This dreamy “cloud cake” is light, airy, and almost mousse-like 😍
Think of it as a cross between a cheesecake and a sponge cake—soft, slightly jiggly, and melts in your mouth with every bite.
Ingredients 🛒
- 3 large eggs (separated)
- 4 oz (120g) cream cheese (softened)
- ¼ cup sugar
- ¼ cup milk
- ¼ cup all-purpose flour (or cornstarch for lighter texture)
- ½ tsp vanilla extract
- ½ tsp lemon juice (optional, helps stabilize egg whites)
- Powdered sugar (for topping)
Step-by-Step Instructions 👨🍳
1. Prep
- Preheat air fryer to 300°F (150°C)
- Line a small cake pan with parchment paper
2. Make the Base
- Mix cream cheese + milk until smooth
- Add egg yolks, vanilla, and flour
- Stir until creamy and lump-free
3. Whip Egg Whites
- Beat egg whites + lemon juice until foamy
- Gradually add sugar
- Beat to soft peaks (not too stiff)
4. Fold Gently
- Fold egg whites into batter in 2–3 batches
👉 Be gentle—this keeps it airy
5. Air Fry
- Pour into pan
- Tap lightly to remove big bubbles
- Cook for 15–18 minutes
6. Cool
- Let it cool slowly (don’t rush this!)
- Dust with powdered sugar
Serving Suggestions 🍽️
- Serve with fresh berries 🍓
- Add a drizzle of honey or sugar-free syrup
- Pair with coffee or tea
Nutrition (Approximate per slice) 📊
- Calories: 120–160
- Carbs: 10–15g (lower with substitutions)
- Protein: 4–6g
- Fat: 6–8g
🔥 Pro Tips
- Don’t overmix—this kills the “cloud” texture
- Soft peaks = best structure (stiff peaks can crack the cake)
- If top browns too fast, loosely cover with foil
- Let it cool fully to set that signature soft texture