Japanese Cotton Cake (Jiggly & Fluffy Cheesecake)

A round cake decorated with icing sugar lace dredge.

5 from 1 vote

Japanese Cotton Cake (Jiggly & Fluffy Cheesecake)

This true and tried Japanese cotton cake, also known as Japanese souffle cheesecake is an amazingly fluffy, jiggly, and light cheesecake.

Prep Time30

Cook Time1 10

Total Time1 40

Course: Dessert

Cuisine: Asian

Servings: six inches round cake

Calories: 700kcal

Author: Priya Maha

Ingredients

80 g cream cheese at room temperature
20 g butter
30 ml milk
2 egg yolks
1 teaspoon lemon juice
15 g all purpose flour
15 g corn flour (corn starch)
2 egg whites
50 g granulated sugar
¼ teaspoon salt
⅛ teaspoon cream of tartar

Metric - US Customary

Instructions

Preheat oven to 140°Celsius. Line the sides and bottom of a 6 inches round cake tin with parchment paper. Prepare water bath by filling a larger than 6 inches round cake tin or tray with hot water until the water reaches a height of about 4 to 5 cm. Place the tray in the oven to keep the water hot.
In a double boiler, melt the cream cheese, butter and milk and stir until the ingredients are well combined and smooth. Set aside.
In a separate bowl, beat egg yolks and lemon juice to break the yolks and add it to the cream cheese – butter mixture. Whisk until smooth.
Sift in the all purpose flour and corn flour and fold until the flours are all well incorporated.
In a clean, grease-free bowl, whisk the egg whites and cream of tartar until frothy. Add the sugar in two parts and continue to whisk the egg whites until it reaches a soft peak stage.
Drop a spoonful of the whisked egg whites into the cheese-egg yolks mixture and fold it in until well incorporated. Carefully pour the remaining egg whites and continue to fold until all the egg whites have been fully incorporated and there are no more traces of egg whites visible.
Pour the batter into the prepared tin, level the top, and tap the tin on the countertop a couple of times to remove any air bubbles.
Place the cake tin in the water bath and bake at 140°Celsius for 15 minutes. Lower the temperature to 125°Celsius and continue baking for another 55 minutes. Once the cake is done, turn off the oven but leave the cake in the oven for 10 minutes. Continue to leave the cake to cool in the oven for another 10 to 15 minutes with the oven door ajar before removing the cake out of the oven. Turn the cake out of the cake tin and let it cool to room temperature.
The cake can be served plain or with a light dust of powdered sugar. Keep leftovers refrigerated.

Notes

This is a small batch recipe, yielding a 6 inches round cake. As such the ingredients used are in small quantities too.
It is best to use a digital kitchen scale to measure these especially the all purpose flour and corn flour, but if you do not have a digital scale, simply scale the recipe up. Double the recipe and bake in an 8 inches round cake tin or triple it and bake in a 9 inches round cake tin.

Nutrition