Christmas Cloud Cake is a melt-in-your-mouth, soufflé-style cake that’s light as air and gently sweet. Made without butter or oil, it has a snowy white interior and a soft, jiggly texture—perfect for Christmas gatherings and festive desserts.
🛒 Ingredients (8-inch cake)
Cake Batter
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6 large eggs, separated, room temperature
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¾ cup (150 g) granulated sugar, divided
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½ cup (120 g) cream cheese, softened
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½ cup (120 ml) whole milk
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1 tsp vanilla extract
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¾ cup (90 g) cake flour (or all-purpose, sifted)
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¼ tsp salt
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¼ tsp cream of tartar (or 1 tsp lemon juice)
Optional Toppings
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Powdered sugar (snow effect ❄️)
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Whipped cream
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Fresh berries (strawberries, raspberries, cranberries)
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White chocolate shavings
👩🍳 Instructions
1️⃣ Prepare the Pan
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Preheat oven to 320°F (160°C)
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Line the bottom of an 8-inch springform pan with parchment
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Wrap pan tightly with foil (to prevent water seepage)
2️⃣ Make the Yolk Batter
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Beat cream cheese + milk until smooth
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Add egg yolks, vanilla, and ¼ cup sugar
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Mix until creamy
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Sift in flour and salt
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Mix gently until smooth and lump-free
3️⃣ Whip the Egg Whites
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Beat egg whites until foamy
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Add cream of tartar
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Gradually add remaining ½ cup sugar
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Beat to soft, glossy peaks (do not overbeat)
4️⃣ Fold Batter
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Fold egg whites into yolk mixture in 3 batches
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Use gentle strokes to keep the batter airy
5️⃣ Bake (Water Bath Method)
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Pour batter into prepared pan
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Tap lightly to remove large bubbles
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Place pan in a larger baking tray filled with hot water
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Bake for 50–55 minutes until set and lightly golden
6️⃣ Cool Slowly (Very Important)
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Turn oven OFF
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Crack oven door slightly
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Let cake cool inside for 30 minutes
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Remove and cool completely at room temperature
