Overview
This cake is known for its incredibly soft, melt-in-the-mouth texture. It sits somewhere between a sponge cake and a cheesecake, with a creamy interior and a lightly golden exterior. The structure comes from eggs and gentle baking rather than heavy fats or dense flour, which is why it feels so light.
Ingredients
- 250 g cream cheese (room temperature)
- 4 large eggs (separated into yolks and whites)
- 100 ml milk
- 60 g sugar (divided into two portions)
- 50 g plain flour (or cake flour for extra softness)
- 20 g cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional, helps stabilize egg whites)
- Pinch of salt
Optional for serving:
- Icing sugar (for dusting)
- Whipped cream
Equipment
- Blender (for convenience mixing)
- Mixing bowls
- Electric whisk or hand whisk
- 8-inch (20 cm) round cake tin
- Baking tray (for water bath)
- Baking paper
Preparation Steps
Step 1: Prepare the Tin and Oven
Preheat your oven to 150°C (300°F).
Line the bottom of your cake tin with baking paper and lightly grease the sides. Wrap the outside of the tin with foil if you plan to use a water bath, which helps prevent leaks.
Place a deep baking tray in the oven and fill it halfway with hot water. This creates a gentle, steamy environment that helps the cake bake evenly and prevents cracking.
Step 2: Blend the Base Mixture
In your blender, combine:
- Cream cheese
- Milk
- Egg yolks
- Half of the sugar (30 g)
- Vanilla extract
Blend until completely smooth. This step ensures there are no lumps and gives the cake its creamy base.
Pour the mixture into a bowl.
Sift in the flour and cornstarch, then gently mix until fully incorporated. Avoid overmixing at this stage.
Step 3: Whip the Egg Whites
In a clean bowl, add the egg whites and a pinch of salt. Start whisking on medium speed until foamy.
Add the lemon juice, then gradually add the remaining sugar (30 g) while whisking.
Continue whisking until you reach soft peaks. The mixture should hold its shape but still look smooth and slightly glossy—not stiff or dry.
This step is crucial because the egg whites provide the air that gives the cake its “cloud-like” texture.
Step 4: Combine the Mixtures
Take a small portion of the whipped egg whites and mix it into the batter. This loosens the mixture and makes folding easier.
Then gently fold in the remaining egg whites in two or three additions. Use a spatula and fold carefully to avoid deflating the air.
The final batter should be light, airy, and smooth.
Step 5: Bake
Pour the batter into your prepared cake tin. Tap it lightly on the counter to remove large air bubbles.
Place the tin into the water bath in the oven.
Bake for:
- 50–60 minutes at 150°C (300°F)
Then turn off the oven and leave the cake inside with the door slightly open for another 15–20 minutes. This gradual cooling helps prevent the cake from collapsing.
Step 6: Cool and Serve
Remove the cake from the oven and let it cool completely before removing it from the tin.
Dust with icing sugar just before serving and add whipped cream if desired.
Texture and Flavor
The finished cake should be:
- Light and airy like a sponge
- Slightly creamy in the center
- Soft enough to jiggle gently when moved
The flavor is mild, slightly tangy from the cream cheese, and lightly sweet. It’s not overly sugary, which makes it easy to eat frequently—hence why making it twice a week makes sense.
Tips for Best Results
1. Room Temperature Ingredients
Cold cream cheese will not blend smoothly and can create lumps. Always let it soften first.
2. Don’t Skip Separating Eggs
Blending whole eggs is faster, but you’ll lose the airy structure. Whipping whites separately is what creates the cloud-like texture.
3. Be Gentle When Folding
Rough mixing will knock out the air and result in a dense cake.
4. Use a Water Bath
This keeps the baking temperature gentle and prevents cracks or a rubbery texture.
5. Avoid Overbaking
Overbaking makes the cake dry and less “cloud-like.” The center should still be slightly soft when you take it out.
Common Variations
Citrus Cloud Cake
Add extra lemon zest for a brighter, fresher flavor.
Chocolate Version
Replace 10 g of flour with cocoa powder for a light chocolate twist.
Low-Sugar Option
Reduce sugar slightly or use a sugar substitute suitable for baking.
Blender-Only Shortcut (With Compromise)
If you truly want to use only a blender:
- Blend everything except egg whites
- Whip whites separately
- Fold them in
If you blend everything together, the cake will still taste good but will be denser and less airy.
Storage
- Keep in the fridge for up to 3 days
- Cover tightly to prevent drying out
- Bring to room temperature before serving for best texture
This cake actually tastes even better the next day as the flavors settle.
Why This Cake Works
The balance of ingredients creates a delicate structure:
- Cream cheese provides richness and moisture
- Egg whites create lift and softness
- Low flour content keeps it light instead of heavy
The baking method—low heat with moisture—ensures the proteins set gently, resulting in that signature soft, cloud-like consistency.
Final Thoughts
This cake looks impressive but is actually quite forgiving once you understand the basics. The idea of throwing everything into a blender sounds appealing, but the real magic comes from how you handle the eggs and the baking process.
