My mouth feels like cotton!
Japanese Cheesecake (Cotton Cake)
Cotton cake is a Japanese cheesecake, similar to a Chiffon cake, made with whipped eggs, sugar and cream cheese or cream and very little flour or fat. Recipes vary from two to five eggs but all versions aim for a delicately golden, incredibly light and impossibly wobbly finish.
We chose this version from Josephine’s Recipes and scaled it up to three eggs for our 8inch loose bottom tin. The batter preparation is quite simple; mix cream cheese, milk and eggs until combined and fold in corn and plain flours. Make a simple meringue with egg whites and caster sugar then combine with your egg and flour mix. Most videos show the batter being mixed with a whisk rather than folded, but you want very fine bubbles and no potential air pockets.
Pay careful attention to prepping your tin. This is a very delicate cake and you’re baking in a bain marie, so foil wrap your loose bottom tin to avoid a wet mess! Also carefully line with parchment as you don’t want your cake mix to stick to your sides. Parchment will also ensure you don’t colour your sides resulting in the seemingly classic combination of blond sides and golden brown dome top.
The resulting cake is not as sweet as our western palettes might be expecting, but perfectly pleasant with a cuppa none the less…