31/10/2025
🌸 Japanese Cotton Cake Recipe
🧁 Ingredients:
• 4 large eggs (separated)
• 70 ml milk (about ¼ cup + 1 tbsp)
• 40 ml oil (about 3 tbsp; use vegetable or canola oil)
• 60 g all-purpose flour (½ cup)
• 20 g cornstarch (2 tbsp)
• 80 g sugar (about 6 tbsp, divided: 40g for yolks + 40g for whites)
• 1 tsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt
Instructions:
1. Prepare the pans and oven:
• Line the bottom of a 7-inch round pan (or 8-inch if you want thinner cake) with parchment paper.
• Wrap the outside of the pan with foil (so water doesn’t enter).
• Preheat oven to 150°C (300°F).
• Prepare a hot water bath (bain-marie): place the cake pan inside a larger tray with hot water (about 1 inch high).
2. Make the yolk batter:
• In a bowl, mix egg yolks + 40 g sugar until pale.
• Add oil and mix well.
• Add milk and vanilla, mix until smooth.
• Sift in flour, cornstarch, and a pinch of salt, whisk gently until smooth (no lumps).
3. Make the meringue:
• In another clean bowl, beat egg whites with lemon juice
• Gradually add 40 g sugar, beating until soft to medium peaks form (not stiff).
4. Combine gently:
• Add ⅓ of the meringue to the yolk batter, mix gently.
• Add the rest in two more parts, folding carefully to keep it airy.
5. Bake:
• Pour batter into the prepared pan.
• Tap lightly to remove air bubbles.
• Bake in the water bath for 70–80 minutes at 150°C (300°F) or until the top is lightly golden and a skewer comes out clean.
6. Cool slowly:
• Turn off the oven, leave the door slightly open for 10 minutes.
• Remove the pan and let the cake cool completely before removing from mold.
✨ Tips:
• Don’t overbeat or undermix the egg whites.
• If the top browns too fast, cover loosely with foil.
• Chill the cake before serving it becomes extra soft!
