Embark on a culinary journey to the clouds with the Cloud Cake, also known as Cotton Cake. This dessert is a marvel of texture, combining the rich creaminess of cheese with the airiness of a perfectly whipped meringue, creating a cake so light and fluffy it trembles at the slightest touch. Its delicate lemon zest infusion offers a subtle, refreshing flavor that complements its cloud-like texture, making every bite a dreamy experience.
Why You’ll Love This: The Cloud Cake is a dessert unlike any other, captivating hearts with its unique, soft texture and a flavor that gently whispers of lemon. It’s a testament to the magic of baking, where simple ingredients transform into a dessert that’s both visually stunning and delightfully delicious. This cake is perfect for those who love their desserts light, not too sweet, and with a sophistication that comes from the harmony of its flavors.
Perfect Occasion: This cake is ideal for special celebrations, afternoon tea, or as a refined dessert after a dinner party. Its elegant appearance and exquisite texture make it a showstopper at any gathering, ensuring guests will be intrigued and delighted by its tender crumb and subtle lemon flavor.
Decoration Tips: Serve the Cloud Cake on a simple, elegant plate to let its natural beauty shine. A dusting of powdered sugar on top or around the base can add a touch of elegance. For a little color contrast and fresh flavor, garnish with lemon zest curls or a few fresh berries. The key is to keep it simple to not overpower the cake’s delicate nature.
- Ingredients:
- 200g of cream cheese (similar to Philadelphia)
- 6 large eggs, separated
- 80ml of milk
- 100g of all-purpose flour (substitute with cornstarch if preferred)
- 120g of granulated sugar, divided
- 50g of butter
- Zest of 1/2 a lemon
- 2 tablespoons of lemon juice
Instructions:
- Preheat your oven to 150°C (302°F).
- In a small saucepan, combine milk, butter, half the sugar (60g), and cream cheese. Heat over medium, stirring until the butter melts and the mixture is smooth. Stir in the lemon zest, then remove from heat and let rest for 5 minutes.
- Whisk in the egg yolks one at a time until well incorporated.
- Sift in the flour, mixing until smooth; set aside.
- In a separate bowl, beat egg whites while gradually adding the remaining sugar in two parts, finishing with the lemon juice. Beat until soft peaks form, careful not to overbeat.
- Fold a small amount of the egg whites into the cheese mixture to lighten it, then gently fold this back into the remaining egg whites until just combined.
- Line a 20cm cake pan with parchment paper on the bottom and sides. Pour the batter into the pan, tap it on the counter to release air bubbles, and use a skewer to swirl through the batter, helping to reduce cracking.
- Place the cake pan in a larger baking dish, add hot water to the dish (creating a water bath), and bake for 1 hour.
Delight in the ethereal pleasure of the Cloud Cake, a dessert that promises a taste of heaven with each trembling, fluffy bite. A perfect blend of texture and taste awaits.
