Cloud cake - Mano Kitchen

Prep Time: 25 minutes
Cook Time: 60 minutes
Cooling Time: 60 minutes
Total Time: 2 hours 25 minutes
Yield: 8 slices
Baking Intensity / Heat Profile: Low to Medium-Low (controlled steam environment)

Table of Contents

Equipment Needed

Preheat your oven to 320°F (160°C) with the baking rack set to the middle position.
Grease the bottom and sides of an 8-inch round cake pan with butter. Line both the bottom and inner sides with parchment paper, extending the side paper 1 to 2 inches above the rim of the pan to allow room for the rise.
If using a springform pan, wrap the outer bottom and sides securely with 3 layers of heavy-duty aluminum foil to prevent water leakage.

Set up a double boiler: Place a heatproof bowl over a saucepan filled with 1 inch of simmering water (ensure the bottom of the bowl does not touch the water).
Add the cream cheese, butter, and milk to the bowl. Stir continuously over low heat until completely smooth, melted, and combined.
Remove the bowl from heat and allow it to cool to warm-warm lukewarm.

Whisk the 6 egg yolks into the warm cream cheese mixture one at a time until fully incorporated.
Whisk in the vanilla extract and 1 tbsp lemon juice.
Sift in the cake flour and cornstarch. Whisk gently until the batter is smooth with zero lumps.
Pour the batter through a fine-mesh sieve into a clean mixing bowl to guarantee a silky texture. Set aside.

In a clean, dry, oil-free bowl, beat the 6 cold egg whites on low speed until frothy.
Add the cream of tartar.
Increase the mixer speed to medium and add the granulated sugar gradually in three equal parts, mixing for about 30 seconds between additions.
Beat until soft-to-medium peaks form. Tip: The tip of the meringue peak should gently drop over when you lift the beaters. Avoid beating to stiff peaks, as stiff meringue causes cracking during baking.

Gently fold one-third of the meringue into the egg yolk batter using a whisk to lighten the density.
Add another one-third of the meringue and fold gently with a silicone spatula using a bottom-to-top sweep motion.
Pour the mixture back into the bowl with the remaining meringue. Fold carefully until no white streaks remain, being careful not to deflate the air pockets.

Phase	Time	Oven Temp	Heat Intensity	Purpose
Initial Rise	20 mins	320°F (160°C)	Medium-Low	Sets the outer structure and begins puffing the center gently.
Gentle Bake	40 mins	275°F (135°C)	Low	Cooks the interior slowly without excessive expansion or cracking.
Oven Rest	15 mins	Off (Oven Door Ajar)	Residual / Cooling	Prevents sudden thermal shock and collapse of the soufflé structure.

Pour the batter into the prepared cake pan from a height of about 6 inches to pop large air bubbles. Smooth the top with a spatula.
Tap the pan against your kitchen counter 2–3 times to release trapped air bubbles.
Place the cake pan inside the larger roasting pan. Pour hot water (around 140°F / 60°C) into the outer roasting pan until it reaches roughly 1 inch up the side of the cake pan.
Bake at 320°F (160°C) for 20 minutes.
Reduce oven temperature to 275°F (135°C) and bake for an additional 40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
Turn off the oven, prop the door open slightly with a wooden spoon, and let the cake sit inside for 15 minutes.

Carefully remove the cake pan from the water bath.
Gently peel away the side parchment paper while the cake is still warm.
Invert the cake onto a gloved hand or paper-lined plate, remove the bottom lining, and re-invert onto a serving plate.
Dust lightly with powdered sugar before serving warm, or chill in the refrigerator for at least 4 hours for a firmer, velvety texture.

Calculated per serving (based on 8 total slices per cake).

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