Ingredients for the Perfect Cloud Cake

For the best results, always use high-quality ingredients and measure them precisely. You’ll need:

  • 250g cream cheese (preferably full-fat and at room temperature)
  • 50g unsalted butter
  • 100ml milk
  • 6 large eggs (separated into yolks and whites)
  • 140g granulated sugar
  • 60g cake flour (or sifted all-purpose flour)
  • 20g cornstarch
  • 1 teaspoon lemon juice or cream of tartar
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Powdered sugar for dusting

Each ingredient has an essential role. The cream cheese builds a creamy foundation, butter adds richness, and milk ensures smooth consistency. The yolks contribute structure and color, while the egg whites create the airy lift. Cake flour and cornstarch make the crumb delicate, and lemon juice stabilizes the meringue so it doesn’t collapse during baking.

Equipment You’ll Need

Before you begin, prepare all your baking tools:

  • 8-inch (20cm) round cake pan
  • Parchment paper
  • Aluminum foil
  • Mixing bowls
  • Hand or stand mixer
  • Fine mesh sieve
  • Rubber spatula
  • Roasting pan for the water bath

Having everything ready helps the process flow smoothly and prevents mistakes, especially when working with delicate meringue.

Preparing the Cake Pan

Line your cake pan with parchment paper on both the bottom and sides. This prevents the soft cake from sticking and ensures easy removal. Wrap the outside of the pan in aluminum foil to protect it from water, as the cake will be baked in a bain-marie (water bath). This technique maintains even temperature and humidity, which prevents cracking.

Creating the Cream Cheese Base

In a heatproof bowl, combine cream cheese, butter, and milk. Place the bowl over a pot of gently simmering water and stir until the mixture becomes smooth and silky. Once the mixture cools slightly, add the egg yolks one at a time, mixing well after each addition.

Sift the cake flour and cornstarch into the bowl and fold them gently into the batter. The result should be a creamy, lump-free mixture that forms the base of your Cloud Cake.

Making the Meringue

In a clean, dry bowl, beat the egg whites at low speed until foamy. Add lemon juice or cream of tartar, then gradually incorporate the sugar in three additions. Continue beating at medium-high speed until stiff, glossy peaks form. The meringue should be smooth, shiny, and able to hold its shape — this is what gives your cake its light, cloud-like texture.

Combining the Mixtures

Add a small portion of the meringue into the cream cheese mixture to lighten it. Then, gently fold in the remaining meringue in two or three additions using a rubber spatula. Work slowly and carefully, turning the bowl as you fold, to preserve the air bubbles in the batter. The final mixture should be thick yet airy, smooth, and uniform in texture.

Baking the Cloud Cake

Pour the batter into the prepared pan, tapping it lightly on the counter to release any large air bubbles. Place the pan into a larger roasting pan and fill the outer pan with hot water until it reaches halfway up the sides of the cake pan.

Bake in a preheated oven at 320°F (160°C) for 60 to 70 minutes. The cake is done when the top is lightly golden brown and a skewer inserted in the center comes out clean. Baking in a water bath ensures that the cake bakes evenly and retains its moist texture.

Cooling the Cake

Once baked, turn off the oven and leave the door slightly open for about 15 minutes. This gradual cooling helps prevent the cake from shrinking or cracking. After that, remove the cake and let it cool completely on a wire rack before taking it out of the pan. Patience is key here — letting it rest ensures the structure sets properly.

Finishing Touches

When the cake has cooled, dust the top with powdered sugar for a classic look. You can serve it as is or elevate it with whipped cream, a drizzle of honey, or fresh fruit such as strawberries or blueberries. The simplicity of this cake allows for creative presentation while maintaining its delicate charm.