Cloud Cake

Here’s a detailed, foolproof Cloud Cake recipe — the ultra-light, jiggly one most people mean when they say cloud cake, also known as Japanese Cotton Cheesecake ☁️🍰
(It’s softer than regular cheesecake, airy like a soufflé, and melts in your mouth.)

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☁️ Cloud Cake (Japanese Cotton Cheesecake)

🧺 Ingredients (6-inch / 15 cm pan)

Cream cheese mixture

• 200 g (7 oz) cream cheese, softened

• 50 g (¼ cup) unsalted butter

• 100 ml (⅓ cup + 1 tbsp) whole milk

Eggs

• 6 large eggs, separated

  • Yolks in one bowl

  • Whites in a clean, grease-free bowl

Dry ingredients

• 60 g (½ cup) cake flour (or all-purpose flour + 1 tbsp cornstarch)

• 20 g (2 tbsp) cornstarch

• ¼ tsp salt

For meringue

• 120 g (½ cup + 2 tbsp) sugar (fine/granulated)

• ¼ tsp cream of tartar or lemon juice (optional but recommended)

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🧁 Equipment You’ll Need

• 6-inch round cake pan (removable bottom works best)

• Larger roasting pan (for water bath)

• Parchment paper

• Hand or stand mixer

• Fine mesh sieve

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🔥 Prep First (Important!)

1. Preheat oven to 160°C / 320°F

2. Line the cake pan with parchment on the bottom and sides

3. Wrap the outside of the pan tightly with foil (to prevent water leaks)

4. Boil some water for the water bath

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🥣 Step-by-Step Instructions

1️⃣ Make the cream cheese base

1. In a heatproof bowl, combine:

   • Cream cheese

   • Butter

   • Milk

2. Place over a double boiler (or microwave in short bursts)

3. Whisk until smooth, glossy, and lump-free

4. Remove from heat and let cool slightly

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2️⃣ Add egg yolks & dry ingredients

1. Whisk in egg yolks, one at a time

2. Sift together:

   • Cake flour

   • Cornstarch

   • Salt

3. Gently whisk dry ingredients into the batter

   • Batter should be silky and pourable

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3️⃣ Make the meringue (key to fluffiness!)

1. Beat egg whites on medium speed until foamy

2. Add cream of tartar or lemon juice

3. Gradually add sugar in 3 additions

4. Beat until soft to medium peaks

   • Peaks should gently bend, not stiff or dry

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4️⃣ Fold gently (don’t rush!)

1. Fold ⅓ of meringue into batter to loosen it

2. Gently fold in remaining meringue in 2 additions

3. Use a spatula, cutting and lifting motions

4. Stop as soon as no white streaks remain

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5️⃣ Bake in a water bath

1. Pour batter into prepared pan

2. Tap pan lightly to remove large air bubbles

3. Place cake pan into roasting pan

4. Pour hot water into roasting pan (about 1–2 cm high)

Bake schedule:

• 160°C / 320°F for 25 minutes

• Reduce to 150°C / 300°F for 35–40 minutes

• Turn oven off, crack door open, rest 15 minutes

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6️⃣ Cool slowly (prevents collapse)

1. Remove from oven

2. Let cool in pan for 10–15 minutes

3. Gently remove and peel parchment

4. Chill for at least 1 hour for best texture

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✨ Texture & Taste

• Ultra-soft, airy, and moist

• Lightly sweet with creamy vanilla-cheesecake flavor

• Jiggles when shaken (that’s a good thing!)

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🍓 Serving Ideas

• Dust with powdered sugar

• Fresh berries

• Whipped cream

• Honey or berry compote

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🧠 Pro Tips

• Room-temperature eggs = better volume

• Over-beating egg whites = cracked cake

• Water bath is non-negotiable

• Slow cooling = no sinking

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If you want:

• Chocolate Cloud Cake

• Lemon version

• Eggless or mini version

• Or the angel-food–style cloud cake

Just tell me ☁️💛