16 Recipe For Japanese Cotton Cake Experience Flavor Like Never Before!

Published on: Mar 26, 2024

Japanese cotton cake, also known as souffle or fluffy cake, is a popular and beloved dessert in Japan. This delicate and airy cake has gained popularity all over the world for its unique texture and flavor. Made with simple ingredients, this cake is surprisingly easy to make and is a perfect treat for any occasion. In this article, we will share with you our secret recipe for making the perfect Japanese cotton cake that will impress your family and friends.

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Ingredients for Japanese Cotton Cake:

1. Flour

The key to making a light and fluffy Japanese cotton cake is using the right type of flour. Cake flour or superfine flour is recommended for this recipe as it has a lower protein content, resulting in a softer and more delicate texture. All-purpose flour can also be used, but the cake may turn out slightly denser.

2. Eggs

Eggs play a crucial role in this recipe as they provide the structure and stability to the cake. Egg whites are whipped until they form stiff peaks, creating the signature airy and light texture of the Japanese cotton cake. Egg yolks are also added to the batter to provide moisture and richness to the cake.
3. Sugar
Granulated sugar is used to sweeten the cake and also helps in stabilizing the whipped egg whites. Caster sugar or superfine sugar can also be used as they dissolve more easily and result in a smoother batter.
4. Milk
Milk adds moisture and richness to the cake while also making it lighter. Whole milk is recommended for a richer flavor, but low-fat milk can also be used.
5. Vegetable oil
Unlike traditional cakes that use butter, Japanese cotton cake uses vegetable oil to keep the cake light and airy. It also adds moisture to the cake without weighing it down.
Instructions:

1. Preheat your oven
Preheat your oven to 320°F (160°C) and line a 9-inch round cake pan with parchment paper.
2. Sift the flour
Sift 1 cup of cake flour into a bowl to remove any lumps and to aerate the flour for a lighter texture.
3. Separate the eggs
Separate 5 eggs and place the egg whites in a clean bowl and the egg yolks in a separate bowl.
4. Whisk the egg yolks
Add 1/4 cup of sugar to the egg yolks and whisk until the mixture becomes pale and creamy.
5. Add milk and oil
Gradually add in 1/4 cup of milk and 1/4 cup of vegetable oil to the egg yolk mixture and whisk until well combined.
6. Fold in the flour
Gently fold in the sifted flour into the egg yolk mixture until well combined. Be careful not to overmix as this can deflate the batter.
7. Whip the egg whites
Using an electric mixer, beat the egg whites on high speed until they form stiff peaks. Gradually add in 1/4 cup of sugar and continue beating until the mixture is glossy and forms stiff peaks.
8. Fold in the egg whites
Gently fold in the egg whites into the batter in three separate additions. Be gentle and careful not to deflate the batter.
9. Bake the cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
10. Cool and serve
Let the cake cool in the pan for 10 minutes before removing it from the pan and onto a wire rack to cool completely. Serve the cake dusted with powdered sugar or with your favorite fruit and whipped cream on top. Now that you have the secret recipe for making the perfect Japanese cotton cake, go ahead and impress your loved ones with this delicious and delicate dessert. Remember to use the right ingredients and follow the instructions carefully for the best results. Happy baking!

Japanese ‘Cotton’ Cheesecake

yield: 4 total time: 90 minutes

4.3 Stars (27 reviews)
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Ingredients

1 1/8 cups fine granulated sugar

6 egg whites

6 egg yolks

1/4 teaspoon cream of tartar

3 1/2 tablespoons butter

1 1/16 cups cream cheese

6 3/4 tablespoons milk fresh

1 tablespoon lemon juice

7 tablespoons cake flour

2 3/4 tablespoons cornflour cornstarch

1/4 teaspoon salt

Nutrition

Calories : 640 calories

Carbohydrate : 57 grams

Cholesterol : 415 milligrams

Fat : 39 grams

Fiber : 1 grams

Protein : 16 grams

SaturatedFat : 21 grams

Sodium : 530 milligrams

Sugar : 39 grams

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