*Introduction*
Meet the “Cloud Cake” – a melt‑in‑your‑mouth, feather‑light dessert that lives up to its name. Toss everything into a blender and you’ve got a batter so airy it practically floats onto the plate. Perfect for when you crave something sweet but don’t want to spend hours in the kitchen.
*Origin and Cultural Significance*
Cloud Cake is a modern Japanese‑inspired treat (think _usu‑kuchi_ soufflé‑style cakes) that’s taken the world by storm on Instagram feeds and TikTok. Its simplicity and cloud‑like texture make it a go‑to for busy home cooks who still want a “wow” factor.
*Ingredients Quantity*
– 200 g (7 oz) cream cheese, softened
– 50 g (3 tbsp) unsalted butter, softened
– 100 ml (7 tbsp) milk
– 4 large eggs, separated
– 70 g (⅓ cup) granulated sugar
– 40 g (⅓ cup) cake flour
– 10 g (1 tbsp) cornstarch
– 1 tsp vanilla extract
*Optional Additions*
– Zest of 1 lemon or orange for a citrus lift
– ½ tsp ground matcha or cocoa powder for flavored clouds
– A drizzle of honey or maple syrup after baking
*Tips for Success*
– *Room‑temp ingredients* – make sure cream cheese, butter, and eggs are at room temperature for a smooth blend.
– *Don’t over‑blend* – pulse just until combined; over‑mixing can deflate the egg whites later.
– *Whip egg whites to stiff peaks* – a sturdy meringue is the backbone of the cloud texture.
– *Fold gently* – use a silicone spatula with a “cut‑and‑fold” motion to keep air in the batter.
– *Bake low & slow* – 160 °C (320 °F) for 25‑30 min; this prevents collapse and gives that signature rise.
*Instructions*
1. Preheat oven to 160 °C (320 °F). Grease a 20 cm (8‑inch) round pan and line with parchment.
2. In a blender, combine cream cheese, butter, milk, egg yolks, vanilla, sugar, cake flour, and cornstarch. Blend *just* until smooth, about 20 seconds. Transfer to a large bowl.
3. In a clean bowl, beat egg whites on medium‑high until frothy, then gradually add a pinch of salt and beat to *stiff peaks*.
4. Fold one‑third of the whites into the batter to lighten it, then fold in the remaining whites gently until no white streaks remain.
5. Pour batter into prepared pan, smooth top, and tap lightly to release bubbles.
6. Bake 25‑30 min, until top is lightly golden and a toothpick inserted comes out clean.
7. Cool in pan 5 min, then invert onto a wire rack. Dust with powdered sugar or drizzle with honey before serving.
*Description*
Imagine a cake that feels like a cloud: ultra‑light, spongy, with a subtle tang from the cream cheese and a buttery finish. It’s not overly sweet, making it perfect for breakfast, tea time, or a guilt‑free midnight snack.
*Nutritional Information (per slice, 8 slices total)*
– Calories ≈ 210 kcal
– Fat ≈ 15 g (9 g saturated)
– Carbohydrates ≈ 13 g (sugars ≈ 9 g)
– Protein ≈ 6 g
*Conclusion*
The Cloud Cake is a brilliant example of how a handful of pantry staples can transform into an elegant, show‑stopping dessert with minimal effort. It’s quick enough for a twice‑weekly habit yet impressive enough for guests.
*Recommendation*
Serve it fresh‑warm with a dollop of whipped cream and a handful of fresh berries. Pair with a cup of green tea or a light espresso for the ultimate contrast.
*Embracing Healthful Indulgence*
Because it’s baked, low‑sugar, and protein‑rich, you can savor a slice (or two) without the heavy guilt. Enjoy the cloud—share it, snap it, and let the fluffy love spread!