Christmas Cloud Cake

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
6 large eggs, separated, room temperature

¾ cup (150 g) granulated sugar, divided

½ cup (120 g) cream cheese, softened

½ cup (120 ml) whole milk

1 tsp vanilla extract

¾ cup (90 g) cake flour (or all-purpose, sifted)

¼ tsp salt

¼ tsp cream of tartar (or 1 tsp lemon juice)

Optional Toppings
Powdered sugar (snow effect ❄️)

Whipped cream

Fresh berries (strawberries, raspberries, cranberries)

White chocolate shavings

👩‍🍳 Instructions
1️⃣ Prepare the Pan
Preheat oven to 320°F (160°C)

Line the bottom of an 8-inch springform pan with parchment

Wrap pan tightly with foil (to prevent water seepage)

2️⃣ Make the Yolk Batter
Beat cream cheese + milk until smooth

Add egg yolks, vanilla, and ¼ cup sugar

Mix until creamy

Sift in flour and salt

Mix gently until smooth and lump-free

3️⃣ Whip the Egg Whites
Beat egg whites until foamy

Add cream of tartar

Gradually add remaining ½ cup sugar

Beat to soft, glossy peaks (do not overbeat)

4️⃣ Fold Batter
Fold egg whites into yolk mixture in 3 batches

Use gentle strokes to keep the batter airy

5️⃣ Bake (Water Bath Method)
Pour batter into prepared pan

Tap lightly to remove large bubbles

Place pan in a larger baking tray filled with hot water

Bake for 50–55 minutes until set and lightly golden

6️⃣ Cool Slowly (Very Important)
Turn oven OFF

Crack oven door slightly

Let cake cool inside for 30 minutes

Remove and cool completely at room temperature