Description
This Cotton Cake is a light, fluffy, and airy dessert that melts in your mouth. Often referred to as a Japanese cotton cheesecake, it combines the rich flavor of cream cheese with the delicate texture of a soufflé. Perfect for anyone who loves soft and light cakes with a touch of sweetness!
Ingredients
Scale
- 1/2 cup cream cheese (softened)
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 5 large eggs (separate yolks and whites)
- 1/2 cup granulated sugar (for yolk mixture)
- 1/4 cup granulated sugar (for egg whites)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven: Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper. Optionally, grease the sides lightly for easier removal.
- Prepare the cream cheese mixture: In a medium saucepan, melt the butter, cream cheese, and milk over low heat until smooth. Remove from heat and stir in the vanilla extract. Let this mixture cool slightly.
- Mix the dry ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. Gradually add this mixture to the cream cheese mixture, stirring until smooth and well combined.
- Prepare the egg yolks: In a large mixing bowl, whisk the egg yolks with 1/2 cup granulated sugar until pale and smooth. Gradually mix the egg yolk mixture into the cream cheese batter.
- Whisk the egg whites: In a separate clean bowl, beat the egg whites with 1/4 cup sugar using an electric mixer on medium speed. Continue beating until soft peaks form, then increase the speed and beat until stiff peaks form.
- Fold the egg whites: Gently fold the beaten egg whites into the batter in batches, being careful not to deflate the mixture. Use a spatula and fold in a circular motion, ensuring everything is well incorporated.
- Bake: Pour the batter into the prepared cake pan. Tap the pan gently to release any air bubbles. Place the cake pan in a larger baking dish and fill it with hot water until it reaches halfway up the sides of the cake pan (a water bath will help prevent cracking).
- Bake the cake: Bake in the preheated oven for 60-70 minutes or until the top is golden and the cake is set but still slightly jiggly in the center. Turn off the oven and leave the cake in the oven for an additional 15 minutes with the door slightly open.
- Cool: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Once cooled, refrigerate the cake for at least 3 hours or overnight to help it set.
- Serve: After the cake has chilled, dust the top with powdered sugar before slicing and serving.
Notes
- For a lighter texture: Be sure to carefully fold the egg whites into the batter to maintain the fluffy texture.
- Water bath: The water bath helps prevent cracking and keeps the cake moist. Be sure not to let any water seep into the cake pan.
- Chilling: Chilling the cake for several hours is key to achieving the perfect texture.
- Optional toppings: Serve with fresh fruit or whipped cream if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 17g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg