Why You’ll Love This Recipe

You’ll love Cloud Cake for its effortless preparation—just blend and bake—and its unique, cloud-like softness. The combination of cream cheese and butter adds richness without heaviness, while whipped egg whites create an ethereal lift. It’s a perfect dessert for those who enjoy a subtle, creamy flavor paired with an irresistibly light crumb.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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

directions

1. Preheat the oven to 320°F (160°C). Prepare a cake pan by greasing it or lining it with parchment paper.
2. In a blender, combine the cream cheese, softened butter, milk, and egg yolks. Blend until smooth and creamy.
3. Add the cake flour to the blender and blend again briefly until just combined.
4. In a clean bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
5. Gently fold one-third of the whipped egg whites into the batter to lighten it. Then carefully fold in the remaining egg whites, ensuring not to deflate the mixture.
6. Pour the batter into the prepared cake pan.
7. Bake for 40-45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool completely before removing from the pan.

Servings and timing

Servings: 8
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Add lemon zest or vanilla extract to the batter for a fragrant twist.
• Dust the finished cake with powdered sugar or cocoa powder.
• Serve with fresh berries or a light fruit compote for added freshness.
• Substitute cream cheese with mascarpone for a richer flavor.

storage/reheating

Store Cloud Cake in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave for a few seconds or enjoy chilled. Avoid freezing to preserve its delicate texture.

FAQs

Can I use all-purpose flour instead of cake flour?

Cake flour is preferred for its lighter texture, but you can substitute all-purpose flour with a slight difference in fluffiness.

Why separate the eggs?

Separating eggs allows you to whip the whites to create the airy, cloud-like texture.

Can I make this cake without a blender?

Yes, you can mix the ingredients by hand or with a mixer, but a blender ensures a smoother batter.

Can I add flavors like chocolate or fruit?

Yes, fold in cocoa powder or finely chopped fruits into the batter before baking.

How do I prevent the egg whites from deflating?

Fold them gently using a spatula and avoid overmixing.

Is this cake gluten-free?

No, it contains cake flour which has gluten. Use gluten-free flour alternatives if needed.

Can I use margarine instead of butter?

Butter is recommended for flavor, but margarine can be used with slight changes in taste.

How long will the cake stay fresh?

Up to 3 days refrigerated when stored properly.

Can I double the recipe?

Yes, but use a larger pan and adjust baking time accordingly.

How do I serve Cloud Cake?

Serve plain, dusted with powdered sugar, or alongside fresh fruit or whipped cream.

Conclusion

Cloud Cake is a simple yet elegant dessert that boasts a tender, airy texture and subtle richness. Its straightforward preparation and delightful taste make it an ideal cake for any occasion, offering a light, creamy treat that’s both comforting and impressive.

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