Start by preheating your oven to 300°F (150°C). Line a baking sheet with parchment paper, which will prevent the cloud bread from sticking and help it maintain its shape.

Carefully separate the egg whites from the yolks, placing the whites in one large mixing bowl and the yolks in another. Be sure no yolk gets into the egg whites, as this will prevent them from whipping properly.

Using a hand mixer or stand mixer, beat the egg whites on medium-high speed until they form stiff peaks. This means the whites should be firm and hold their shape when you lift the beaters out of the bowl. You can add 1/4 tsp of cream of tartar to help stabilize the egg whites, ensuring they hold their shape longer.

In the second bowl with the egg yolks, add the softened cream cheese and baking powder. Use a hand mixer to beat the mixture until it’s smooth and creamy. If you’re making a savory version, you can also add a pinch of salt, garlic powder, or your preferred herbs at this stage.

Now, gently fold the whipped egg whites into the egg yolk mixture. Be careful not to deflate the egg whites—use a spatula and fold the mixture over itself until just combined. The goal is to retain as much air as possible to keep the bread fluffy.

Once the mixture is well combined, scoop portions of the batter onto the prepared baking sheet. You can shape the bread into rounds, ovals, or any shape you like, but try to keep them consistent in size for even baking. You should aim for about 6–8 pieces, depending on how large you want each slice to be.

Bake the cloud bread in the preheated oven for about 25–30 minutes, or until the tops are golden brown and firm to the touch. The bread should feel light and airy when you pick it up.

Once the cloud bread is baked, remove it from the oven and allow it to cool on a wire rack. The bread will firm up a bit as it cools, but it will still have a fluffy texture.