Description
This airy and delicate Cotton Cake is a light Japanese-style cheesecake that combines the richness of cream cheese with a soft, fluffy texture. Baked in a water bath to ensure tenderness and prevent cracking, this cake offers a subtle sweetness balanced by a creamy vanilla flavor, perfect for an elegant dessert or afternoon treat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup cream cheese (softened)
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 5 large eggs (separated yolks and whites)
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (for yolk mixture)
- 1/4 cup granulated sugar (for egg whites)
Topping
- 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 and lightly grease the sides to ensure easy removal of the cake after baking.
- Prepare the cream cheese mixture: In a medium saucepan, melt the unsalted butter, softened cream cheese, and whole milk together over low heat, stirring until smooth. Remove from heat and stir in vanilla extract. Allow the mixture to cool slightly before proceeding.
- Mix the dry ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. Gradually add this dry mix to the cream cheese mixture, stirring continuously until the batter is smooth and free of lumps.
- Prepare the egg yolks: In a large mixing bowl, whisk the separated egg yolks with 1/2 cup granulated sugar until the mixture becomes pale and smooth. Slowly incorporate the yolk mixture into the cream cheese batter, blending thoroughly.
- Whisk the egg whites: Clean your mixing bowl and beat the egg whites with 1/4 cup granulated sugar using an electric mixer at medium speed. Continue beating until soft peaks form, then increase the speed and beat until stiff peaks form, ensuring the whites are firm but not dry.
- Fold the egg whites: Gently fold the beaten egg whites into the batter in batches, using a spatula and a circular folding motion. Be careful to retain the air in the egg whites to maintain a fluffy texture. Mix until fully combined but do not overmix.
- Bake in a water bath: Pour the batter into the prepared cake pan. Tap the pan lightly to release any trapped air bubbles. Place the cake pan inside a larger baking dish, then fill the larger dish with hot water until it reaches halfway up the sides of the cake pan. This water bath will help keep the cake moist and 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 has a slight jiggle in the center. After baking, turn off the oven and leave the cake inside with the door slightly ajar for 15 minutes to cool gradually.
- Cool completely: Remove the cake from the water bath and allow it to cool completely in the pan on a wire rack. Once cooled, refrigerate the cake for at least 3 hours or preferably overnight to let it set fully and develop its delicate texture.
- Serve: Before serving, dust the top of the cake lightly with powdered sugar for an elegant touch. Slice and enjoy this light, fluffy cotton cake chilled.
Notes
- Using the water bath is crucial for preventing cracks and maintaining the cake’s soft texture.
- Ensure egg whites are beaten to stiff peaks for the best rise and fluffiness.
- Separating eggs while cold but bringing them to room temperature before use can yield better volume when whisking.
- The cake can be stored covered in the refrigerator for up to 3 days.
- Optionally, you can flavor the cake with lemon zest or a pinch of matcha powder for variation.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
