This Japanese cake is famous for its incredibly airy texture, almost like a sweet cloud. It’s made with simple ingredients, but the final result is spectacular — perfect for a relaxing afternoon or a special weekend dessert.

Ingredients:

6 eggs (separate the yolks and whites)

250 g cream cheese

100 ml milk

60 g butter

60 g flour

20 g cornstarch

120 g sugar

1 tablespoon lemon juice

A pinch of salt

Powdered sugar (for decoration, optional)

Instructions:

1. Prepare the wet ingredients:
In a bowl, heat the cream cheese, milk, and butter over a bain-marie (double boiler), stirring constantly until smooth. Let it cool slightly.
Add the egg yolks, sifted flour, and cornstarch to the cooled mixture and stir gently until well combined.

2. Make the meringue:
Beat the egg whites with a pinch of salt and lemon juice until foamy. Gradually add the sugar and continue beating until you get a firm, glossy meringue.

3. Combine the mixtures:
Gently fold the meringue into the yolk mixture in several additions, using wide, smooth movements to preserve the volume.

4. Bake:
Pour the batter into a round or square baking pan lined with parchment paper.
Bake in a preheated oven at 150°C (300°F) for about 50–60 minutes. For best results, bake it bain-marie style (place the pan inside a larger tray filled with hot water).

5. Cool:
Let the cake cool gradually inside the turned-off oven with the door slightly open to prevent it from collapsing.

6. Serve:
Cut into large squares and, if desired, dust with powdered sugar. It’s delicious both warm and chilled!

💡 Tip: You can add lemon zest or vanilla extract to the batter for extra flavor.

This cake is everything you need if you want to impress with a delicate and show-stopping dessert that’s surprisingly easy to make!