Also called Japanese cheesecake, this cloud cake has the tangy flavor of cheesecake, a rise reminiscent of soufflés, and a moist, bouncy crumb akin to chiffon cake. Flecked with vanilla bean, this lightly sweet cake is the perfect endnote to an indulgent meal. Finish each serving with a light dusting of powdered sugar, a dollop of whipped cream, and fresh seasonal fruit—or toast slices on the stovetop for an incredible French toast the next morning.
Like a soufflé or angel food cake, egg whites are whipped separately to stiff peaks and folded into the batter to maximize rise and make the final cake light and tender. Unlike a soufflé, however, this cloud doesn’t deflate.
You can make this cake up to three days in advance and wrap tightly in plastic wrap to store—it’s actually better the day after it’s baked. Feel like playing? Swap almond extract and orange zest for the vanilla bean, or fold lemon zest and poppy seeds into the batter.
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