Light and soft Japanese Cotton Cheese Cake

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If I say that this cake is very easy, some of you might not believe me.But it’s the truth, because this recipe is a bit different from my former recipe and yes, it’s a lot easier and needs less ingredient too!

Ingredients

  • 250g Cream cheese, soft
  • 60g Granulated sugar (A)
  • 3 Egg yolks
  • 1tsp Vanilla extract
  • Pinch of salt
  • 45g Whipping cream
  • 1 1/2tsp Lemon juice
  • 40g Corn starch
  • 3 Egg whites
  • 45g Granulated sugar (B)
  • Hot water for baking the cake

Instructions

  1. Preheat an oven to 170- 180 C (depend on your oven ^^).
  2. Line bottom and side of 18 cm cake pan with baking paper.
  3. Place it in a large pan.
  4. Beat the cream cheese until smooth.
  5. Add the sugar (A), and beat until combine.
  6. Add egg yolks, vanilla extract and salt into the bowl.
  7. Beat until combine.
  8. Pour the whipping cream into the bowl with lemon juice, and beat to combine.
  9. Sift the corn starch into the bowl.
  10. Beat until smooth.
  11. Set aside while beating the egg whites.
  12. Whip the egg white until foamy, add the sugar (B) gradually and beat until firm peaks formed.
  13. Fold into the cream mixture in 2-3 additions.
  14. The batter will be smooth.
  15. Pour into the prepared pan, and pour hot water into the large pan.
  16. Bake for 40-45 minutes or until the top is set.
  17. Remove from the pan and remove the baking paper.
  18. Let it cool completely and refrigerate before serving.


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