Friday, 10 February 2012

Japanese Cotton Soft Cake

If you like the Japanese cheesecake, you will like this non cheese version. This is a really fluffy light cake, not heavy in calories too I might add. This recipe is for a small cake, I used a loaf pan and it’s still too big, hence the cake ended up a bit flat. Next time I might try it in a muffin pan for small individual cakes. I used a water bath so the cake doesn’t dry out.  This recipe is again from Jane's Corner.

30g butter
40g self raising flour
40g milk
1 tsp vanilla essence
3 eggs separated
40g castor sugar

1.          Preheat oven to 170C.
2.          Melt butter, then stir in the flour immediately to make a smooth paste.
3.          Lightly beat the egg yolks with milk and vanilla essence, then pour into the butter/flour paste and mix thoroughly.
4.          Beat egg whites with sugar until stiff peak.
5.          Add 1/3 of it into the egg yolk mixture to lighten the batter.
6.          Then carefully fold in the rest of the egg whites in batches.
7.          Pour into greased and lined cake pan. Tap once to get rid of big air bubbles.
8.          Sit the cake pan in a water bath and bake 8 minutes on 170C, then remove water bath and continue baking another 20 minutes.

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