Add the cake flour and cornstarch to the mixture.
Blend briefly until fully incorporated.
4. Whip the Egg Whites
In a clean bowl, beat the egg whites with sugar until soft peaks form.
This step is key to achieving the famous cloud-like texture.
5. Fold the Batter
Gently fold the whipped egg whites into the batter in three additions.
Be careful not to overmix—this keeps the cake light and airy.
6. Prepare for Baking
Pour the batter into the prepared pan.
Tap lightly to remove large air bubbles.
7. Water Bath Baking
Place the cake pan inside a larger pan.
Fill the outer pan with hot water halfway up the sides.
This technique prevents cracks and keeps the cake moist.
8. Bake
Bake for 50–60 minutes until the cake is set and slightly golden.
9. Cool Slowly
Turn off the oven and leave the door slightly open for 15 minutes.
This prevents the cake from collapsing.
10. Chill & Serve
Let the cake cool completely, then refrigerate for 1–2 hours before slicing.
Pro Tips
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