☁️ Cloud Cake (Soufflé Cheesecake Style)
🌿 What makes it special
This cake gets its height and jiggle from whipped egg whites (meringue). That’s why we don’t just blend everything together.
🛒 Ingredients
(Your list is perfect, just slightly clarified)
- 200g cream cheese (softened)
- 50g unsalted butter (softened)
- 100 ml milk
- 4 large eggs (separated)
- 70g sugar (divide into 2 portions)
- 40g cake flour
- 10g cornstarch
👩🍳 Instructions
1. Melt & mix base
- In a heatproof bowl, gently melt cream cheese, butter, and milk (double boiler or microwave in short bursts).
- Whisk until smooth.
2. Add egg yolks
- Let mixture cool slightly, then whisk in egg yolks.
- Sift in flour + cornstarch and mix until silky.
3. Make meringue (KEY STEP)
- Beat egg whites until foamy.
- Gradually add sugar and whip until soft peaks form (not stiff).
4. Fold gently
- Add ⅓ of meringue into batter to lighten it.
- Fold in remaining meringue gently—don’t overmix or you’ll lose air.
5. Bake in water bath
- Pour into lined pan.
- Place pan in a larger tray filled with hot water (water bath).
- Bake at 150°C (300°F) for 50–60 minutes.
6. Cool slowly
- Turn off oven, leave door slightly open for 10–15 minutes.
- This prevents cracking and collapsing.
🍽️ Texture result
- Soft, jiggly, airy like a sponge
- Slightly creamy center
- Lightly sweet (not heavy like regular cheesecake)
❗ Why “blend everything” doesn’t work
If you blend all ingredients:
- You destroy air bubbles
- Cake turns dense instead of fluffy
- More like custard than cloud cake
💡 Pro Tips
- Use room-temperature ingredients
- Don’t overwhip egg whites
- Always bake in a water bath
- Line pan well (it’s delicate)
❓ Q & A
Q: Why did my cake collapse?
Usually underbaked or overmixed meringue.
Q: Can I add flavors?
Yes! Vanilla, lemon zest, or even cocoa.
Q: Can I make it in blender at all?
Only for the base—not after adding egg whites.
