☁️ Mediterranean-Style Cloud Cake (Light & Airy Blender Cake)

This dreamy Cloud Cake is soft, delicate, and melt-in-your-mouth light—almost like a cross between a soufflé and a cheesecake. Inspired by the airy texture of Japanese-style cotton cheesecakes, this version keeps things simple: blend, fold, bake, and enjoy!

While it’s more indulgent than a traditional Mediterranean diet dessert, you can easily balance it Mediterranean-style by serving it with fresh berries, a drizzle of honey, or a spoonful of Greek yogurt.

🌿 Why You’ll Love This Cake

✔ Ultra light and fluffy texture
✔ Not overly sweet
✔ Simple ingredients
✔ Elegant but easy
✔ Perfect for tea time or gatherings

🧁 Ingredients (8 servings)

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 tsp vanilla extract

Optional (Mediterranean twist):

Zest of 1 lemon or orange
Powdered sugar for dusting
Fresh berries or figs for serving

👩‍🍳 Instructions

1️⃣ Preheat & Prepare

Preheat oven to 160°C (320°F).
Line an 8-inch round cake pan with parchment paper. Wrap the outside of the pan with foil (for water bath baking).

2️⃣ Blend the Base

In a blender, combine:

Cream cheese
Butter
Milk

Blend until completely smooth and creamy.

Add:

Egg yolks
Sugar (reserve 1 tbsp for egg whites)
Vanilla
Cake flour
Cornstarch

Blend again until silky smooth.

3️⃣ Whip the Egg Whites

In a clean bowl, beat egg whites until foamy.
Add the remaining sugar gradually and beat to soft peaks (not stiff).

4️⃣ Fold Gently

Gently fold egg whites into the batter in 3 additions.
Do not overmix—keep the air in the batter.

5️⃣ Bake (Water Bath Method)

Pour batter into prepared pan.
Place pan inside a larger baking tray and add hot water halfway up the sides.

Bake for 55–70 minutes until set but slightly jiggly in the center.

Turn off oven, crack the door slightly, and let cake cool inside for 15 minutes to prevent sinking.

6️⃣ Chill & Serve

Cool completely, then refrigerate for at least 2 hours before slicing.
Dust with powdered sugar and top with fresh fruit if desired.

☁️ Texture Tips

Soft peaks = glossy and gently curling when lifted
Do not overbeat egg whites
Fold slowly to maintain volume
Water bath ensures even baking and prevents cracks

🥗 Mediterranean Serving Ideas

Serve with fresh strawberries, figs, or pomegranate seeds
Add a drizzle of raw honey
Pair with unsweetened Greek yogurt
Enjoy with mint tea or espresso

❓ Q & A

Q1: Can I really put everything in the blender?

You can blend the base ingredients, but egg whites must be whipped separately for the fluffy texture.

Q2: Why did my cake sink?

It may be underbaked or cooled too quickly. Always cool gradually in the oven.

Q3: Can I make it gluten-free?

Yes! Substitute cake flour with almond flour (texture will be slightly denser).

Q4: Can I reduce the sugar?

Yes. You can reduce to 50–60g for a less sweet version.

Q5: How long does it last?

Store in the refrigerator for up to 4 days in an airtight container.

Q6: Can I freeze it?

Yes. Wrap slices tightly and freeze for up to 1 month. Thaw overnight in the fridge.

🌸 Final Thoughts

This Cloud Cake is light, elegant, and perfect when you want something sweet without feeling heavy. If you’re making it twice a week, you already know—it’s dangerously good!