That “must comment to get the recipe” line is just social media bait—you’ve already got everything you need 👍
Here’s your Cloud Cake (Japanese-style fluffy cheesecake) done properly so it turns out light, airy, and not collapsed:
☁️ Cloud Cake (Super Fluffy Cheesecake)
Ingredients:
200g cream cheese (softened)
50g unsalted butter
100ml milk
4 large eggs (separated)
70g sugar
40g cake flour
10g cornstarch
1 tsp vanilla
👩🍳 Instructions:
1. Prep
Preheat oven to 150°C (300°F)
Line a cake pan with parchment
Prepare a water bath (a larger pan with hot water)
2. Melt & mix
In a bowl, gently heat cream cheese, butter, and milk (microwave or double boiler)
Whisk until smooth and creamy
3. Add yolks
Add egg yolks + vanilla
Mix well
4. Add dry ingredients
Sift in flour + cornstarch
Mix until smooth (no lumps)
5. Make meringue
Beat egg whites until foamy
Gradually add sugar
Beat to soft peaks (not stiff!)
6. Fold gently
Fold meringue into batter in 2–3 additions
Be gentle to keep it airy
7. Bake (important!)
Pour into pan
Place pan in water bath
Bake:
150°C for 60 minutes
Then turn off oven, leave inside 30 minutes (door slightly open)
8. Cool slowly
Remove and let cool completely before slicing
🔥 Tips (this is what most people mess up):
Don’t overbeat egg whites → cake will crack/collapse
Always use a water bath → gives that cloud texture
Cool slowly → prevents shrinking
✨ Result:
A soft, jiggly, melt-in-your-mouth cake—like a cross between cheesecake and soufflé.