Japanese cotton cake

How to Make Japanese Cotton Cake: A Simple Guide

Japanese cotton cake, known for its impossibly soft, cloud-like texture and delicate sweetness, is a beloved treat. Mastering it at home is easier than you think! Here’s a concise guide to creating this melt-in-your-mouth delight.

Ingredients:

- 4 large eggs (separated into yolks and whites)

- 80g cake flour (sifted twice)

- 80g granulated sugar (divided)

- 50ml milk

- 50ml vegetable oil

- 1 tsp vanilla extract

- Pinch of salt

Steps:

1. Prepare batter: Whisk egg yolks, 30g sugar, milk, oil, and vanilla until smooth. Sift in flour and fold gently until just combined. Set aside.

2. Whip meringue: In a clean bowl, beat egg whites with salt until frothy. Gradually add remaining 50g sugar, beating until stiff peaks form.

3. Combine: Gently fold 1/3 of the meringue into the yolk mixture to lighten it, then fold in the remaining meringue in two batches, using a spatula to retain air.

4. Bake: Pour batter into a 6-inch round cake pan (lined with parchment). Preheat oven to 170°C (340°F). Bake for 25-30 minutes until golden and a toothpick comes out clean.

5. Cool: Invert the cake immediately and let cool completely on a wire rack. Dust with powdered sugar before serving.

Tips: For extra fluffiness, avoid overmixing the batter. Serve plain or with fresh fruit and whipped cream for a delightful twist!