Cloud Cake

This Cloud Cake—globally celebrated as a Japanese Cotton Cheesecake or soufflé cheesecake—is the definition of ethereal baking. It bridges the gap between a rich, creamy cheese-based dessert and an angel-food-like sponge. The magic behind its texture is a meticulously whipped meringue folded into a warm cream cheese custard, then baked gently in a water bath.

Equipment Needed

• 8-inch round springform pan (do not use a standard loose-bottom regular pan unless tightly sealed)
• Large roasting pan or deep baking dish (to act as the water bath container)
• Heavy-duty aluminum foil
• Electric hand mixer or stand mixer with a whisk attachment
• Sifter or fine-mesh sieve

Ingredients

• Cream Cheese: 140 g (softened to room temperature)
• Unsalted Butter: 50 g (softened)
• Whole Milk: 80 ml (1/3 cup)
• Granulated Sugar: 80 g (divided into two portions)
• Large Eggs: 6 eggs (yolks and whites separated carefully)
• Cake Flour: 45 g (sifted)
• Cornstarch: 15 g (sifted)
• Cream of Tartar: 1/4 teaspoon (stabilizes the egg whites)
• Vanilla Extract: 1 teaspoon
• Lemon Juice: 1 teaspoon (adds a subtle brightness to cut richness)
• Salt: A small pinch

Step-by-Step Instructions

Step 1: Prep Pan and Water Bath

1. Preheat your oven to 320°F (160°C).
2. Line the bottom of your springform pan with a circle of parchment paper. Lightly grease the inner sides.
3. Because springform pans can leak water, wrap the outside bottom and sides tightly with two full layers of heavy-duty aluminum foil.
4. Bring a kettle of water to a boil. Place your large roasting pan on the middle oven rack and set the foil-wrapped cake pan inside it.

Step 2: Make the Cheese Custard Base

1. In a large heatproof bowl set over a pot of simmering water (a double boiler), combine the softened cream cheese, butter, and whole milk.
2. Whisk continuously over low heat until the mixture is completely smooth, warm, and free of any lumps.
3. Remove from heat. Whisk in half of your granulated sugar (40 g) until dissolved.
4. Allow the mixture to cool slightly, then whisk in the 6 egg yolks one at a time, followed by the vanilla extract and lemon juice.
5. Sift the cake flour, cornstarch, and salt directly into the warm cheese mixture. Whisk gently until just combined and silky smooth. Strain the batter through a fine-mesh sieve into a clean bowl to guarantee zero lumps. Set aside.

Step 3: Whip the Meringue (The Cloud Foundation)

1. In a thoroughly clean, grease-free glass or metal bowl, beat your 6 egg whites with an electric mixer on medium speed until frothy.
2. Add the cream of tartar and beat until soft bubbles form.
3. Gradually add the remaining 40 g of sugar, one tablespoon at a time, while continuing to whip.
4. Increase the speed to medium-high and whip until soft, glossy peaks form. When you lift the beaters straight up, the meringue should form a peak that gently curls or droops over. Crucial note: Do not whip to stiff, dry peaks, or the cake will crack and deflate.

Step 4: Gently Fold Together

1. Take roughly one-third of your whipped meringue and vigorously fold it into the cream cheese custard base to lighten it up.
2. Pour this lightened mixture back into the remaining two-thirds of the meringue.
3. Using a rubber spatula, use a gentle cutting and folding motion—scooping down from the bottom, sweeping up the sides, and folding over the middle. Do not stir aggressively, or you will pop the air bubbles that make the cake a “cloud”.

Step 5: Bake Low and Slow

1. Pour the final batter evenly into your prepared springform pan.
2. Lift the pan a few inches off the counter and drop it gently 2 to 3 times to release any trapped large air pockets.
3. Carefully pour the boiling water from your kettle into the surrounding roasting pan until it reaches about 1 inch up the sides of the cake pan (the water bath).
4. Bake at 320°F (160°C) for 20 minutes, then drop the temperature down to 285°F (140°C) and bake for an additional 50 to 60 minutes. The cake should rise nicely and turn a pale golden brown on top.

Step 6: The Slow-Cooling Process (Preventing Deflation)

1. Turn off the oven, but do not open the door. Leave the cake inside the cooling oven for 30 minutes. This gradual temperature decrease prevents thermal shock, which causes the cloud structure to collapse.
2. Crack the oven door open about an inch for another 20 minutes.
3. Remove the cake from the oven and water bath. Run a thin spatula around the edges, release the springform ring, and peel away the parchment paper.
4. Serve warm, or chill in the refrigerator for 2 to 3 hours to experience a denser, ultra-creamy, melt-in-your-mouth texture. Dust lightly with powdered sugar before slicing!