Description
Learn how to make a light and fluffy Cotton Cake, also known as Japanese cotton cheesecake. This airy dessert is a delightful treat with a hint of vanilla and a citrusy twist option. Perfect for a special occasion or a sweet indulgence.
Ingredients
Scale
Egg Yolk Mixture:
- 6 large eggs (separated)
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup cake flour (sifted)
- 1/4 teaspoon salt
Meringue:
- 6 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat the Oven: Preheat the oven to 300°F (150°C) and line the bottom of an 8-inch round cake pan with parchment paper.
- Mix Egg Yolk Mixture: Combine egg yolks, milk, vegetable oil, vanilla extract, salt, and sifted cake flour in a bowl until smooth.
- Whip Meringue: In a separate bowl, beat egg whites with cream of tartar and sugar until stiff peaks form.
- Combine Batters: Gently fold the meringue into the yolk mixture in three additions.
- Bake: Pour the batter into the pan, create a water bath, and bake for 60-70 minutes until golden.
- Cool and Serve: Cool in the oven, then remove from the pan and enjoy chilled or at room temperature.
Notes
- This cake is also known as Japanese cotton cheesecake or sponge cotton cake.
- For a citrusy twist, add lemon zest to the yolk mixture.
- Store leftovers in the fridge and serve chilled or at room temperature.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg
