Japanese Cotton Cake is a delicate, cloud-like sponge cake that’s soft, jiggly, and melts in your mouth. It combines the airy texture of a soufflรฉ with the rich taste of a cheesecake. Perfect for tea time or a special dessert, this light and fluffy cake is a must-try!
Why You’ll Love This Recipe
✔ Super Soft & Fluffy – Light as air with a melt-in-your-mouth texture.
✔ No Baking Powder Needed – The beaten egg whites create natural fluffiness.
✔ Moist & Buttery – Perfect balance of richness and lightness.
✔ Easy Ingredients – Uses simple pantry staples.
Ingredients ๐
Wet Ingredients:
- 6 large eggs, separated
- ¼ cup (60ml) milk
- ½ cup (113g) unsalted butter, melted
- 1 tsp vanilla extract
- 1 tbsp lemon juice (for stability)
Dry Ingredients:
- ½ cup (60g) cake flour (or all-purpose flour, sifted)
- ¼ cup (30g) cornstarch (for extra softness)
- ½ cup (100g) sugar (split into two portions)
- ¼ tsp salt
Instructions ๐จ๐ณ
Step 1: Prepare the Batter
- Preheat your oven to 320°F (160°C). Line a 9-inch cake pan with parchment paper.
- In a heatproof bowl, mix butter, milk, and vanilla extract. Warm it slightly until butter melts. Let it cool.
- Add egg yolks to the mixture and whisk until smooth.
- Sift in flour, cornstarch, and salt, then fold gently until no lumps remain.
Step 2: Beat the Egg Whites (Meringue)
- In a separate bowl, beat egg whites on medium speed until foamy.
- Add lemon juice, then gradually add half the sugar, beating until stiff peaks form.
Step 3: Combine & Bake
- Gently fold the meringue into the egg yolk mixture in three parts, using a spatula to keep it airy.
- Pour the batter into the prepared pan and tap gently to remove air bubbles.
- Place the cake pan into a larger tray with hot water (water bath method).
- Bake for 60 minutes at 320°F (160°C), then lower to 300°F (150°C) for another 10 minutes.
Step 4: Cool & Serve
- Turn off the oven and let the cake sit for 10 minutes with the door slightly open.
- Remove from the oven, cool completely, and serve with powdered sugar or fresh fruit.
Pro Tips for a Perfect Cotton Cake
✅ Use Cake Flour – It keeps the cake extra soft and delicate.
✅ Water Bath is Key – Prevents cracks and keeps it moist.
✅ Beat Egg Whites Correctly – Stiff peaks give the cake its airy texture.
✅ Don’t Overmix – Fold gently to avoid deflating the batter.
Frequently Asked Questions (FAQs)
❓ Can I Make This Without a Water Bath?
You can, but the cake may crack. A water bath ensures a smooth, even rise and moist texture.
❓ Can I Add Flavors Like Chocolate or Matcha?
Yes! Add 1 tbsp cocoa powder or 1 tsp matcha powder to the dry ingredients for a flavored version.
❓ How Do I Store This Cake?
Store at room temperature for 1 day, or refrigerate for up to 3 days.
Final Thoughts ๐ญ
This Japanese Cotton Cake is the ultimate soft, fluffy, and light dessert that’s perfect for any occasion. Whether enjoyed with coffee, tea, or fresh fruit, it’s a must-try recipe!
๐ธ Loved this recipe? Share it with your friends and family! ❤️
Comments
Post a Comment