Fluffy Japanese Cloud Cake

A light-as-air, melt-in-your-mouth cheesecake that is perfectly sweet and jiggly.

Prep time: 20 minutes

Bake time: 60–70 minutes

Ingredients

200g (7 oz) Cream cheese, softened

50g (3 tbsp) Unsalted butter, softened

100ml (7 tbsp) Milk

4 Large eggs (Separated into yolks and whites)

70g (⅓ cup) Granulated sugar

40g (⅓ cup) Cake flour

10g (1 tbsp) Cornstarch

1 tsp Vanilla extract

Optional: Powdered sugar for dusting

Instructions

1. Prepare the Creamy Base

In a blender (as your caption suggests) or a large bowl, combine the softened cream cheese, softened butter, milk, egg yolks, and vanilla extract. Blend or whisk until the mixture is completely smooth and creamy.

2. Incorporate the Flour

Sift the cake flour and cornstarch into the creamy mixture. Blend again or whisk gently until there are no lumps. Transfer this "yolk batter" to a large mixing bowl.

3. Whip the Meringue

In a separate, very clean bowl, whisk the egg whites until they become foamy. Gradually add the granulated sugar while continuing to whisk until you reach soft peaks (the tips should curl over like a wave when you lift the whisk).

4. The Folding Process

Gently fold one-third of the egg whites into the yolk batter to lighten it. Then, fold in the remaining egg whites very gently using a spatula. Do not overmix, or you will lose the "cloud" air bubbles.

5. The Water Bath (Important!)

Pour the batter into a parchment-lined 6-inch cake pan. Place the pan inside a larger baking tray filled with about 1 inch of hot water. This steam creates the soft texture shown in your photo.

6. Bake

Bake in a preheated oven at 160°C (320°F) for about 60–70 minutes until the top is golden brown and the cake has risen.

7. Cool and Serve

Turn off the oven and leave the door slightly ajar for 10 minutes to prevent the cake from collapsing. Once cooled, dust with powdered sugar as seen in your photo.

Success Tips

Room Temperature: Make sure the cream cheese and eggs are at room temperature to avoid a lumpy batter.

The Sift: Sifting the flour is what gives the cake that uniform, "no-hole" look in the slice of the photo.

The Dusting: For that professional look, use a fine-mesh strainer to sprinkle the powdered sugar evenly over the top.