Introduction:
Fluffy Cloud Cake, also known as Japanese Cheesecake or Cotton Cheesecake, is a light and airy dessert that has taken the world by storm. Unlike traditional cheesecakes that are dense and creamy, this cake is soft, moist, and melts in your mouth like a cloud. It combines the richness of cream cheese with the fluffiness of a chiffon cake, making it a perfect balance of texture and flavor. This cake’s delicate sweetness and jiggly, cotton-like texture are what set it apart from other cheesecakes. It’s a great treat for any occasion and a must-try for dessert lovers.
Ingredients:
For the cake batter:
200g cream cheese, softened
50g unsalted butter, softened
120ml milk
1 tsp vanilla extract
6 large eggs (separate egg yolks and whites)
150g granulated sugar
80g all-purpose flour
20g cornstarch
1/4 tsp cream of tartar (optional)
A pinch of salt
For the water bath:
Boiling water (for the water bath in the baking pan)
Instructions:
Prepare the baking pan: Preheat your oven to 160°C (320°F). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from leaking in during the water bath.
Prepare the cream cheese mixture: In a heatproof bowl, combine the cream cheese, butter, and milk. Set the bowl over a pot of simmering water (double boiler method). Stir until everything is melted and smooth. Remove from heat and mix in the vanilla extract. Allow this mixture to cool down.
Separate the eggs: Separate the egg yolks and whites. Add the yolks to the cooled cream cheese mixture and whisk until combined.
Mix the dry ingredients: In a separate bowl, sift together the flour, cornstarch, and a pinch of salt. Gradually add this to the cream cheese mixture and mix until smooth.
Whip the egg whites: In a clean bowl, beat the egg whites using an electric mixer. Add cream of tartar (if using) and beat until soft peaks form. Gradually add the sugar in batches, continuing to beat until stiff peaks form.
Fold the egg whites into the batter: Gently fold the whipped egg whites into the cream cheese mixture in three batches. Be careful not to deflate the batter too much. The goal is to maintain as much air as possible to keep the texture light and fluffy.
Bake the cake: Pour the batter into the prepared pan. Tap the pan lightly on the counter to release any air bubbles. Place the pan in a larger pan and fill the larger pan with hot water to create a water bath. Bake for 50–60 minutes or until the top is golden brown, and a toothpick inserted into the center comes out clean. The cake should have a slight jiggle when gently shaken.
Cool the cake: Once baked, turn off the oven and leave the door ajar for about 1 hour. This helps prevent the cake from collapsing. After 1 hour, remove the cake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best results.
Serve: Remove the cake from the pan, slice, and serve chilled. Enjoy the delicate texture and flavor!
Description:
Fluffy Cloud Cake, or Japanese Cheesecake, has a unique texture that combines the lightness of a soufflé with the richness of a traditional cheesecake. This cake is famous for its melt-in-your-mouth quality, due to the careful folding of whipped egg whites into the batter. It is a delightful dessert with a gentle sweetness and a smooth, creamy flavor. When served chilled, it’s firm yet soft, giving you that perfect balance between airy and creamy. The cake’s jiggly and soft appearance adds to its appeal and makes it a favorite for both casual and festive occasions.
Tips:
Egg temperature: Be sure that the egg whites are at room temperature before whipping them. This ensures they whip up to stiff peaks more easily.
Mixing technique: Be very gentle when folding the egg whites into the cream cheese mixture. Overmixing can cause the batter to deflate, affecting the cake’s fluffiness.
Oven temperature: Every oven is different, so it’s a good idea to keep an eye on your cake towards the end of the baking time to ensure it doesn’t overbake or crack.
Water bath: A water bath helps ensure the cake bakes evenly without drying out. Make sure your pan is tightly wrapped in foil to prevent water from seeping into the batter.
Cooling process: Don’t skip the cooling process! Leaving the cake in the oven for an hour with the door slightly open helps prevent it from deflating too quickly.
Common Corrections:
Cracking on top: If your cake cracks on top, it could be because the oven temperature was too high or it was overbaked. Make sure to bake at a moderate temperature (160°C or 320°F) and keep an eye on the cake as it bakes.
Dense texture: If the cake turns out dense instead of fluffy, it could be due to overmixing the batter or under-whipping the egg whites. Make sure to fold the egg whites in gently and to beat them to stiff peaks.
Cake deflating: If the cake deflates too much after baking, it may have cooled too quickly. Always allow it to cool in the oven with the door ajar for an hour to avoid sudden temperature changes.
This recipe should result in a perfectly fluffy and delicious Cloud Cake. Enjoy your baking!
