Spring is finally here with its bright, sunny mornings.
You deserve a treat that feels light and fresh. This 4 ingredient cloud cake is the perfect solution. It is airy, golden, and surprisingly simple to bake.
What Makes This Recipe Special
This recipe is a total winner for busy families. You only need four basic ingredients from your kitchen. It looks like a fancy bakery dessert without the stress. The texture is soft and creamy like a dream.
It is perfect for a spring Mother’s Day brunch. Your guests will love how delicate and light it feels. It is naturally budget-friendly and gluten-free too!
Simple Method
Making this cake is all about the gentle folding. You will whisk the cheese and eggs until smooth. Then, you fold in fluffy egg whites for lift. A simple water bath keeps it moist and tender. Even beginners can master this beautiful souffle cake.
What You Need
These simple pantry staples create magic together.
- 5 large eggs, separated
- 250 grams cream cheese, softened at room temperature
- 100 grams granulated white sugar
- 20 grams cornstarch
Step-by-Step
- Preheat the oven to 160°C (320°F) and line a 7-inch round springform pan with parchment paper on both the bottom and sides.
- In a large mixing bowl, whisk the softened cream cheese until completely smooth and creamy.
- Add the 5 egg yolks to the cream cheese one at a time, whisking thoroughly after each addition.
- Sift the cornstarch into the cream cheese mixture and whisk until fully incorporated and no lumps remain.
- In a separate clean glass or metal bowl, beat the egg whites on medium speed until foamy.
- Gradually add the granulated sugar to the egg whites while continuing to beat on high speed until stiff, glossy peaks form.
- Gently fold one-third of the whipped egg whites into the cream cheese mixture using a silicone spatula to lighten the base.
- Carefully fold in the remaining egg whites in two batches, using a slow figure-eight motion to preserve the aeration.
- Pour the batter into the prepared pan and place the pan inside a larger roasting tray.
- Fill the roasting tray with hot water until it reaches halfway up the sides of the cake pan to create a water bath.
- Bake for 45 to 50 minutes until the top is golden brown and a toothpick inserted comes out clean.
- Turn off the oven and leave the door slightly ajar for 15 minutes to allow the cake to cool gradually and prevent collapsing.
Best Ways to Enjoy It
Serve this cake chilled for the best texture. Dust the top with a bit of powdered sugar. Add a handful of fresh spring berries on top. It pairs beautifully with a hot cup of tea. Set the table and enjoy a quiet afternoon treat.
Keep It Fresh
Store any leftovers in the fridge for three days. Cover it tightly to keep the moisture inside. This cake does not freeze well due to the eggs. Reheating is not necessary as it tastes best cold. Make it ahead the night before your big brunch.
Tips for Best Results
- Use room temperature cream cheese for a smooth base.
- Don’t skip the water bath to prevent cracking.
- Fold the egg whites very gently with a spatula.
- Line your pan with parchment for easy removal.
- For a spring twist, add fresh lemon zest.
- Wait for the cake to cool before slicing.
- Use a clean bowl for beating the egg whites.
Ways to Switch It Up
- Add a splash of vanilla for extra warmth.
- Mix in lemon zest for a bright spring flavor.
- Dust with cocoa powder for a chocolate touch.
- Swap white sugar for maple syrup for a rich taste.
Common Questions
Can I make this ahead of time?
Yes, it tastes wonderful after chilling in the fridge. Making it the night before helps the flavor develop. It stays fresh for several days.
Why did my cake sink in the middle?
It usually sinks if it cools down too quickly. Leave the oven door ajar to help it settle. Gentle cooling is the secret to height.
I hope this fluffy cake brings joy to your table. It is the perfect way to celebrate a sunny day. Happy baking to you and your sweet family!
— Lidia
Irresistible 4 Ingredient Cloud Cake
Ingredients
- 5 large eggs , separated
- 250 grams cream cheese, softened at room temperature
- 100 grams granulated white sugar
- 20 grams cornstarc h
Instructions
- Preheat the oven to 160°C (320°F) and line a 7-inch round springform pan with parchment paper on both the bottom and sides.
- In a large mixing bowl, whisk the softened cream cheese until completely smooth and creamy.
- Add the 5 egg yolks to the cream cheese one at a time, whisking thoroughly after each addition.
- Sift the cornstarch into the cream cheese mixture and whisk until fully incorporated and no lumps remain.
- In a separate clean glass or metal bowl, beat the egg whites on medium speed until foamy.
- Gradually add the granulated sugar to the egg whites while continuing to beat on high speed until stiff, glossy peaks form.
- Gently fold one-third of the whipped egg whites into the cream cheese mixture using a silicone spatula to lighten the base.
- Carefully fold in the remaining egg whites in two batches, using a slow figure-eight motion to preserve the aeration.
- Pour the batter into the prepared pan and place the pan inside a larger roasting tray.
- Fill the roasting tray with hot water until it reaches halfway up the sides of the cake pan to create a water bath.
- Bake for 45 to 50 minutes until the top is golden brown and a toothpick inserted comes out clean.
- Turn off the oven and leave the door slightly ajar for 15 minutes to allow the cake to cool gradually and prevent collapsing.
