If you’ve ever wanted to bake a cake that feels like biting into a sweet, fluffy cloud, this Japanese Souffle Cotton Sponge Cake 🍰 is the recipe for you! Renowned for its signature jiggle and melt-in-your-mouth texture, this cake combines egg yolks, whipped meringue, and a gentle hot-water bath baking method to create the ultimate airy dessert ☁️✨.
Recipe Details:
- ⏱️ Prep Time: 20 Minutes
- ⌛ Bake Time: 60 Minutes
- 🍽️ Servings: 8 Servings
- 🍰 Dietary: Vegetarian, Low Sugar
Ingredients:
- 6 Large Eggs 🥚 (separated into yolks and whites)
- 100g Cream Cheese or Butter 🧈
- 100ml Milk 🥛
- 60g Cake Flour 🌾 (sifted)
- 20g Cornstarch 🌽
- 100g Sugar 🍬
- 1 tsp Vanilla Extract 🍦
- 1/2 tsp Cream of Tartar 🧪 (or lemon juice)
Step-by-Step Instructions:
🥣 Step 1: Melt & Mix Batter
Melt cream cheese, butter, and milk over a double boiler. Whisk until smooth, then stir in egg yolks, vanilla extract, cake flour, and cornstarch 🥣.
☁️ Step 2: Whip Egg Whites to Meringue
In a separate clean bowl, whip egg whites with cream of tartar and sugar until soft, glossy peaks form ☁️.
🍰 Step 3: Fold Meringue Gently
Gently fold the whipped meringue into the batter in three batches using a spatula. Do not overmix to keep the air bubbles intact!
♨️ Step 4: Water Bath Bake & Serve
Pour batter into a lined cake pan. Place in a larger baking tray filled with hot water (bain-marie). Bake at 150°C (300°F) for 60 minutes until tall, golden, and jiggly 🍰✨!
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