COTTON SOFT CAKE (JAPANESE SPONGE CAKE)

Melt-in-your-mouth, cloud-like, and ridiculously delicious! ☁️✨

If you’ve ever wanted to bake a cake that feels like biting into a sweet, velvety cloud... this is IT! Save this post for your weekend baking!

🛒 WHAT YOU NEED(6 or 7-inch pan)

• 🥚 4 Large egg yolks + 1 whole egg

• 🧊 4 Large egg whites (chilled!)

• 🧈 50g Unsalted butter

• 🌾 60g Cake flour (sifted)

• 🥛 60ml Warm whole milk

• 🍬 60g Fine caster sugar

• 🍦 1 tsp Vanilla extract

• 🍋 1/4 tsp Cream of tartar (or lemon juice)

• 🧂 Pinch of salt

👩‍🍳 STEP-BY-STEP HOW TO MAKE IT

1️⃣ PREP: Preheat oven to 300°F (150°C). Line your cake pan with parchment paper. (If using a removable bottom pan, wrap the outside securely with foil!)

2️⃣ SCALD THE FLOUR: Melt butter in a pan over low heat until hot (not boiling!). Remove from heat, add sifted cake flour, and whisk smooth. This is the secret to that cotton texture! 🤫

3️⃣ YOLK BATTER: Whisk warm milk into the flour/butter mixture. Add the 4 yolks + 1 whole egg and vanilla extract. Whisk into a silky batter and set aside.

4️⃣ WHIP THE MERINGUE: Beat chilled egg whites + salt until foamy. Add cream of tartar. Slowly add sugar in 3 parts while beating to soft-to-medium peaks. (Don't over-whip!)

5️⃣ FOLD GENTLY: Fold 1/3 of the whites into the yolk mix. Then gently fold everything back together with a spatula. Keep it fluffy—don't deflate the air! 🎈

6️⃣ WATER BATH BAKE: Pour batter into the pan and tap it on the counter to pop big bubbles. Place inside a larger baking pan filled with 1 inch of hot water. Bake at 300°F (150°C) for 50–60 minutes until golden and set.

7️⃣ COOL & ENJOY: Remove from the water bath immediately. Tap the pan once, unmold, peel off paper, and let cool. Slice and enjoy the jiggle! 🍰✨

NECHCHAD

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COTTON SOFT CAKE (JAPANESE SPONGE CAKE)