Cloud Cake

Ingredients

7 oz cream cheese (softened)
3 tbsp unsalted butter (softened)
7 tbsp milk
4 large eggs, separated
⅓ cup granulated sugar
⅓ cup cake flour (sifted)
1 tbsp cornstarch
1 tsp vanilla extract
Powdered sugar (for dusting, optional)

Directions

Line the bottom of a 7-inch (18 cm) round cake pan with parchment paper.

Wrap the outside of the pan with foil (to prevent water from seeping in during baking).

In a medium heatproof bowl, combine cream cheese, butter, and milk.

Place the bowl over a pot of simmering water (double boiler method).

Stir until smooth and lump-free. Remove from heat and let it cool slightly.

Whisk in egg yolks, one at a time. Add vanilla extract.

Sift in cake flour and cornstarch, then whisk until smooth.

In a clean mixing bowl, beat egg whites until foamy.

Gradually add sugar, continuing to beat until you get soft peaks (shiny and thick but not overly stiff).

Gently fold the egg white mixture into the cream cheese batter in three parts.

Use a spatula and fold carefully to keep the batter airy.

Pour the batter into the prepared cake pan.

Place the cake pan into a larger baking dish filled with hot water (about 1 inch deep).

Bake at 160°C (320°F) for 25 minutes.

Lower the heat to 110°C (230°F) and bake for another 55–60 minutes until the cake is set and golden on top.

Turn off the oven, leave the door slightly open, and let the cake cool inside for 15 minutes (prevents cracking).

Remove from oven and let cool fully before unmolding.

Dust with powdered sugar if desired.

Slice gently with a sharp knife (wipe knife clean after each cut).