The Viral “Cloud Cake” Everyone Is Raving About (With Full Recipe)
Ingredients
The Cream Cheese Base:
- 250g (8.8 oz) Cream cheese, at room temperature
- 6 Large egg yolks (reserve the whites!)
- 70g (1/3 cup) Castor sugar or granulated sugar
- 60g (1/4 cup) Unsalted butter, melted
- 100ml (7 tbsp) Whole milk
- 1 tbsp Lemon juice
- 60g (1/2 cup) Cake flour (or all-purpose flour)
- 20g (2 tbsp) Cornstarch
- 1 tsp Vanilla extract
The Meringue:
- 6 Large egg whites (cold)
- 70g (1/3 cup) Castor sugar
- 1/4 tsp Cream of tartar (or 1/2 tsp lemon juice to stabilize)
For Garnish:
- Powdered sugar for dusting
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 160°C (320°F). Line the bottom and sides of an 8-inch round cake pan (preferably one with a solid bottom, not a springform, to prevent water leaks) with parchment paper. Ensure the paper extends about 2 inches above the rim of the pan, as this cake rises significantly.
2. Mix the Cream Cheese Base
In a large heatproof bowl set over a pot of simmering water (double boiler method), combine the cream cheese, melted butter, milk, and 70g of sugar. Whisk continuously until completely smooth and lump-free. Remove from the heat and let it cool slightly. Whisk in the egg yolks, lemon juice, and vanilla extract. Sift in the cake flour and cornstarch, then gently whisk until just combined. Strain the mixture through a fine-mesh sieve into a clean bowl for an absolutely silky texture.
3. Whip the Meringue
In a perfectly clean, grease-free bowl, beat the cold egg whites and cream of tartar until foamy. Gradually add the remaining 70g of sugar, one tablespoon at a time, while continuing to whip on medium-high speed. Whip until you reach soft-to-medium peaks. The meringue should hold its shape but the tips should gently fold over when you lift the beaters. Do not over-whip to stiff peaks, or the cake will crack in the oven!
4. Combine the Batter
Add one-third of the meringue into the cream cheese mixture and whisk gently to lighten the batter. Then, change to a spatula and fold the remaining meringue in two batches. Use a gentle “cut and fold” motion to keep as much air in the batter as possible.
5. Bake in a Water Bath
Pour the velvety batter into your prepared pan and tap it gently on the counter a few times to release large air bubbles. Place the cake pan inside a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the side of the cake pan.
Bake at 160°C (320°F) for 20 minutes, then reduce the temperature to 140°C (285°F) and bake for another 40 to 50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
