Fluffy and unbelievably delicious: If you’ve never tried Japanese Cotton Sponge Cake before, you should definitely do so now! This cake just melts in your mouth and you just want to eat it all up. 🙂
Ingredients for Japanese Cotton Sponge Cake:
250 gram cream cheese
6 eggs separated into yolks and whites
140 grams ground or icing sugar
60 grams butter
100 millilitres of milk
60 grams of flour for baking
20 grams cornstarch
1 grated lemon
1 teaspoon lemon juice
1 pinch of salt
Preheat the oven without a fan from top to bottom to 400 º F.
Grease a 20 cm pan with butter and flour without leaving a crack. Place a round of parchment paper on the bottom.
Bring the water to the boil in a large saucepan or pot. Turn off the heat and place a container on the pan to mix the batter.
Add the cream cheese and butter to the bowl and mix until smooth.
Add half the icing sugar, the egg yolks and the milk.
Add the salt and lemon zest and remove the pan from the hot water.
Sift the flour with the cornflour in a separate bowl.
Put the egg whites in another container until dry.
Add the cream of tartar or lemon juice.
Whisk again and add the other half of the ground sugar and let rise until soft peaks are reached.
Add the sifted flour and starch to the cheese mixture, egg yolks and sugar. Mix well.
Add the whites to the batter and mix with a baguette until smooth.
Place the tin in a hot water spring and place in the oven at 400 ºF for 18 minutes. Lower the temperature to 320 ºF for 15 minutes.
Leave the cake in the oven for half an hour without it.
Leave to cool, turn out and serve.
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