Japanese cotton cake

Japanese cotton cake

Overview

Cake is the most popular dessert in my family. I have been baking for more than two years. What I make most is chiffon cake. I like the soft and delicate texture. Today is the first time to make cotton cake. The reason is that I was tempted by its name. Is it really as soft and delicate as cotton as the name says? When the fragrant cake came out of the oven, I couldn't wait to taste a small piece. It tasted soft and soft, sweet but not greasy. This was the best tasting cake I have ever made. Considering that girls who want to lose weight or are losing weight can eat this cake without any burden, I adjusted the amount of oil and sugar in the recipe. Friends, let’s make it together😄

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Ingredients

Steps

  1. Prepare and weigh the ingredients, sift the low-gluten flour, separate the egg yolks and egg whites, put 4 egg whites in a bowl, 4 egg yolks and 1 whole egg in another bowl, add a little salt to the egg yolks and whole eggs, beat them with a manual egg beater, no need to beat.

    Japanese cotton cake step 1

  2. Place the butter in a milk pan, heat over low heat and bring to a boil immediately turn off the heat.

    Japanese cotton cake step 2

  3. Immediately add the sifted cake flour and mix quickly with a spatula.

    Japanese cotton cake step 3

  4. Add milk in portions and stir evenly with a spatula.

    Japanese cotton cake step 4

  5. Then add the beaten egg yolk and whole egg mixture in portions and mix evenly with a spatula.

    Japanese cotton cake step 5

  6. Then set the batter aside.

    Japanese cotton cake step 6

  7. Start beating the egg whites, add a few drops of white vinegar into the egg white bowl, beat with an electric egg beater at low speed until fish-eye foam forms, add one-third of the fine sugar, turn to medium speed and continue beating.

    Japanese cotton cake step 7

  8. When the meringue appears slightly sharp, add the second caster sugar.

    Japanese cotton cake step 8

  9. When the peaks of the meringue become more erect, add the remaining caster sugar.

    Japanese cotton cake step 9

  10. Turn to low speed and beat until dry. Lift the egg beater until the sharp corners droop slightly and there are small curved hooks.

    Japanese cotton cake step 10

  11. Take a small amount of meringue and put it into the egg yolk paste, cut it with a spatula and mix evenly.

    Japanese cotton cake step 11

  12. Pour all the mixed batter into the remaining meringue.

    Japanese cotton cake step 12

  13. Cut and mix evenly to form a fine batter.

    Japanese cotton cake step 13

  14. Pour the mixed batter into a baking pan lined with greaseproof paper, smooth it out with a spatula, and shake off any large air bubbles.

    Japanese cotton cake step 14

  15. Put it into the middle layer of the oven preheated to 175 degrees and bake for about 20 minutes. If the surface of the cake turns light golden brown, if there is no rustling on the surface when you tap it with your hands, it means it is baked.

    Japanese cotton cake step 15

  16. Take the cake out of the oven immediately. Hold the parchment paper on both sides with your hands to remove the cake from the baking pan. After cooling, remove the parchment paper at the bottom.

    Japanese cotton cake step 16

  17. Use a sharp serrated knife to cut cake into strips.

    Japanese cotton cake step 17

  18. Then cut into equal pieces.

    Japanese cotton cake step 18

  19. Let’s pose for a photo, it’s beautiful!

    Japanese cotton cake step 19