Introduction:
The Cloud Cake gets its name from its airy, melt-in-your-mouth texture. It’s a cross between a sponge cake and a cheesecake—soft, moist, and delicately sweet. Perfect for breakfast, dessert, or with an afternoon coffee. And the best part? You don’t need any special technique. Just toss all the ingredients into a blender, mix, pour, and bake.
Ingredients:
- 4 large eggs
- 250g (1 cup) cream cheese, room temperature
- 120g (1/2 cup) Greek yogurt or plain yogurt
- 100g (1/2 cup) granulated sugar
- 60g (1/2 cup) all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Zest of 1 lemon (optional, for a fresh citrus touch)
Instructions & Method:
Step 1: Preheat
- Preheat your oven to 160°C (320°F).
- Line an 8-inch (20cm) round cake pan with parchment paper or lightly grease it.
Step 2: Blend
- Add eggs, cream cheese, yogurt, sugar, flour, baking powder, vanilla, salt, and lemon zest (if using) to a blender or food processor.
- Blend on medium speed until the mixture is completely smooth and creamy—about 30 to 45 seconds. Scrape down the sides if needed.
Step 3: Pour & Bake
- Pour the batter into the prepared pan.
- Bake for 45–50 minutes, or until the top is golden and the center is just set. It may puff up a little and then gently deflate as it cools—that’s normal.
Step 4: Cool
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Once cool, refrigerate for at least 1 hour for the best texture (or serve warm for a softer, custard-like feel).
Serving Suggestions:
- Dust with powdered sugar before serving.
- Serve with berries, whipped cream, or a drizzle of honey.
- Delicious cold or at room temperature.
Tips & Variations:
- Chocolate version: Add 2 tbsp cocoa powder and reduce flour by 1 tbsp.
- Lemon version: Use 2 tbsp lemon juice and zest of 2 lemons for a citrusy flavor.
- Sugar-free: Substitute sugar with a natural sweetener like erythritol.