JAPANESE
COTTON CHEESECAKE
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Japanese Cotton Cheesecake – I wanted to make this cake long time ago but no courage to do so. It needs a lot of patience and the measurements have to be precise. So I can’t give it in cup as it’s not going to be precise. It’s a very light and soft cake, and moist too. It takes total time of baking approximately 85 minutes. Yes, that long! So total duration including the preparation is approximately 2 to 2 ½ hours. But I still hope you’re inspired to try this wonderful cake. Enjoy!
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Ingredients:
60g milk
140g cream cheesecake
40g unsalted butter
50g cake flour or all purpose flour
15g corn flour / starch
5 egg yolks
½ tsp salt
1 tsp vanilla
5 egg whites
¼ tsp cream of tartar
100g fine sugar
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Instructions:
Instructions :
1. Fill a large baking pan of height about 1 cm (water bath) and place it in the oven abs preheat at 120°C/250°F.
2. Line a 7 inch baking with parchment paper on the bottom of the pan. Do not need to grease the pan.
3. In a small pot, add milk, cream cheese and butter. Melt them over low heat. Do not reach boiling stage. Just hot enough to melt the ingredients. Mix until it creamy and smooth. Remove from the heat.
4. Sift in the cake and corn flour. Mix until they are well combined.
5. Add the egg yolks and salt. Mix until well combined. Add vanilla and mix well again. Use a spatula to scrape the sides to clear all the flour. Set aside.
6. In another bowl, add the egg whites and cream of tartar. Beat until bubble forms. Gradually add in the sugar. Continue mixing until soft peaks form.
7. Add a quarter amount of meringue into the batter. Gently mix in.
8. Transfer the batter into a large bowl for easy mixing. Add in the remaining meringue in 2 batches. Gently fold in. Use the whisk to fold in a circular movement. Do not over mix. Switch to a spatula to scrape the bottom of the bowl and continue folding another few seconds. Make sure you don't see any white (meringue), else this will affect the cake.
9. Pour into the prepared pan.
10. Bake at: 120°C/250°F for 20 min.
Increase to 150°C/300°F for 20 min.
(Do not open the door during the process of baking)
Then temperature to 100°C/212°F at bake for 40 min.
Total baking: 85 min. After that, off the oven heat. Open the door for 10 seconds, so that the temperature will reduce. Close back the door, leaving a small gap open (you can use the glove or cloth to make the gap at the door) Leave the cake rest in the oven for 30 min.
11. Remove the cake from the oven. It's normal that the cake sink to the height level of the pan. It's almost cooled.
12. Remove the cake from the pan.
13. When the cake is completely cool, dust the top with a powdered sugar.
14. Cake is ready to serve.
