That “must comment to get the recipe” line is just social media bait—you’ve already got everything you need 👍
Here’s your Cloud Cake (Japanese-style fluffy cheesecake) done properly so it turns out light, airy, and not collapsed:
☁️ Cloud Cake (Super Fluffy Cheesecake)
Ingredients:
- 200g cream cheese (softened)
- 50g unsalted butter
- 100ml milk
- 4 large eggs (separated)
- 70g sugar
- 40g cake flour
- 10g cornstarch
- 1 tsp vanilla
👩🍳 Instructions:
1. Prep
- Preheat oven to 150°C (300°F)
- Line a cake pan with parchment
- Prepare a water bath (a larger pan with hot water)
2. Melt & mix
- In a bowl, gently heat cream cheese, butter, and milk (microwave or double boiler)
- Whisk until smooth and creamy
3. Add yolks
- Add egg yolks + vanilla
- Mix well
4. Add dry ingredients
- Sift in flour + cornstarch
- Mix until smooth (no lumps)
5. Make meringue
- Beat egg whites until foamy
- Gradually add sugar
- Beat to soft peaks (not stiff!)
6. Fold gently
- Fold meringue into batter in 2–3 additions
- Be gentle to keep it airy
7. Bake (important!)
- Pour into pan
- Place pan in water bath
- Bake:
- 150°C for 60 minutes
- Then turn off oven, leave inside 30 minutes (door slightly open)
8. Cool slowly
- Remove and let cool completely before slicing
🔥 Tips (this is what most people mess up):
- Don’t overbeat egg whites → cake will crack/collapse
- Always use a water bath → gives that cloud texture
- Cool slowly → prevents shrinking
✨ Result:
A soft, jiggly, melt-in-your-mouth cake—like a cross between cheesecake and soufflé.
If you want, I can give you a chocolate version or a 3-ingredient shortcut version 👀