This Japanese cream cheese soufflé cake is a dreamy dessert that’s ultra-light, airy, and creamy with a melt-in-your-mouth texture. With a delicate balance between cheesecake and sponge cake, it’s subtly sweet and topped with a dusting of powdered sugar and whipped cream.
Why You’ll Love It:
– Fluffy, jiggly texture like a cloud.
– Not overly sweet — perfect for light dessert lovers.
– Beautifully impressive but easy to make with care.
– Perfect chilled or slightly warm with coffee or tea.
Ingredients:
– 8 oz (225 g) cream cheese, softened
– 1/4 cup (60 ml) milk
– 4 tablespoons unsalted butter
– 1/2 cup (65 g) cake flour or all-purpose flour (sifted)
– 2 tablespoons cornstarch
– 5 large eggs, separated
– 1/2 cup (100 g) granulated sugar
– 1/4 teaspoon cream of tartar (or 1/2 tsp lemon juice)
– 1/2 teaspoon vanilla extract
– Powdered sugar, for dusting
– Whipped cream, for garnish (optional)
Directions:
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