Japanese Cloud Cake — So Soft, Light & Fluffy!
If you love cakes that practically melt in your mouth, this Japanese Cloud Cake is a must-try! It’s incredibly soft, creamy, and airy, with a delicate texture that makes every bite feel like a little cloud. Best of all, the batter comes together quickly in a blender!
Ingredients
– 200 g (7 oz) cream cheese, softened
– 50 g (3½ tbsp) unsalted butter, softened
– 100 ml (about 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
Instructions
1. Prepare the oven:
Preheat your oven to 160°C (320°F). Line the bottom of a 7-inch (18 cm) round cake pan with parchment paper. Lightly grease the sides.
2. Make the cream cheese mixture:
Add the softened cream cheese, butter, and milk to a blender. Blend until completely smooth and creamy.
3. Add the egg yolks:
Separate the eggs carefully. Add the egg yolks and vanilla to the blender and blend briefly until combined.
4. Add the dry ingredients:
Sift together the cake flour and cornstarch. Add them to the blender and pulse just until the batter is smooth. Avoid overmixing.
5. Whip the egg whites:
In a clean, dry bowl, beat the egg whites until foamy. Gradually add the sugar and continue beating until you have soft-to-medium peaks. The meringue should be glossy and hold its shape without becoming dry.
6. Fold gently:
Add about one-third of the whipped egg whites to the cream cheese batter and gently fold. Repeat with the remaining egg whites in two additions. Use a gentle folding motion to keep as much air in the batter as possible.
7. Bake:
Pour the batter into the prepared pan and gently tap the pan once or twice to remove large air bubbles. Place the cake pan in a larger baking tray and add hot water to the tray to create a water bath.
Bake at 160°C (320°F) for about 20 minutes, then reduce the temperature to 140°C (285°F) and continue baking for approximately 40–50 minutes, or until the cake is puffed, lightly golden, and set in the center.
8. Cool slowly:
Turn off the oven and leave the cake inside with the door slightly open for about 10–15 minutes. Remove it from the oven and allow it to cool before carefully removing it from the pan.
Serving Suggestion
Dust with a little powdered sugar and serve plain, or add fresh berries and a light drizzle of honey for an extra-special treat.
Soft, creamy, airy, and unbelievably delicate—this is the kind of cake you’ll want to make again and again!
