Description
A light and airy Japanese Cloud Cake made with white chocolate, cream cheese, and whipped egg whites. This cake is delicately creamy and fluffy, offering a melt-in-your-mouth experience.
Ingredients
250g white chocolate
6 eggs, separated
250g cream cheese, at room temperature
Confectioners’ sugar, for dusting
Instructions
- Grease a 20 cm high-edged cake pan and line the bottom and sides with parchment paper.
- Boil water in a larger pan to create a bain-marie for the cake pan.
- Gently melt the white chocolate over the bain-marie, stirring often to prevent scorching. Let it cool slightly.
- Separate the egg yolks from the whites and chill the whites in the fridge.
- Beat the cream cheese into the melted white chocolate until smooth and lump-free.
- Incorporate the egg yolks, one at a time, mixing thoroughly after each addition.
- Beat the egg whites until glossy and firm peaks form.
- Gently fold the whipped egg whites into the chocolate-cream cheese mixture using a spatula to preserve the airiness.
- Pour the batter into the prepared pan, place it inside the larger pan, and pour boiling water halfway up the sides. Bake at 170°C for 15 minutes, then lower to 160°C for another 15 minutes. Turn off the oven and let the cake rest for 15 more minutes inside.
- Let the cake cool completely before unmolding and dust it lightly with confectioners’ sugar.
Notes
- Store leftovers in the fridge for up to 3 days.
- Before serving, let the cake come to room temperature for about 30 minutes.
- For a warm treat, gently reheat slices in the microwave for 10–15 seconds.
- Swap white chocolate for milk chocolate for a richer taste.
- Stir in matcha powder for a fragrant twist.
- Top with fresh berries like raspberries or strawberries for a fruity contrast.
- Add vanilla or almond extract for extra flavor depth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
