JAPANESE CLOUD CAKE

A japanese cloud cake is a cake made of eggs, sugar, cream cheese, flour, corn starch, milk, butter, baking powder, salt and lemon.
Easy to prepare, soft as a cloud, delicious, it is perfect for daytime snacks.

Difficulty level : low

Prep time : 15 mins

rest time : –

Cook time : 1 hour

Total time : 1 hour 15 mins

Yield : 6 servings

5 eggs

1/2 cup sugar

1 cup cream cheese

1/3 cup flour

2 tbsp corn starch

1/2 cup whole milk

4 tbsp butter

1/2 tbsp baking powder

salt

1 lemon ( juice )

Steps :

Preheat the oven in static mode to 390° F.
provide a 8 inch pan with parchment paper .
Line and butter the edges which should be very high (8 inch above the mold).
Cover the bottom of the mold with aluminum foil for a bain-marie cooking.
Melt the cheese in a double boiler and add the egg yolks one by one, while mixing with a whisk.
Then add the corn starch, half the sugar and mix everything together.
Take a saucepan and heat the milk and butter together and once melted add the cheese mixture.
mix and add the pinch of salt and the aroma . mix well and set aside .
whisk the egg white in another bowl and add the yeast once the mixture is foamy . add the sugar as well and continue whisk until a semi – firm consistency is obtain .
gradually incorporate the egg white mixture into the cheese mixture with a spatula , move slowly up and down .
Once everything is incorporated, pour the mixture into the mold, lightly tap the bottom to let the air out.
fill a large mold with a finger of water and immerse the mold with the preparation . fill with water to the middle of the mold .
Preheat the oven in static mode to 320° F.
bake for about 1 hour .
Turn off the oven when the cake is golden.
Partially open the oven door and let stand another 50 mins.
Take out of the oven and let rest for a while in the mold .
Cover with plastic wrap and refrigerate.
serve and enjoy !