A japanese cloud cake is a cake made of eggs, sugar, cream cheese, flour, corn starch, milk, butter, baking powder, salt and lemon.
Easy to prepare, soft as a cloud, delicious, it is perfect for daytime snacks.

Steps :

• Preheat the oven in static mode to 390° F. 
• Provide a 8 inch pan with parchment paper. 
• Line and butter the edges which should be very high (8 inch above the mold). 
• Cover the bottom of the mold with aluminum foil for a bain-marie cooking.
• Melt the cheese in a double boiler and add the egg yolks one by one, while mixing with a whisk. 
• Then add the corn starch, half the sugar and mix everything together. 
• Take a saucepan and heat the milk and butter together and once melted add the cheese mixture. 
• Mix and add the pinch of salt and the aromas. Mix well and set aside.
• Whisk the egg whites in another bowl and add the yeast once the mixture is foamy. Add the sugar as well and continue whisking until a semi-firm consistency is obtained.
• Gradually incorporate the egg white mixture into the cheese mixture with a spatula, moving slowly up and down. 
• Once everything is incorporated, pour the mixture into the mold, lightly tap the bottom to let the air out.
• Fill a larger mold with a finger of water and immerse the mold with the preparation. Fill with water to the middle of the mold. 
• Preheat the oven in static mode to 320° F.
• Bake for about 1 hour. 
• Turn off the oven when the cake is golden. 
• Partially open the oven door and let stand another 50 mins.
• Take out of the oven and let rest for a while in the mold. 
• Cover with plastic wrap and refrigerate.
• Serve and enjoy !