Cloud Cake (often called Cotton Cheesecake, Japanese Cheesecake, or Cloud Bread Cake) is an incredibly light, fluffy, and jiggly cake that truly lives up to its name. It has a texture that melts in your mouth—somewhere between a sponge cake and a soufflé—with a delicate sweetness and a rich, buttery flavor.
There are two main interpretations of “Cloud Cake”:
-
Japanese Cotton Cheesecake: A creamy, wobbly, and light cheesecake.
-
Angel Food Cake: A fat-free, sponge-like cake made mostly of egg whites, which is also incredibly cloud-like.
Here is the recipe for the most famous version: the Japanese Cotton Cheesecake (Cloud Cake) .
The Recipe: Japanese Cotton Cheesecake (Cloud Cake)
This cake is known for its tall, fluffy texture and its signature “jiggle.” It requires a few special techniques, like a water bath and folding in a meringue, but the result is well worth the effort.
Yields: One 8-inch (20cm) round cake
Prep time: 30 minutes
Bake time: 70-80 minutes
Ingredients:
Room temperature ingredients are crucial for this recipe!
For the Cream Cheese Base:
-
8 oz (226g) cream cheese, softened to room temperature
-
¼ cup (60g) unsalted butter, softened to room temperature
-
½ cup (120ml) whole milk, room temperature
-
6 large egg yolks, room temperature
-
1 tablespoon lemon juice (freshly squeezed)
-
1 tablespoon lemon zest (optional, but recommended)
-
1 teaspoon vanilla extract
-
½ cup (65g) all-purpose flour
-
¼ cup (30g) cornstarch
For the Meringue:
-
6 large egg whites, room temperature
-
¼ teaspoon cream of tartar (or 1 teaspoon lemon juice/vinegar)
-
¾ cup (150g) granulated sugar
For Assembly:
-
Butter and parchment paper for preparing the pan
Instructions:
-
Preheat & Prepare the Pan:
-
Preheat your oven to 325°F (160°C) .
-
Prepare an 8-inch round cake pan (at least 3 inches deep). Grease the sides with butter and line the bottom with a circle of parchment paper.
-
If your pan is not a springform pan, create a sling with two long strips of parchment paper crossing in the pan to help lift the cake out later.
-
Prepare a water bath: Find a larger roasting pan or baking dish that your cake pan can fit inside. Boil a kettle of water.
-
-
Make the Cream Cheese Base:
-
In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
-
Pour in the milk and mix until combined. It may look slightly curdled at first, but keep mixing until smooth.
-
Add the egg yolks, lemon juice, lemon zest, and vanilla extract. Mix well.
-
Sift the flour and cornstarch into the wet mixture. Mix gently until just combined and smooth. Be careful not to overmix. Set aside.
-
-
Make the Meringue (The Most Important Step):
-
In a completely clean, dry, and grease-free bowl, beat the egg whites with an electric mixer on medium speed until frothy.
-
Add the cream of tartar.
-
Gradually increase speed to high and slowly add the sugar, one tablespoon at a time, while continuing to beat.
-
Beat until stiff peaks form. This means when you lift the beaters, the peaks stand straight up and do not flop over. The meringue should look glossy and smooth, not dry or clumpy.
-
-
Fold the Meringue into the Base:
-
Take about ⅓ of the meringue and gently whisk it into the cream cheese base. This lightens the base and makes it easier to fold in the rest without deflating it.
-
Pour the lightened base back into the bowl with the remaining meringue.
-
Gently fold the mixtures together using a rubber spatula. Cut down through the center, scrape along the bottom, and bring it up the side, rotating the bowl. Be patient and gentle. Stop when no white streaks remain. The batter should be light and airy.
-
-
Prepare for Baking:
-
Pour the batter into the prepared cake pan. Gently tap the pan on the counter a few times to release any large air bubbles.
-
Place the cake pan inside the larger roasting pan. Place the roasting pan in the oven.
-
Carefully pour the hot water from the kettle into the roasting pan, filling it until it comes about halfway up the sides of the cake pan. Be careful not to get any water into the batter.
-
-
Bake:
-
Bake at 325°F (160°C) for 20 minutes.
-
Reduce the oven temperature to 285°F (140°C) without opening the door. Continue baking for another 50-60 minutes.
-
The cake is done when the top is golden brown, springs back when gently touched, and a skewer inserted into the center comes out clean.
-
-
Cool (Gradually):
-
Turn the oven off and open the oven door slightly (prop it open with a wooden spoon). Let the cake cool in the oven with the water bath for 1 hour. This gradual cooling prevents the cake from collapsing from a sudden temperature change.
-
After an hour, remove the cake pan from the water bath and let it cool completely on a wire rack.
-
Run a thin knife around the edge of the pan to loosen the cake. Invert it onto a plate or carefully lift it out using the parchment sling.
-
-
Serve:
-
Dust with powdered sugar and serve at room temperature or chilled. It’s divine either way!
-
Tips for Cloud Cake Success
-
Room Temperature Ingredients: This is non-negotiable. Cold egg whites won’t whip properly, and cold cream cheese will make the batter lumpy.
-
Clean Bowl for Meringue: Any grease or yolk in the egg whites will prevent them from whipping to stiff peaks.
-
Don’t Overmix When Folding: Be gentle! You want to keep as much air in the batter as possible. Deflating the meringue will result in a dense, flat cake.
-
The Water Bath: This provides gentle, moist heat, which is essential for keeping the cake creamy and preventing it from cracking.
-
Don’t Open the Oven Door Early: A sudden rush of cold air will cause the cake to deflate. Wait until the temperature reduction time is almost done to check on it.
-
Patience with Cooling: Cooling it gradually in the oven is just as important as the water bath. It prevents the dreaded sinking.
Variations
-
Matcha Cloud Cake: Sift 1-2 tablespoons of matcha powder in with the flour and cornstarch.
-
Chocolate Cloud Cake: Replace ¼ cup of the flour with ¼ cup of unsweetened cocoa powder.
-
Citrus Cloud Cake: Increase the lemon zest or substitute with orange zest and a tablespoon of orange juice.