This “cloudy” name can usually cover two types of incredibly light, flourless desserts, depending on whether it’s a cream cake or a light “cloud sponge cake”. What they both have in common is that egg whites give it its hold instead of flour.
Here are the two most likely candidates that your family might be craving:
- The classic “Cloud Sponge Cake” (Flourless Base)
This is the version that really is like biting into a sweet cloud. It’s often called Japanese cheesecake if it has cream cheese in it.
What’s in it? Usually just eggs, cream cheese (or thick Greek yogurt) and a little sweetener/sugar.
The secret: Beat the egg whites until very stiff and carefully fold them into the cream cheese yolks. It is often baked in a bain-marie so that it does not crack and remains juicy.
Why do they love it? Because it has no flour, yet it is tall, shaky and melts in your mouth.
- Chocolate “Cloud Cake”
If you ask for a brown cookie, this is the famous recipe by Richard Olney.
Ingredients: Dark chocolate, butter, eggs and sugar. Nothing else.
What makes it special: It puffs up enormously during baking, then as it cools, the middle collapses (this makes it “cloudy” and rustic). They usually pile whipped cream and fruit in the middle.
A quick “Basic Cloud Cake” recipe (if you were going to start right away):
If you have eggs and cream cheese (or yogurt) at home, this is the easiest:
Separate 3 eggs.
Mix the yolk with 120g of natural cream cheese (or mascarpone).
Beat the white until stiff with a little sweetener.
Mix the two together, pour into a small mold, and bake at 160 degrees for about 40-50 minutes (it is worth putting a pan of water under the mold).
Which one do you recognize from the description? If you tell me which one it was, I will be happy to write the exact, detailed recipe so that it can be on the table again!