Recipe: Yummy Cotton Soft Jiggly floppy Japanese cake

Cotton Soft Jiggly floppy Japanese cake. The cake is bouncy like a sponge, with the soft and delicate texture resemble cotton when you tear it apart. I also add the cake batter to the dough of the chocolate Japanese milk bread. Here is the result- my delectable bread-cake that I missed so much after the nearby bakery decided to stop producing it.

I use a cake pan that does not have a removable bottom, to prevent leakage. For a sweeter taste, brush the top with an apricot glaze before serving. The cake should be eaten chilled, but I prefer it warm when it's still light and airy. You can cook Cotton Soft Jiggly floppy Japanese cake using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Cotton Soft Jiggly floppy Japanese cake

1. Prepare 3 tsp of Baking powder.
2. You need 3 Cups of Cake flour.
3. You need 12 of large Eggs.
4. Prepare 1 tsp of 🍋 / 1 tsp cream of tartar.
5. It's 1 2/4 cups of milk.
6. Prepare 1 tsp of Salt.
7. You need 1 cup of sugar.
8. Prepare 2/3 Cups of 🌽 oil/ sunflower oil.
9. It's 4 tsp of vanilla.

Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream cheese-egg yolk batter to create a fluffy texture. The cake is then baked in bain marie or a hot water bath that makes it moist and jiggly. Remove cake from oven and invert onto your hand with a kitchen cloth covering hand - remove bottom parchment from cake all parchment and place platter over the bottom and turn over - then remove parchment from sides - dust with powder sugar - very simple You should have a very nice light airy jiggly Japanese Cotton cheese cake. Soft, cotton-y, and so, so good.

Cotton Soft Jiggly floppy Japanese cake instructions

1. Separate egg whites from yolk set aside..
2. Sieve flour then add ur baking powder, quater portion of sugar, salt, corn oil, milk, vanilla essence, egg yolk 2 at a time and mix using ballon mixer..
3. In a glass or stainless mixing bowl add egg whites and start mixing on low speed when it forms some bubble stop and add lemon juice or cream of tartar then continue to mix till lightly floppy then gradually add the remaining portion of sugar a little at a time and mix till it reach peak or when u turn ur bowl upside down the mixture doesn't fall..
4. Then set aside add 1/3 of ur egg whites mixture and fold it into the egg yolk batter fold it clockwise and semi clockwise repeat with the remaining 2 batches egg whites. Don't over mix the batter.
5. Grease ur pan, pour batter tap to release air out.Then pour hot water into baking tray and place cake pan inside the hot water baking try and bake in preheated oven to 130 degree Celsius for 40 or till toothpick comes out clean wen inserted..

Leaving the cake in the oven after it's done baking helps to minimize some of the deflating. The cold air sets the cream cheese and greatly improves the flavor and texture. The cake is very easy to remove, and the edge will be apart from the baking pan once it is cooled down. So, it won't give you a hard time to remove the cake from the pan. If you only have a removable bottom cake pan, just not sit the cake pan directly in the water.