Instructions:
Step 1
Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch (20 cm) cake pan with parchment paper.
Step 2
In a medium saucepan, combine the cream cheese, butter, and milk.
Step 3
Heat over low heat, stirring occasionally until smooth. Remove from heat and let cool slightly.
Step 4
In a large bowl, whisk together the egg yolks, granulated sugar, lemon juice, and vanilla extract until pale and fluffy.
Step 5
Gradually whisk the cream cheese mixture into the egg yolk mixture until fully combined.
Step 6
Sift the flour and cornstarch over the mixture and gently fold until incorporated.
Step 7
In a clean, dry bowl, beat the egg whites until foamy. Gradually add the remaining granulated sugar and continue beating until stiff peaks form.
Step 8
Gently fold one-third of the beaten egg whites into the cream cheese mixture. Once combined, fold in the remaining egg whites in two batches, being careful not to deflate the mixture.
Step 9
Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any large air bubbles.
Step 10
Place the cake pan in a larger roasting pan and pour hot water into the roasting pan to create a water bath.
Step 11
Bake in the preheated oven for 60–70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 12
Turn off the oven and leave the cake in the oven with the door slightly ajar for 30 minutes to cool gradually.
Step 13
Remove the cake from the oven and let it cool completely in the pan.
Step 14
Carefully transfer the cooled cake to a serving platter. Dust with powdered sugar, if desired, before serving.
Enjoy your Fluffy Cloud Cake!