JAPANESE CLOUD CAKE

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.

Difficulty level : low
Prep time : 15 mins
Rest time : 
Cook time : 1 hour
Total time : 1 hour 15 mins
Yield : 6 servings
5 eggs
1/2 cup sugar
1 cup cream cheese
1/3 cup flour 
2 tbsp corn starch
1/2 cup whole milk
4 tbsp butter
1/2 tbsp baking powder
salt
1 lemon (juice)

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 !

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