Japanese Cloud Cake
A delicate and airy dessert with a creamy richness, perfect for any occasion.
Ingredients
Main Ingredients
- 250 g cream cheese (at room temperature)
- 50 g butter
- 100 ml milk
- 6 units egg yolks
- 1 teaspoon vanilla extract
- 1 pinch salt
- 60 g flour
- 20 g cornstarch
- 6 units egg whites
- 140 g sugar
- 1 teaspoon lemon juice
Instructions
Preparation
- In a saucepan, melt the cream cheese, butter, and milk until you achieve a smooth cream. Remove from heat and let it cool slightly. Then add the egg yolks, vanilla, and salt.
- Sift the flour and cornstarch over the mixture and gently fold it in with a spatula.
- Whip the egg whites with the lemon juice. Gradually add the sugar in three parts, whipping until you get a shiny meringue with soft peaks.
- Add one-third of the meringue to the batter to loosen it, then carefully fold in the remaining meringue, lifting the batter gently.
- Pour the batter into a 20 cm lined mold. Place it in a hot water bath.
- Bake for 30 minutes at 150°C, then for 45 minutes at 120°C.
- Turn off the oven and let it rest for 10 minutes with the door slightly open. Allow to cool completely before demolding.
Notes
For best results, use room temperature ingredients. Whip the egg whites to soft peaks for a good rise. You can dress the cake with powdered sugar or seasonal fruits.