Japanese Cotton Sponge Cake

Japanese Cotton Sponge Cake

Ingredients

• 6 large eggs, separated
• 60g unsalted butter
• 100g cream cheese
• 120ml whole milk
• 100g cake flour
• 20g cornstarch
• ¼ tsp salt
• 1 tsp vanilla extract
• 100g granulated sugar

Method

1. Preheat the oven to 150°C (300°F). Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides heavily.

2. Melt the butter, cream cheese, and milk together over low heat, stirring until smooth. Remove from the heat and allow to cool slightly.

3. Sift the cake flour, cornstarch, and salt into the warm mixture. Whisk until smooth.

4. Add the egg yolks one at a time, whisking after each addition. Stir in the vanilla.

5. In a clean bowl, beat the egg whites until foamy. Gradually add the sugar and continue beating until you have soft, glossy peaks. Do not overbeat.

6. Fold about one-third of the meringue into the yolk mixture to lighten it.

7. Gently fold in the remaining meringue in two additions, being careful not to deflate the batter.

8. Pour the batter into the prepared pan and gently tap the pan once or twice to remove large air bubbles.

9. Place the cake pan in a larger roasting pan and pour in hot water to create a water bath.

10. Bake at 150°C (300°F) for about 60–70 minutes, or until the cake is lightly golden and set.

11. Turn off the oven and leave the cake inside with the door slightly open for 10–15 minutes to reduce the chance of sudden collapse.

12. Remove from the pan and allow to cool before slicing.