Japanese Cotton Sponge Cake

Japanese Cotton Sponge Cake Recipe

Ingredients:

• 5 large eggs (separated)
• 60g (¼ cup) unsalted butter
• 100ml (⅓ cup + 1 tbsp) whole milk
• 100g (¾ cup) cake flour (sifted)
• 80g (⅓ cup + 1 tbsp) granulated sugar
• 1 tsp vanilla extract
• ½ tsp cream of tartar or lemon juice
• ¼ tsp salt

Instructions:

Preheat oven to 150°C (300°F). Line the bottom of an 8-inch round cake pan with parchment paper. Wrap the outside of the pan with foil to prevent water from seeping in.

Melt butter over low heat in a small saucepan, then add milk. Remove from heat and mix in sifted cake flour until smooth. Let cool slightly.

Stir in egg yolks and vanilla extract until fully combined. Set aside.

In a clean bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add sugar and beat until soft peaks form.

Gently fold a third of the egg whites into the batter to lighten it. Then fold in the rest until fully incorporated. Do this gently to maintain the airy texture.

Pour batter into the prepared cake pan. Place the pan into a larger baking dish and pour hot water into the dish until it reaches about halfway up the sides of the cake pan.

Bake for 70–80 minutes or until the cake is set and lightly golden. If the top browns too quickly, cover loosely with foil.

Turn off the oven and leave the cake inside for 15 minutes with the door slightly open. Then remove and let cool completely before unmolding.