.

4. Make the Meringue:

  • In a clean bowl, beat egg whites with cream of tartar or lemon juice until foamy.

  • Gradually add sugar in three parts.

  • Beat to soft to medium peaks — not stiff.

5. Fold Batter:

  • Add 1/3 of the meringue to the yolk mixture, fold gently.

  • Add the rest in two additions, folding carefully to avoid deflating the batter.

6. Bake in Water Bath:

  • Pour the batter into the prepared pan.

  • Tap the pan gently to release air bubbles.

  • Place it in a larger baking tray. Pour hot water into the outer tray (about 1 inch deep).

  • Bake for 60–70 minutes at 150°C (300°F), then lower to 140°C (285°F) for another 10–15 minutes until golden and set.

7. Cool Gradually:

  • Turn off oven and leave the cake inside with the door slightly open for 15–20 minutes to prevent cracking.

  • Then remove from oven and let it cool completely on a rack.

  • Chill in the fridge for at least 2 hours before serving for best texture.

🎂 Serving:

  • Dust with powdered sugar or top with fresh berries or whipped cream.

  • Slice with a hot knife for clean cuts.

❓ Q&A: Cloud Cake Troubleshooting & Tips

Q1: Why did my cake crack on top?

A:

  • Oven temp may be too high.

  • Meringue was overbeaten or under-folded.

  • No water bath or insufficient moisture.

✅ Tip: Use a thermometer to monitor oven temperature and always bake with a water bath.

Q2: Why did my cake shrink or collapse?

A:

  • Rapid cooling or overmixed batter.

  • Cake wasn’t baked long enough and collapsed under its own weight.

✅ Tip: Cool it slowly in the oven with the door cracked open. Check for doneness by gently jiggling the pan — the center should not wobble.

Q3: Can I use all-purpose flour instead of cake flour?

A:
Yes, but the cake will be slightly denser. For a substitute:

  • Mix 54g all-purpose flour with 6g cornstarch = 60g cake flour

Q4: Can I use a springform pan?

A:
Yes, but wrap it tightly in aluminum foil to prevent water leakage during the water bath.

Q5: How long does Cloud Cake last?

A:

  • Store in the fridge for up to 3–4 days.

  • Best texture is on Day 2 after chilling.

Q6: Can I freeze it?

A:
Yes! Freeze slices individually wrapped. Thaw in the fridge overnight. Texture may be slightly altered.

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