If you want to make an extremely light cake, cloud cake, also known as Japanese cake or soufflé cheese cake, is the ideal option for you. The cake is extremely soft and melts in your mouth. If you read it and felt like trying it, how about doing it yourself?
Cake recipe that melts in your mouth
see more
Check out the healthiest tea options to include in your daily life
Banana Tea: The Secret to a Deep Night's Sleep
Cakes are really delicious foods and there are many types to be explored. An example is the Japanese cake, which is nothing more than a sponge-type cake, super light and so soft that it melts in your mouth.
In addition to being an unconventional option, the Japanese cake is extremely tasty and, due to its lightness, it becomes perfect to be accompanied by a coffee or even in your afternoon snack.
So, if you've been curious to try this delicious dessert, but you've never found none, you can make it at home and enjoy the flavor and softness that only a Japanese cake he has.
As for the recipe, there is nothing to worry about as we have the complete recipe for you.
Cloud/Japanese cake recipe
Ingredients:
- 250g cream cheese (cream cheese)
- 60g unsalted butter
- 100 ml whole milk
- 6 large eggs, separated (yolks and whites)
- 60g wheat flour
- 20g corn starch
- 120g granulated sugar
- 1/4 teaspoon of salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar (optional)
Instructions:
- Preheat the oven to 150°C. Grease a 20cm round cake tin with butter and line the base with parchment paper.
- In a saucepan over a double boiler, melt the cream cheese, butter and milk together, stirring constantly to form a homogeneous mixture. Remove from heat and let cool.
- When the cream cheese mixture is cool, add the egg yolks, one at a time, mixing well after each addition. Then add the vanilla extract.
- Sift the all-purpose flour and cornstarch together in a separate bowl. Add the flour mixture to the cream cheese mixture in three parts, stirring well after each addition.
- In a large bowl, beat egg whites on medium speed until frothy. Add the cream of tartar (if using) and continue beating. Gradually add the sugar and salt, beating until stiff peaks form.
- Add 1/3 of the egg whites to the cream cheese mixture and mix gently. Repeat the process until all the egg whites are incorporated into the dough.
- Pour the batter into the prepared pan and smooth the surface with a spatula. Place the mold inside a larger roasting pan and add hot water until it reaches half the height of the mold.
- Bake the cake in a bain-marie in the preheated oven for approximately 60-70 minutes or until the center is firm to the touch.
- Remove the cake from the oven and let it cool completely in the pan. Once cold, unmold and remove the parchment paper. Serve the cloud cake chilled or at room temperature.
Tips:
- For a lighter version, replace the all-purpose flour with whole-wheat flour or almond flour.
- You can add lemon or orange zest to the dough for a citrus flavor.
- Decorate with fresh fruit, icing sugar or whipped cream, as desired.
