Go Back

Japanese Cloud Cake

A light and airy cake made with white chocolate, cream cheese, and delicate egg whites, promising a melt-in-your-mouth experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 250 g white chocolate Use high-quality white chocolate for best results.
  • 6 pieces eggs Ensure the egg whites are free of yolk.
  • 250 g cream cheese spread Softened for ease of mixing.
  • to taste Powdered sugar For dusting on top before serving.

Method
 

Preparation
  1. Lightly grease a small cake pan and line it with parchment paper.
  2. In a saucepan, bring water to a gentle boil.
Melting and Mixing
  1. Nestle the white chocolate in the water bath, stirring until it becomes glossy, then let it cool slightly.
  2. Separate the egg yolks from the egg whites, placing the whites in the refrigerator.
  3. Mix the cream cheese spread with the cooled melted chocolate until well combined.
  4. Add each egg yolk one at a time, mixing thoroughly after each addition.
Whipping and Folding
  1. Whip the egg whites until firm peaks form.
  2. Gently fold the whipped egg whites into the chocolate mixture with a spatula.
Baking
  1. Pour the mixture into the prepared pan and place it in a larger pan filled with boiling water.
  2. Bake at 170°C for 15 minutes, then reduce to 160°C for another 15 minutes. Turn off the oven and let it rest for 15 more minutes.
Finishing Touches
  1. Once cooled, gently unmold the cake and dust with powdered sugar.

Notes

Store the cake in an airtight container in the refrigerator for up to three days. Allow it to reach room temperature before serving.