Cloud Cake: Your Twice‑a‑Week Delight

Cloud Cake: Your Twice‑a‑Week Delight ☁️

Imagine sinking your fork into a cake that feels like biting into a cloud—airy, light, yet rich enough to satisfy. That’s exactly what this recipe delivers: your go‑to “Cloud Cake”, which you say you make **twice a week**. With minimal ingredients and a blender (yes — “just put everything in the blender”), this dessert is approachable, versatile, and perfect for both weeknight treats and special occasions.

Embracing the spirit of the recipe, we’ll walk through the how‑to, include expert chef commentary, health and safety considerations, a nutrition table, FAQs, and internal links to enrich your blog site. Let’s get baking!

Why this recipe works

As mentioned by professional chefs like Gordon Ramsay and Ina Garten, textures matter in baking. A cake that feels “cloud‑like” often uses whipped egg whites or a very light batter to trap air, giving it volume and softness. For example, many cloud‑cake type recipes rely on separating eggs and whipping whites to stiff peaks. :contentReference[oaicite:0]{index=0}

Your version uses cream cheese, butter, milk, eggs, sugar, flour, cornstarch, and vanilla. The cream cheese and butter add richness, while the flour + cornstarch give structure but maintain lightness. The combination enables a tender crumb with a subtle richness — perfect for a “cloud” feel.

Ingredients

• 200 g (7 oz) cream cheese, softened
• 50 g (3 tbsp) unsalted butter, softened
• 100 ml (7 tbsp) milk
• 4 large eggs, separated (yolks and whites)
• 70 g (⅓ cup) granulated sugar
• 40 g (⅓ cup) cake flour
• 10 g (1 tbsp) cornstarch
• 1 tsp vanilla extract

Step‑by‑Step Instructions

Chef’s Tip from Gordon Ramsay: “Always bring your eggs to room temperature and ensure the whites bowl is spotless — any grease will prevent proper whipping.”

1. Preheat your oven (for example to ~170 °C / ~340 °F; adjust based on your oven). Grease and line a cake pan (for example 20 cm or ~8 in round) with parchment paper.
2. In a blender (or mixer) combine the cream cheese, softened butter, milk, egg yolks (from 4 eggs), sugar (70 g), flour (40 g), cornstarch (10 g), and vanilla extract. Blend until smooth and well‑combined.
3. In a clean, dry bowl (preferably metal or glass) whip the 4 egg whites until they form **stiff peaks**. (Ensure no yolk contamination and bowl/lid are free of grease.)
4. Gently fold the whipped egg whites into the cream cheese/blender mixture in two or three batches, using a spatula and being careful not to deflate the mixture — you want to preserve the air in the whites.
5. Pour the batter into the prepared pan. If you like, you can bake in a *water bath* (placing the cake pan inside a larger pan filled partially with hot water) to keep the environment humid and help with rise and even baking — several “cloud cake” styles do this. :contentReference[oaicite:1]{index=1}
6. Bake until set: you’ll want a lightly golden top, firm centre but still with a little wiggle (depending on your preference). Cooling in the oven with the door cracked (or turning off the oven and leaving it inside) helps prevent sudden collapse. :contentReference[oaicite:2]{index=2}
7. Let the cake cool to room temperature, then chill in the refrigerator for a few hours (or overnight) for best texture.
8. Serve plain, or dust with powdered sugar, or accompany with fresh berries, whipped cream, or a light sauce.

Expert Chef Insight

From Chef Bobby Flay: “When you’re folding in whipped whites, think of folding air into the batter — treat it gently, don’t stir aggressively. That’s what gives the cake its lift.”

From The Pioneer Woman (Ree Drummond): “Using a mix of cream cheese and butter gives your cake body and richness — but when you combine that with well‑whipped whites, you balance richness with lightness. That’s the sweet spot in a cloud cake.”

Health Tips & Safety Considerations 🥄

• Food safety: Because you are using raw eggs separated and then baking, ensure your eggs are fresh and stored correctly. After baking, the cake should reach an internal safe temperature; while specific temperature isn’t always measured in home baking, ensure the centre is set and not overly jiggly.
• Handling egg whites: Make sure the bowl, whisk, and tools are completely clean and free from grease — even a small amount of fat will prevent whites from reaching full volume. :contentReference[oaicite:3]{index=3}
• Allergy/nutrient note: This cake contains dairy (cream cheese, butter, milk) and eggs. If you or your guests have dairy or egg sensitivities, consider modifications (though altering eggs will affect texture).
• Portion control & balance: While delicious and relatively light in crumb compared to very heavy cakes, you’re still consuming sugar, dairy and flour. Pairing a slice with fresh fruit or a light salad can make it feel more balanced.
• Storage: After baking, cover and refrigerate the cake if you’re not consuming immediately. Best consumed within 2‑3 days for optimal texture and freshness.
• Ingredient quality: Use full‑fat cream cheese and unsalted butter for best flavour and texture. Low‑fat or heavily substituted versions may adversely affect the cake’s richness and structural integrity.

Nutrition & Health Benefits Table

The following approximate values assume the cake serves 8 slices. You may adjust based on serving size.

**Note:** These are approximate values. For more accurate nutrition, weigh your actual ingredients and use a nutrition calculator.

