Blueberry-Lemon Cloud Cake
by: Lina Bifano
Yields: 1 cake
Serves: 8-12 slices
1-1/2 cups fresh blueberries
1/4 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1 tablespoon cold water
6 eggs, separated
1 brick plus ¼ brick cream cheese
½ stick butter (unsalted)
⅓cup plus 2 tablespoons whole milk
¾ cup cake flour
2 ½ tablespoons plus 2 teaspoons corn starch
¼ teaspoon salt
2 tablespoons lemon juice
2 tablespoons lemon zest
¼ teaspoon cream of tartar
¾ cup granulated sugar
Preheat your oven to 325° F. Spray an 8 or 9-inch springform pan with nonstick cooking spray and set aside. Make blueberry swirl by adding blueberries, sugar, and lemon juice in a saucepan together over medium heat for 4-7 minutes, until blueberries are softened. Combine your cornstarch and water, smoothing out any lumps, then add to the saucepan. Bring everything to a boil, whisking and cooking for 2 more minutes. Let cool and use a hand blender to smooth out your blueberry swirl. Set aside.
On low heat, melt together the cream cheese, butter and milk. Beat with an electric mixer until smooth. Place in a mixing bowl and set aside. Sift together the cake flour, corn starch and salt. Add sifted ingredients to the melted cream cheese mixture along with ¼ cup of sugar, egg yolks, lemon juice, and lemon zest. Beat batter until smooth and silky.
Using the wire whisk on a stand mixture, begin beating the egg whites until soft peaks form. Add cream of tartar and continue to mix, slowly adding ½ cup of sugar. Keep beating until medium peaks form and the meringue is glossy and smooth.
Fold the meringue mixture into the batter mixture, a third of the meringue at a time. Start by lightly folding in each third of meringue, incorporating until smooth, then starting again with the next third and again with the final third, until the batter and meringue are completely mixed together and you’ve got a light and cloud-like batter.
Pour the batter into the springform pan until just shy of the top of the pan. Dollop 4-5 tablespoons of the blueberry swirl mixture on top of the batter and use a knife or chopstick to create a free-form swirl on top of the cake.
Place cake in a hot water bath and cook for 60 minutes at 325, lowering the temperature to 320 for the last 10 minutes. Once ten minutes are up, turn off your oven and leave the cake in there for an additional 35-45 minutes. Top with a dollop of whipped cream and enjoy! Cake should be stored in the refrigerator, taking care to cover completely, as it can easily pick up the flavors of other food you may have in your refrigerator.