Cloud Cake (Japanese Cotton Cheesecake)
Prep Time: 25 minutes
Cook Time: 60–70 minutes
Cooling Time: 1 hour
Servings: 8
Ingredients
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
10g (1 tbsp) cornstarch
1 tsp vanilla extract
Instructions
Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch (20 cm) round cake pan with parchment paper. Wrap the outside of the pan with foil if using a water bath.
In a heatproof bowl set over simmering water, combine the cream cheese, butter, and milk. Stir until smooth and creamy. Remove from the heat and let cool slightly.
Whisk in the egg yolks one at a time, then add the vanilla extract.
Sift the cake flour and cornstarch into the mixture and whisk until smooth.
In a separate clean bowl, beat the egg whites until foamy. Gradually add the sugar and continue beating until soft to medium peaks form. Do not overbeat.
Fold one-third of the whipped egg whites into the batter to lighten it. Gently fold in the remaining egg whites in two additions until just combined.
Pour the batter into the prepared pan and gently tap the pan on the counter to release large air bubbles.
Place the cake pan into a larger baking pan. Fill the larger pan with about 1 inch (2.5 cm) of hot water to create a water bath.
Bake for 60–70 minutes, or until the top is lightly golden and the center is set but still slightly jiggly.
Turn off the oven and leave the cake inside with the door slightly open for 15 minutes. Remove from the oven and cool completely before refrigerating for at least 1 hour.
Serving Suggestions
Dust with powdered sugar.
Top with fresh strawberries, blueberries, or raspberries.
Serve with whipped cream or a drizzle of berry sauce.
Tips
Use room-temperature ingredients for the smoothest batter.
Fold the egg whites gently to keep the cake light and airy.
Refrigerate leftovers for up to 3 days. The cake tastes even better chilled.