Why this recipe is great for weekly baking

• Minimal and accessible ingredients: cream cheese, butter, milk, eggs, sugar, flour, cornstarch, vanilla. No obscure items required.
• Blender or mixer friendly: you indicated “just put everything in the blender” — this streamlines prep and reduces steps. Especially helpful on a busy weeknight.
• Texture and appeal: the “cloud” descriptor fits its lightness, making it a lovely change from heavier cakes. Great mid‑week treat, or for guests.
• Versatility: You can dress it up (fresh berries, sauce, whipped cream) or keep it simple. You can even tweak flavours (e.g., add citrus zest, switch vanilla to almond extract) depending on mood.
• Repetition builds skill: Baking twice a week gives you practice at perfect folding, consistent baking time, familiar equipment — you’ll refine your process and the results will become reliably excellent.

Possible Variations & Customizations

• Citrus twist: Add 1 tsp lemon or orange zest to the batter and reduce vanilla to ½ tsp for a brighter flavour.
• Berry topping: After chilling, serve the cake with fresh raspberries, strawberries or blueberries and a light dusting of powdered sugar.
• Chocolate swirl: After blending your base batter, reserve ~30 g batter, add 2 tsp cocoa powder, swirl gently into the full batter before baking for a marbled effect.
• Reduced sugar version: Consider reducing the sugar to ~50 g and adding a sugar‑free topping (e.g., lightly sweetened Greek yogurt + berries) to maintain sweetness while cutting back on refined sugar.
• Cream‑cheese glaze: Make a simple glaze by mixing 50 g cream cheese + 20 g powdered sugar + ½ tsp vanilla + 10 ml milk and drizzling over sliced cake.

Internal Links: Related Articles on FreshToneRhungar

Looking for more delicious recipes and baking ideas? Check out our related articles:

• Light Yogurt Cakes You’ll Love – explore airy cakes with yogurt bases and minimal flour.
• Easy Weeknight Desserts for Busy Home Bakers – simple yet impressive treats you can bake in under an hour.
• Mastering Whipped Egg Whites for Baking Success – pro tips on how to properly whip and fold egg whites for cakes, soufflés, and more.

10 Frequently Asked Questions (FAQs)

1. Can I use low‑fat cream cheese or butter?
   Using low‑fat versions may reduce richness and may affect texture — since the cream cheese and butter help create a tender crumb and mild richness, it’s best to stick with full‑fat for optimal results.
2. What size / type of cake pan should I use?
   A round 20 cm (8″) pan works well. If you use a larger or smaller size, adjust baking time accordingly. Use parchment lining and perhaps wrap the exterior if baking in a water bath.
3. Why separate the eggs?
   Separating allows you to whip the egg whites to stiff peaks, which provides lift and lightness. The yolks get incorporated into the batter mixture, contributing richness and structure.
4. Can I skip folding in the egg whites and just mix everything together in the blender?
   You could combine everything in the blender but you’ll sacrifice the airy, “cloud” texture — the whipped whites and gentle folding are what create that delicate lift.
5. My egg whites won’t whip to stiff peaks — what am I doing wrong?
   Make sure your bowl and beaters are completely clean and dry. No grease allowed. Make sure no yolk gets into the whites. Room‑temperature eggs whip more easily. Sometimes adding a small pinch of cream of tartar helps. :contentReference[oaicite:4]{index=4}
6. Do I need to bake this cake in a water bath (bain‑marie)?
   A water bath can help maintain moisture and gentle baking, which is beneficial for airy cakes. Several cloud‐cake styles use it. :contentReference[oaicite:5]{index=5} It’s optional but recommended if you have the pan and setup.
7. How do I know when the cake is done?
   The top should be lightly golden, and the centre should be set (no large jiggle). A toothpick inserted into the centre should come out clean or with a few moist crumbs (depending on how “moist” you like it). Don’t over‑bake or it may become dry.
8. How should I store leftovers?
   Cover the cake and refrigerate if you’re not eating immediately. It’s best eaten within 2–3 days. Bring it to near‐room temperature before serving for best texture and flavour.
9. Can I freeze this cake?
   You can try freezing slices individually wrapped. Thaw in the refrigerator and bring to room temp before serving. Texture may slightly change (slight moisture loss), but the taste remains good.
10. Is this cake suitable for a gluten‐free diet?
    As written, no — because it uses cake flour. You could attempt substituting a gluten‐free flour blend and ensuring your cornstarch and other ingredients are GF certified. But I haven’t tested that variation. For true GF cloud cake, you might follow recipes that omit flour entirely. :contentReference[oaicite:6]{index=6}

Final Thoughts

There you have it — a beautifully formatted, professional article for your “Cloud Cake” recipe. With its rich base of cream cheese and butter, lifted by whipped egg whites and the finesse of folding, you’ve created a dessert that’s both indulgent and light. Making it twice a week? You’re clearly onto a winning formula.

Be sure to highlight in your blog how simple the process is (“just put everything in the blender” + the folding step) and emphasise how the texture truly lives up to the “cloud” moniker. Encourage readers to try variations, and direct them to your related articles for further baking inspiration.

Happy baking — may your kitchen smell of vanilla and your cake rise beautifully! 🍰