SOFT AND FLUFFY CAKE
(1) Japanese Cotton Cheesecake β Fluffy Cloud Cake
Ingredients
* 8 oz (225 g) cream cheese, softened
* 4 tablespoons (60 g) unsalted butter
* 1/2 cup (120 ml) whole milk
* 6 large eggs, separated
* 3/4 cup (150 g) granulated sugar, divided
* 1 cup (120 g) cake flour or all-purpose flour sifted twice
* 1 tablespoon cornstarch
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1/4 teaspoon cream of tartar (optional)
* Powdered sugar for dusting (optional)
Instructions
1. Preheat oven to 320Β°F (160Β°C). Line and grease an 8-inch springform pan and wrap the outside with foil.
2. Melt cream cheese, butter, and milk together over simmering water until smooth.
3. Cool slightly, then mix in egg yolks one at a time. Stir in vanilla and salt.
4. Sift cake flour and cornstarch into the mixture and mix gently until smooth.
5. Beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until soft peaks form.
6. Fold one-third of the meringue into the batter, then gently fold in the remaining meringue.
7. Pour batter into the prepared pan and tap lightly to remove large air bubbles.
8. Place the pan in a larger baking dish and add hot water halfway up the sides.
9. Bake for 70β80 minutes until golden and slightly jiggly in the center.
10. Turn off the oven and cool the cake inside with the door slightly open for 20 minutes before cooling completely.
(2) Egg White Cheesecake
Ingredients:
* 250g full fat cream cheese, softened
* 60g unsalted butter
* 100ml full cream milk
* 60g cake flour, sifted
* 20g cornstarch
* 6 large egg yolks, room temperature
* 1 tsp vanilla extract
* 1 tsp lemon juice
* 6 large egg whites, chilled
* 140g granulated sugar
* 1/4 tsp cream of tartar
Instructions:
1. Line the bottom and sides of an 8 inch pan with parchment paper, extending the sides 2 inches above the rim.
2. Combine 250g cream cheese, 60g butter, and 100ml milk in a heatproof bowl over simmering water until smooth and shimmering.
3. Remove from heat and whisk in 6 egg yolks one at a time, followed by the vanilla and lemon juice.
4. Sift 60g cake flour and 20g cornstarch into the cheese mixture, whisking gently until no white streaks remain.
5. In a separate clean bowl, beat 6 chilled egg whites with cream of tartar, gradually adding 140g sugar until soft, curved peaks form.
6. Fold one third of the meringue into the cheese base to lighten it, using a silicone spatula.
7. Gently pour the cheese mixture back into the remaining meringue, folding with a cut and roll motion until the color is uniform.
8. Pour batter into the lined pan and place inside a roasting tray filled with 2cm of hot water.
9. Bake at 160Β°C for 20 minutes, then reduce to 150Β°C for 50 minutes until the top is golden and bouncy.
10. Turn off the oven and prop the door open slightly for 10 minutes until the cake pulls away from the sides.
(3) Hokkaido Milk Cake
INGREDIENTS
For the Cake Batter
* 1 cup Cake flour
* 1 cup Whole milk
* 1/2 cup Unsalted butter Melted
* 3 large Eggs
* 3/4 cup Granulated sugar
* 2 tbsp Cornstarch
* 1 tbsp Baking powder
* 1 tsp Vanilla extract
For the Topping
* 1 cup Powdered sugar
INSTRUCTIONS
Making the Cake
1. Preheat oven to 320Β°F (160Β°C). Line a 6-inch round cake pan with parchment paper.
2. Pour whole milk and melted butter into a saucepan, heat to about 120Β°F (49Β°C) while stirring.
3. Whisk eggs and granulated sugar together until pale and thick, about 3β5 minutes.
4. Sift cake flour, cornstarch, and baking powder into the egg mixture, folding gently.
5. Slowly pour warm milk-butter mixture into the batter, folding gently to maintain airiness.
6. Transfer batter into the prepared pan, tap gently to release air bubbles, and bake for 35β40 minutes.
Topping the Cake
1. Remove the cake from the pan and let cool completely on a wire rack, then dust with powdered sugar.
(4) Yogurt Cloud Cake
INGREDIENTS
* 4 large egg whites
* 1 cup plain yogurt
* 1 cup (120 g) all-purpose flour
* 3/4 cup (150 g) granulated sugar
* 1 tsp vanilla extract
* 2 tsp baking powder
* 1/4 tsp salt
* Zest of 1 lemon (28 g)
INSTRUCTIONS
1. Prepare an 8-inch round cake pan by lightly coating with oil or butter at 350Β°F (175Β°C) temperature.
2. Combine all dry ingredients in a spacious mixing bowl, ensuring even distribution of flour, sugar, baking powder, and salt.
3. Separate egg whites and whip them using an electric mixer until they form sturdy, glossy peaks that hold their shape.
4. Incorporate yogurt, vanilla extract, and fragrant lemon zest into the dry ingredient mixture, stirring with a gentle hand to create a smooth, uniform batter.
5. Delicately introduce the whipped egg whites into the batter, using a folding technique to preserve the airy texture and prevent deflation.
6. Transfer the delicate mixture into the prepared cake pan, spreading it evenly to ensure consistent baking.
7. Place the pan in the preheated oven and bake for 30-35 minutes, watching for a golden-brown surface and a slight springy resistance when touched.
8. Remove from oven and allow the cake to cool completely in the pan before carefully releasing and serving.
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