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Introduction:
There are recipes that satisfy your hunger, and then there are recipes that feed the soul. Cotton cake—often called Japanese cotton cheesecake or soufflé cake—has been a treasured dessert in our family for generations. Its airy texture and subtle sweetness make it the perfect centerpiece for gatherings or a quiet afternoon treat. Handwritten on a weathered index card by my grandmother, this recipe is more than just flour and eggs—it’s comfort, nostalgia, and love baked into every slice.
Ingredients:
For a 7-inch (18cm) round cake:
125g (4.4 oz) cream cheese
30g (2 tbsp) unsalted butter
100ml (about ½ cup) milk
3 egg yolks
1 tsp vanilla extract
40g (⅓ cup) cake flour
10g (1 tbsp) cornstarch
Pinch of salt
For the meringue:
3 egg whites
70g (⅓ cup) granulated sugar
½ tsp lemon juice or cream of tartar
Preparation:
Preheat and Prepare:
Preheat your oven to 150°C (302°F).
Line the bottom and sides of your round cake pan with parchment paper. Wrap the pan with aluminum foil if using a water bath.
Melt and Mix:
In a heatproof bowl over simmering water, gently melt cream cheese, butter, and milk. Stir until smooth. Let it cool slightly.
Add egg yolks, vanilla, sifted flour, cornstarch, and a pinch of salt to the mixture. Mix until just combined. Set aside.
Whip the Meringue:
Beat egg whites with lemon juice or cream of tartar until frothy. Gradually add sugar and beat until soft peaks form—firm but not dry.
Combine:
Gently fold the meringue into the yolk mixture in three parts. Be careful not to deflate the batter.
Bake:
Pour batter into the pan. Place the pan in a larger tray and fill the tray with hot water (about 1 inch high).
Bake for 60–70 minutes until the top is golden and a toothpick comes out clean.
Let it cool in the oven with the door ajar for 15 minutes to prevent collapse.
Presentation and Storage Tips:
Dust with powdered sugar or top with fresh berries and whipped cream for a stunning presentation.
For storage, wrap the cake in plastic and refrigerate for up to 3 days. It’s delightful served cold or at room temperature.
For extra flair, serve with a fruit compote or drizzle with citrus glaze.
Variations:
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