Cloud Cake

Light, fluffy, and melt-in-your-mouth soft, this Cloud Cake is as dreamy as its name suggests. The best part? You throw everything into a blender, making it the easiest elegant dessert you’ll ever whip up. With cream cheese, a touch of vanilla, and a perfectly pillowy texture, it's perfect for afternoon tea or a cozy treat. From facebook.com.

Cloud Cake


Ingredients:

200g (7 oz) cream cheese, softened
50g (3 tbsp) unsalted butter, softened
100ml (7 tbsp) milk
4 large eggs, separated
70g (⅓ cup) granulated sugar
40g (⅓ cup) cake flour
10g (1 tbsp) cornstarch
1 teaspoon vanilla extract


Directions:

Preheat Oven:
Preheat your oven to 300°F (150°C). Line an 8-inch round cake pan with parchment paper and lightly grease. Prepare a water bath by placing the cake pan into a larger baking dish filled with about 1 inch of hot water.

Blend the Base:
In a blender, combine cream cheese, butter, milk, egg yolks, vanilla extract, cake flour, and cornstarch. Blend until smooth and lump-free. Pour into a large bowl.

Whip the Egg Whites:
In a separate clean bowl, beat egg whites until foamy. Gradually add sugar and continue to whip to stiff peaks.

Combine Gently:
Gently fold the whipped egg whites into the blended mixture in three batches. Use a spatula to fold carefully to keep the batter airy.

Bake:
Pour the batter into the prepared cake pan. Tap gently to release air bubbles. Place the pan (in its water bath) into the oven and bake for 60–70 minutes, or until set and slightly golden on top. The center should spring back when touched.

Cool Gradually:
Turn off the oven and let the cake sit inside with the door slightly open for 10–15 minutes to prevent collapsing. Then remove and cool completely.

Serve:
Dust with powdered sugar if desired. Serve chilled or at room temperature. Light, fluffy, and subtly sweet—just like a cloud!