Cloud Cake (Easy Blender Recipe)

Cloud Cake (Easy Blender Recipe)

Ingredients:

• 200 g (7 oz) cream cheese, softened
• 50 g (3 tbsp) unsalted butter, softened
• 100 ml (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. Preheat the oven:
   Preheat your oven to 160°C (320°F). Line the bottom of a 20 cm (8-inch) round cake pan with parchment paper. If possible, wrap the outside of the pan with foil to prevent water from seeping in later.
2. Blend the base:
   In a blender, add cream cheese, butter, milk, and vanilla extract. Blend until smooth and creamy.
3. Add the dry ingredients:
   Add cake flour and cornstarch into the blender. Blend again just until combined—do not overmix.
4. Add the egg yolks:
   Add the 4 egg yolks to the blender mixture and pulse a few times until smooth. Pour this batter into a large mixing bowl.
5. Beat the egg whites:
   In a clean bowl, beat the egg whites with an electric mixer. When they start to foam, gradually add the sugar and continue beating until stiff peaks form.
6. Fold gently:
   Gently fold the beaten egg whites into the batter in 3 additions. Use a spatula to mix with light, circular motions until smooth and airy.
7. Prepare for baking:
   Pour the batter into the lined pan. Tap the pan gently on the counter to remove air bubbles.
8. Bake in a water bath:
   Place the cake pan inside a larger baking tray. Pour hot water into the outer tray (about 1 inch deep).
   Bake for 45–55 minutes at 160°C (320°F) until lightly golden and set.
9. Cool slowly:
   Turn off the oven and leave the cake inside with the door slightly open for about 10 minutes to prevent it from collapsing. Then remove it and let it cool completely.

1. Serve:
   Once cooled, remove from the pan. Dust lightly with powdered sugar or serve plain — it’s cloud-soft and heavenly!

Tips:

• Make sure your cream cheese and butter are fully softened before blending.
• Don’t overbeat after adding the flour — this keeps the cake airy.
• Serve chilled for a creamy, soufflé-like texture.