Japanese Cloud Cake (Blender Magic Cheesecake Style)
This incredibly light and airy cloud cake is so simple you just blend everything together—no fuss, no complicated steps. The result is a soft, fluffy, melt-in-your-mouth dessert that feels like a sweet cloud.
Ingredients:
200g (7 oz) cream cheese, softened
50g (3 tbsp) unsalted butter, softened
100ml (7 tbsp) milk
4 large eggs, separated (yolks and whites)
70g (⅓ cup) granulated sugar
40g (⅓ cup) cake flour
10g (1 tbsp) cornstarch
1 tsp vanilla extract
Instructions:
Preheat your oven to 160°C (320°F). Line a round cake pan with parchment paper.
In a blender, add cream cheese, butter, milk, egg yolks, flour, cornstarch, and vanilla extract. Blend until completely smooth.
In a clean bowl, beat the egg whites with sugar until soft to medium peaks form.
Gently fold the whipped egg whites into the blended mixture in batches. Be careful not to deflate the batter.
Pour the batter into the prepared pan and tap lightly to remove air bubbles.
Bake in a water bath for about 50–60 minutes, until set and lightly golden on top.
Let it cool completely before removing from the pan. Chill for best texture.
Result: A super fluffy, jiggly, cloud-like cake that melts in your mouth every time.
