17 Original Japanese Jiggly Cake Recipe Dive Into Deliciousness!
Published on: Mar 26, 2024
When it comes to fluffy, light and delicious cakes, there's nothing quite like the Japanese jiggly cake. This unique dessert has taken the world by storm, with its bouncy texture and rich flavor. But have you ever wondered where this cake originated from and how to make it yourself? Look no further, as we delve into the history and recipe of the original Japanese jiggly cake.
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The History of Japanese Jiggly Cake
Believe it or not, the Japanese jiggly cake, also known as "souffle cheesecake," has been around for over 100 years. It was first created in the late 1800s in Hakata, Fukuoka, by a Japanese confectioner named Hakushin. However, it wasn't until the 1980s that it gained widespread popularity in Japan and eventually made its way to the rest of the world.
The key to the fluffy and jiggly texture of this cake lies in its unique baking process. Unlike traditional cakes that rely on flour for structure, the Japanese jiggly cake uses a combination of cream cheese, eggs, and meringue to achieve its signature light and airy texture.
The Original Japanese Jiggly Cake Recipe
Now that you have a bit of background on this delightful dessert, it's time to try making it yourself. Here's a simple and authentic recipe for the original Japanese jiggly cake:
Ingredients:
4 ounces of cream cheese
1/3 cup of whole milk
1/4 cup of unsalted butter
3 tablespoons of cake flour
3 tablespoons of cornstarch
1/4 teaspoon of salt
5 eggs, separated
1/2 cup of granulated sugar
1 teaspoon of vanilla extract
Instructions:
Preheat your oven to 320°F (160°C) and line an 8-inch round cake pan with parchment paper.
In a saucepan, melt the cream cheese, milk, and butter over low heat until smooth. Set aside to cool.
In a small bowl, sift together the cake flour, cornstarch, and salt.
In a separate large bowl, beat the egg yolks and sugar until pale and fluffy. Then add in the vanilla extract and the cooled cream cheese mixture. Mix until well combined.
In another clean bowl, beat the egg whites until stiff peaks form. Gradually fold in the flour mixture into the egg whites until well combined.
Gently fold the egg white mixture into the cream cheese mixture until fully incorporated.
Pour the batter into the prepared cake pan and tap the pan on the counter a few times to release any air bubbles.
Bake for 40-45 minutes or until the top of the cake is golden brown and the center is set but still jiggly.
Let the cake cool completely before removing it from the pan. Serve and enjoy!
With its unique history and delicious taste, the Japanese jiggly cake is truly a must-try dessert. Impress your friends and family with this authentic recipe and transport them to Japan with every bite.
Now that you have the recipe and some background knowledge, it's time to put on your apron and get baking! Make sure to share your creations with us and spread the joy of this delightful Japanese treat.
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