Japanese cotton cake
Overview
It was my first time to make cotton cake, and I didn’t expect it to taste so soft. I cut it into half and gave it to my mother for breakfast. She said it was super soft and even better with jam!
Tags
Ingredients
Steps
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Prepare four eggs at room temperature, separate three egg yolks from egg whites, and break the last egg into the egg yolk.
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Corn oil was weighed.
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Sift the low-gluten flour and weigh it.
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Pour the corn oil into a small pot and heat it until it boils, then turn off the heat.
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Quickly pour in the cake flour and stir evenly.
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Pour in the milk and continue stirring.
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Let cool slightly and pour in the egg yolks.
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Blend until smooth. (Do not pour in the egg yolk while it is hot, otherwise it will burn into egg yolks.)
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Add a few drops of lemon juice or white vinegar, and salt. (Lemon juice and salt are added to enhance the stability of the egg whites.)
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Stir to create large foam.
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Pour in one-third of the granulated sugar.
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Continue stirring until the egg whites double in volume, then add half of the remaining sugar and continue stirring.
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Beat for about a minute and pour in the final sugar.
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Beat until wet peaks form, lift the egg beater, and the egg whites will form an inverted triangle with a small hook.
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Put one-third of the egg white into the hot noodles.
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Stir slowly, not stir, but stir evenly.
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Add the egg yolk paste to the remaining egg whites.
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Continue to stir evenly.
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Pour into the mold and knock out big bubbles.
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Preheat the oven, use the water bath method, put a plate of hot water under the oven, add the cake batter, and heat up and down to 160 degrees for 50 minutes.
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After baking, unmold while hot and place on the grill to cool.
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After it has cooled completely, it can be easily cut with a knife.
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Look, it’s very soft~
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You can also add some jam~
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Let’s eat~
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O(∩_∩)O haha~
