“Cloud cake” is a term used for several different light and airy desserts. The method you choose depends on whether you want an easy everyday cake, a diet-friendly option, or a showstopping Japanese cheesecake. Here are the four most common types to help you decide.
Ingredients
- Eggs
- Sugar
- Potato Starch
- Vanilla
- Greek Yogurt
- Condensed Milk
- Cornstarch
- Flour
- Milk
- Baking Powder
- Cream Cheese
- Butter
Instructions
- Whip the egg whites to stiff peaks and fold gently.
- Mix everything until smooth (for the Flourless Yogurt Cloud Cake).
- Separate eggs; whip yolks with milk, then fold in flour and meringue (for the Fluffy Sponge Cloud Cake).
- Use a water bath to prevent cracking (for the Japanese Cotton Cheesecake).
- Cool the cake slowly in the oven with the door slightly open to stop it from shrinking too much (for the Japanese Cotton Cheesecake).
Notes
Do not open the oven while it bakes, or the cake will collapse. Use full-fat Greek yogurt; low-fat versions have too much water and will ruin the texture. Overmixing is the enemy—stop folding as soon as the batter combines. Always let egg whites sit out for 15-20 minutes before whipping for maximum volume. Ensure the bowl for whipping egg whites is completely grease-free. Use a spatula to cut down through the center and scoop up from the bottom when folding. Let cakes cool fully in the pan before removing.
