Friday, 25 February 2011

Japanese Cotton Cake

Without too much chit-chat on the history of this lovely cake, I'll only say that it's light as cotton, and feathery elegant - what not to like about it.  I've been dying to try it and  everywhere I look, took me to same site: Diana's!
So, Diana's it will be!
1st attempt and the result was sublime...


60g of plain flour (sift)
20g of corn flour
140g of caster sugar
6 eggs white
6 eggs yolks
1/4 teaspoon cream of tartar
50g butter
250g cream cheese
100ml milk
1 tablespoon of lemon juice 
1 teaspoon of vanilla essence (my input)

Preheat oven to 160.

1. Sift flours together and reserve.

2. Melt cream cheese, butter, and milk over a double boiler. Once melted, set aside to cool.

3.Whisk egg whites with cream of tartar until foamy, add sugar and whisk till soft peaks form. Reserve!

4. To the cheese mixture fold in flours, egg yolks, lemon juice and vanilla. Mix till smooth.

5. Add the cheese mixture to the egg white, folding gently. Pour mixture into a 8 inch round tin (lightly greased and lined with parchment paper).

Bake in bain-marie for 1 hour and 20 minutes (approx.), or until golden brown.
Oven temperature should be around 150C.

Best eaten chilled.

It worked :)

1 comment:

  1. This cake sounds delicious,i will so make it today!:)